You know how Toad in the Hole goes, right? You bake sausages in batter and they taste delicious. Perfect British Fayre for a winter’s night, and particularly good for the Bonfire Nights that we have coming up at the beginning of November.
I made our cornbread from an Aunt Jemima’s mix which I bought in my local supermarket, but there are plenty of recipes out there if you want to make it from scratch.
Ingredients:
1 batch cornbread batter
8 sausages
2 red onions, in thick slices
In the Aga: fry the onions on the boiling plate in a aga-proof frying pan. Remove from the pan and keep warm until needed. Then put all the sausages into the frying pan and fry on the bottom of the roasting oven until browned and crisp. Remove from the oven, add onions and stir, then cover the whole mix in the cornbread. Try and make the layer thin and even rather than bulging in the middle. Bake for about 18 minutes until the sides are caramel and the top is golden.
In a conventional oven: fry the onions in a pan and keep to one side. Put the sausages in a small ovenproof baking dish- approx 20cm long- and bake in a hot oven- 190C until cooked. Then add the onions and mix. Cover the whole mix in a layer- as even as you can- of the cornbread mix and put back in the oven for about 20 minutes until the edges are caramelised and the top is golden.
The cornbread can be quite drying so serve with lashings of gravy and some green vegetables, exactly as you would Toad in the Hole. And maybe some onion relish too.
Go on! You know you want to tell me what you think!