Ingredients
4 large eggs
0.5 tsp kosher salt
0.5 tsp freshly ground black pepper
2 pinches cayenne pepper
150 g all-purpose flour
240 ml whole milk
60 ml cold water
60 ml vegetable oil
4 links pork sausage
2 tbsp butter
1 large red onion, minced
kosher salt to taste
3 tbsp all-purpose flour
475 ml chicken broth
0.25 tsp Worcestershire sauce
1 tsp balsamic vinegar
2 tbsp spring onions, chopped
1 tsp fresh chives, chopped
Directions
Step 1
In a large bowl, whisk together eggs, salt, pepper, cayenne, 150g flour, and milk until smooth. Whisk in water, cover, and let rest at room temperature for 1 hour.
Step 2
Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, about 3-4 minutes per side. Transfer sausages to a buttered 23x33cm baking dish. Pour the oil from the skillet over the sausages, brushing it all over the bottom and sides of the dish with a pastry brush.
Step 3
In the same skillet, melt butter over medium-high heat. Add minced onion and salt. Saute until soft and starting to brown, about 5-6 minutes.
Step 4
Pour the batter in and around the sausages. Place the dish in a cold oven and set the temperature to 260°C. Bake for 30 minutes.
Step 5
While the dish bakes, finish the onion gravy. Stir in flour and cook for about 2 minutes. Whisk in chicken broth and bring to a simmer. Add Worcestershire sauce and balsamic vinegar. Simmer until the gravy thickens and reduces, about 5 minutes. Reduce heat to low and stir in chopped spring onions. Taste and adjust seasoning.
Step 6
Once the baking time is up, remove the dish from the oven. The dish should be browned and puffed. Spoon the gravy over the sausages and garnish with chopped spring onions and chives.
Step 7
Serve the sausage toad in the hole with extra gravy on the side.