Catherine wheel toad-in-the-hole with honey & mustard onions

• Meat

  • 12 Linked chipolatas or 1 large coiled cumberland sausage

• Produce

  • 2 Red onions, large
  • 4 Rosemary or thyme, sprigs

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 Chicken stock cube

• Condiments

  • 2 tsp English mustard powder
  • 2 tbsp Wholegrain mustard

• Baking & Spices

  • 120 g Plain flour
  • 2 tbsp Plain flour

• Oils & Vinegars

  • 3 tbsp Sunflower oil sunflower oil a variety of oil can be used

• Drinks

  • 2 tbsp Honey honey huh-nee honey is made by bees from the nectar they collect from flowers. viscous, fragrant

• Dairy

  • 275 ml Semi-skimmed milk

• Other

  • mash and veg, to serve (optional

Found on bbcgoodfood.com

Description

Ingredients

• 120g plain flour
• 3 large eggs
• 275ml semi-skimmed milk
• 12 linked chipolatas or 1 large coiled Cumberland sausage
• 2 tbsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
• 4 rosemary or thyme sprigs, picked into smaller sprigs Rosemary rose-mar-eeRosemarys intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
• mash and veg, to serve (optional)
• 1 tbsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
• 2 large red onions, halved and thinly sliced
• 2 tbsp plain flour
• 2 tsp English mustard powder
• 1 chicken stock cube
• 2 tbsp honey Honey huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, its…
• 2 tbsp wholegrain mustard

Directions

• Mix the flour, eggs and milk in a jug with 1/2 tsp salt, then set aside for at least 30 mins. Heat oven to 220C/200C fan/gas 7.
• Untwist the links between each sausage, keeping them connected. Squeeze the meat to fill in the gaps, so you have one long sausage. Coil the sausage loosely and put in a large skillet or ovenproof frying pan (ours was 25cm wide.) Pour over the oil and brown in the oven for 12-15 mins.
• Remove the pan from the oven and carefully lift out the sausage. Pour the batter into the pan, then put the sausage back on top, scatter with the herbs and return to the oven for 25-30 mins without opening the door – the Yorkshire pudding will sink if you do.
• Meanwhile, heat the oil in a frying pan and cook the onions for 10 mins or until starting to caramelise. Stir in the flour and mustard powder and crumble in the stock cube. Stir in 500ml water bit by bit until you get a smooth sauce, then add the honey and mustard and season. Bubble for 5 mins, then serve with the toad-in-the-hole and mash and veg, if you like.

Nutrition