Toad in the Hole with Onion Gravy
Nothing beats a classic Toad in the Hole. Great for using what you already have in the cupboard, the whole family can come together and enjoy this tasty dish!
Toad in the Hole with Onion Gravy
Nothing beats a classic Toad in the Hole. Great for using what you already have in the cupboard, the whole family can come together and enjoy this tasty dish!
- Serves: 4
- Prepare: 10 Minutes
- Cook: 55 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- 400g organic Pork & Cider Sausages
- 2 onions
- vegetable oil
- 100g plain flour (plus 2tsp for the gravy)
- 2 eggs
- 150ml semi-skimmed milk
- 1 vegetable stock cube
Method
- Heat your oven to 220°C/ fan 200°C
- To make the batter put the flour in a bowl, add the eggs then mix in the milk slowly and beat until smooth
- Add the sausages to an ovenproof baking dish along with one sliced onion and a tbsp of vegetable oil and pop in the oven to roast for 15 minutes
- Take the dish out of the oven and pour the batter over the sausages, covering the dish and then cook for a further 35 minutes, or until the batter is golden on top and sausages cooked through
- For the gravy, fry an onion in 1 tbsp of oil for 5 minutes, sprinkle over the flour and cook, stirring until thick. Gradually add the stock, stirring until smooth
Other recipe ideas
09/08/21 Recipe
Beef & Tomato Sausage Pasta
Our delicious Beef and Tomato sausages are the...
09/08/21 Recipe
Pork & Cider Sausage Casserole
This one pot supper from @keithcooks_ will...
03/12/18 Recipe
Honey Glazed Sausages
A moreish, sticky treat that combines delicious pork sausages with a spiced honey glaze.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
-
When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
-
Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
-
Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.