Jamie's Toad in the Hole

My husband is a real meat and potatoes man.  He would happily eat nothing but meat and potatoes every night of the week and never tire of it.  Give that man a sausage and a pile of mash and he is in "man heaven."  

I saw a recipe on Jamie Oliver's page the other day and it sounded really good.  I am not sure if it is in his new cookbook "Comfort Food" or not, but I am betting it might be.  

In any case I found it online.   It had some different elements I liked.

It had an unusual sounding apple and onion gravy . . .  and all of the elements are cooked separately and then put together at the end . . .

  

The sausages are baked in a hot oven and then placed on a bed of cooked herby apple and onion, then covered and kept warm.  

Jamie popped his back in the oven with the yorkshire pudding, but I found the sausages to be already well cooked by that time and so I mostly just kept them warm.  I also chose to use a mix of parsley, sage and thyme as I am not overly fond of rosemary.

The gravy is made using the other half of the apple and onion mixture.  He used hard cider in his. I used apple juice.  It turned out fabulously delicious.  I also chose to cook my own Yorkshire pudding recipe rather than his.  

Why?  Because it was my father in law's recipe, and he was an army cook and it's no fail and turns out beautiful each and every time.  I think it's the best.   When something works well, why mess with it.

It just works beautifully all together  . . .  the crisp yet succulent sausages . . .  on that fruity oniony bed of caramelized apple and onion . . 

 









Sitting on that crisp yorkshire pudding base . . .

 









that delicious gravy . . . poured over top.  Heaven.   Man Heaven.  I have to serve mash with this or my husband would revolt.  He likes his mash.  A nice vegetable on the side doesn't go amiss either.

WHAT YOU NEED TO MAKE JAMIES TOAD IN THE HOLE

For the Yorkshire Pudding:

2 large free range eggs (at room temperature)

1 tsp salt

1 1/3 cups milk, at room temperature (approximately 308 ml)

1 cup flour (140g)

You will also need oil

For the gravy:

2 large onions, peeled and sliced crosswise into 1/4 inch slices

3 eating apples, peeled, cored and slice into 1/4 inch slices

a large knob of fresh butter

1/2 tsp each, dried parsley, thyme and sage leaves
fine sea salt and freshly ground black pepper to taste

2 TBS runny honey

12 big fat cumberland sausages

1 heaped TBS of plain flour

generous cup of cloudy apple juice (250ml)

generous cup of beef stock (250ml)

Worcestershire Sauce

 

  

HOW TO MAKE JAMIE'S TOAD IN THE HOLE

It only looks complicated. It's really very simple.

Whisk all of the ingredients together for the Yorkshire pudding until well blended.  Cover and allow to sit on the side for 1 hour prior to cooking.
  

Pre-heat your oven to 240*C/475*F/ gas mark 9.  Put the sausages into a large sturdy roasting tray along with a dollop of olive oil.  Toss to coat and then roast them in the oven for 20 minutes, at which time they will be golden brown.    

While the sausages are cooking melt a knob of butter in a large skillet, along with a splash of olive oil.  Once it begins to foam add the onions and apples, along with half of the herbs.  Cook for 20 minutes, stirring occasionally, until golden.  Remove from the heat once soft.  Add the honey and a splash of water if dry.     Season with some salt and black pepper.  

  

 

Remove the sausages from the oven.   Place them into a casserole dish along with half of the apple/onion mixture.  Cover with foil and keep warm in the warming oven.  Pour about 1/4 inch of oil into a 9 by 15 inch deep sided pan.   

Place it into the oven.  Once it begins to sizzle, remove it from the oven and pour the yorkshire pudding mix into it, all at once. and then bang it back into the oven.  Bake for 20 minutes without opening the door, until puffed and risen and golden brown and crisp.  

While the yorkshire pudding is baking make the gravy.  Return the apples and onions back to the stove over high heat and sprinkle with the flour.  Allow it to brown until lightly golden brown.   Whisk in the apple juice and stock, and a couple of good splashes of Worcestershire sauce.  Cook, whisking constantly until the mixture bubbles and thickens.   Taste and adjust seasoning as required.  

To serve, divide the yorkshire pudding amongst six plates along with the sausages and some of the apple/onion mixture.  Ladle the gravy over top and serve.  

We like proper mash and veg with this.  Sometimes I cook cabbage, or carrots and peas.  Today I cooked carrots and baby brussels sprouts.  You just can't beat a delicious meal of sausage and mash. 

Jamie's Toad in the Hole

Yield: 6

Author: Marie Rayner

Prep time: 1 H & 15 MCook time: 35 MinTotal time: 1 H & 50 M

A delicious version of Toad in the Hole in which all of the elements are created separately and then put together at the last to serve. Makes for crispy yorkshire pudding, a flavourful gravy and perfectly cooked and crisp skinned sausages!I am using my own yorkshire pudding recipe for this, because . . . I hate to say it Jamie, but mine is the best!

Ingredients

For the Yorkshire Pudding:

• 2 large free-range eggs (at room temperature)
• 1 tsp salt
• 1 1/3 cups milk, at room temperature (320 ml)
• 1 cup flour (140g)
• oil for the pan

For the meat and gravy:

• 2 large onions, peeled and sliced crosswise into 1/4 inch slices
• 3 eating apples, peeled, cored and slice into 1/4 inch slices
• a large knob of fresh butter
• 1/2 tsp each, dried parsley, thyme and sage leaves
• fine sea salt and freshly ground black pepper to taste
• 2 TBS runny honey
• 12 big fat Cumberland sausages (you can use any good Butcher's style of sausage)
• 1 heaped TBS of plain flour
• generous cup of cloudy apple juice (250ml)
• generous cup of beef stock (250ml)
• Worcestershire Sauce

Instructions

1. Whisk all of the ingredients together for the Yorkshire pudding until well blended. Cover and allow to sit on the side for 1 hour prior to cooking.
2. Pre-heat your oven to 240*C/475*F/ gas mark 9. Put the sausages into a large sturdy roasting tray along with a dollop of olive oil. Toss to coat and then roast them in the oven for 20 minutes, at which time they will be golden brown.
3. While the sausages are cooking melt a knob of butter in a large skillet, along with a splash of olive oil. Once it begins to foam add the onions and apples, along with half of the herbs. Cook for 20 minutes, stirring occasionally, until golden. Remove from the heat once soft. Add the honey and a splash of water if dry. Season with some salt and black pepper.
4. Remove the sausages from the oven. Place them into a casserole dish along with half of the apple/onion mixture. Cover with foil and keep warm in the warming oven. Pour about 1/4 inch of oil into a 9 by 15-inch-deep sided pan.
5. Place it into the oven. Once it begins to sizzle, remove it from the oven and pour the Yorkshire pudding mix into it, all at once. and then bang it back into the oven. Bake for 20 minutes without opening the door, until puffed and risen and golden brown and crisp.
6. While the Yorkshire pudding is baking make the gravy. Return the apples and onions back to the stove over high heat and sprinkle with the flour. Allow it to brown until lightly golden brown. Whisk in the apple juice and stock, and a couple of good splashes of Worcestershire sauce. Cook, whisking constantly until the mixture bubbles and thickens. Taste and adjust seasoning as required.
7. To serve, divide the Yorkshire pudding amongst six plates along with the sausages and some of the apple/onion mixture. Ladle the gravy over top and serve.
8. We like mash and veg with this. Sometimes I cook cabbage, or carrots and peas. Today I cooked carrots and baby brussels sprouts.

Did you make this recipe?

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