- Serves8
- Cook time45 minute
- Prep time15 minute, + 30 mins resting time
Try this tasty spin on traditional toad in the hole with beer and bacon. It's hearty, flavourome and quick to prep.
Ingredients
- 1 cup (150g) plain flour
- 4 Coles Australian Free Range Eggs
- 1 cup (250ml) milk
- 1 tsp salt
- 8 streaky bacon rashers
- 550g pkt Coles Classic Pork Sausages
- 2 tbs olive oil
- 1/3 cup (80ml) beer
- 10 sage leaves
Mushroom & caramelised onion gravy
- 1 tbs olive oil
- 8 Swiss brown mushrooms, thinly sliced
- 2 tbs flour
- 1 cup (250ml) beef stock
- 1/2 cup (125ml) beer
- 1/4 cup (70g) caramelised onion relish
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place the flour, eggs, milk and salt in a blender and blend until smooth. Transfer to a jug and cover. Set aside for 30 mins to rest.Step 2
Meanwhile, preheat oven to 220°C. Wrap 1 bacon rasher around each sausage. Place in a 4cm-deep, 25cm x 35cm roasting pan. Drizzle with oil. Roast for 20 mins or until the bacon starts to brown.Step 3
While the sausages are cooking, to make the mushroom and caramelised onion gravy, heat the oil in a medium saucepan over medium heat. Add the mushroom. Cook, stirring occasionally, for 6-8 mins or until golden. Add the flour and cook, stirring, for 1-2 mins or until grainy. Slowly add the stock and beer or extra stock, stirring constantly, until smooth and combined. Bring to a simmer and cook for 2 mins or until the gravy thickens. Add the relish and cook, stirring, for 2 mins or until well combined and heated through. Cover to keep warm.Step 4
Add beer or stock to the Yorkshire pudding batter and stir to combine. Transfer the sausages to a plate. Pour the batter into the pan. Arrange the sausages and sage on top. Bake for 25 mins or until golden and puffed. Season. Serve with the gravy.
Serve with... boiled peas and sage leaves.
Recipe tip
Smart swap: You can use stock instead of beer.
Beer and bacon toad in the hole
- Serves8
- Cook time45 minute
- Prep time15 minute, + 30 mins resting time
Ingredients
- 1 cup (150g) plain flour
- 4 Coles Australian Free Range Eggs
- 1 cup (250ml) milk
- 1 tsp salt
- 8 streaky bacon rashers
- 550g pkt Coles Classic Pork Sausages
- 2 tbs olive oil
- 1/3 cup (80ml) beer
- 10 sage leaves
Mushroom & caramelised onion gravy
- 1 tbs olive oil
- 8 Swiss brown mushrooms, thinly sliced
- 2 tbs flour
- 1 cup (250ml) beef stock
- 1/2 cup (125ml) beer
- 1/4 cup (70g) caramelised onion relish
Method
Step 1
Place the flour, eggs, milk and salt in a blender and blend until smooth. Transfer to a jug and cover. Set aside for 30 mins to rest.Step 2
Meanwhile, preheat oven to 220°C. Wrap 1 bacon rasher around each sausage. Place in a 4cm-deep, 25cm x 35cm roasting pan. Drizzle with oil. Roast for 20 mins or until the bacon starts to brown.Step 3
While the sausages are cooking, to make the mushroom and caramelised onion gravy, heat the oil in a medium saucepan over medium heat. Add the mushroom. Cook, stirring occasionally, for 6-8 mins or until golden. Add the flour and cook, stirring, for 1-2 mins or until grainy. Slowly add the stock and beer or extra stock, stirring constantly, until smooth and combined. Bring to a simmer and cook for 2 mins or until the gravy thickens. Add the relish and cook, stirring, for 2 mins or until well combined and heated through. Cover to keep warm.Step 4
Add beer or stock to the Yorkshire pudding batter and stir to combine. Transfer the sausages to a plate. Pour the batter into the pan. Arrange the sausages and sage on top. Bake for 25 mins or until golden and puffed. Season. Serve with the gravy.
Serve with... boiled peas and sage leaves.