Try this tasty spin on traditional toad in the hole with beer and bacon. It's hearty, flavourome and quick to prep.
Serves88
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + 30 mins resting time
+ 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 or beef stock
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 or extra beef stock
1/4 cup (70g) caramelised onion relish
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Prep time15 mins15 minutes, + 30 mins resting time
+ 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 or beef stock
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 or extra beef stock
1/4 cup (70g) caramelised onion relish
Description
Try this tasty spin on traditional toad in the hole with beer and bacon. It's hearty, flavourome and quick to prep.
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.
