Toad in the hole

Toad in the hole
Here's our speedy take on a classic - quality British bangers make it really special
Serves 2 people  / 
Prep 5 mins  / 
Cook 25 mins


1 tbsp Co-op sunflower oil
4 Co-op Irresistible British outdoor bred pork sausages
75g Co-op plain flour
1 Co-op British egg
90ml Co-op semi-skimmed milk
20g Co-op unsalted butter
1 large red onion, sliced
100ml red wine
1 tsp cornflour
300ml beef stock
1 tsp fresh thyme leaves (optional)


Preheat the oven to 220°C/fan 200°C/Gas 7

Put the oil and sausages into a small roasting tin and bake for 10 mins

Place the flour in a bowl, make a well in the centre and whisk in the egg and milk until you have a smooth batter

Remove the sausages from the oven, pour the batter around them and bake for 20 mins, until the batter is golden

Meanwhile, melt the butter in a pan and cook the onion over a medium heat until it starts to caramalise

Add the red wine and boil until reduced by half

In a small bowl, mix the cornflour with 2 tbsp of the stock

Pour the remaining stock into the pan

Stir in the cornflour mix and bring to a simmer

Sprinkle in the thyme leaves, if using, and cook for 6-8 mins

Serve the toad in the hole with the gravy