Toad in the Hole with Red Onion Gravy by BBQ ExplorersComments Off on Toad in the Hole with Red Onion Gravy by BBQ Explorers
Not only is Toad in the Hole with Red Onion Gravy a wonderful autumn/winter family dish, but it’s also great for Halloween! That being said, we bet you never considered making it on the BBQ.
Well, BBQ Explorers are back and they’ve done it again. Using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply milk pan, they have created a mouth-watering Toad in the Hole, packed with mustard, rosemary, and thyme.
Our favourite thing about this recipe is definitely using Pigs in Blanket for the sausages! They used lamb and mint sausages but encourage you to use your favourites because that’s what makes it a family favourite!
If you want to try it out, then make sure you check out what we love about our Stainless Steel Tri-Ply range here and also the other amazing recipes we have from BBQ Explorers.
Ingredients for Toad in the Hole
- 12 lamb and mint sausages (choose your favourites)
- 12 rashers of thin smoked pancetta bacon or steaky bacon
- 450g semi-skimmed milk
- 6 large eggs
- 210g of plain flour
- 1.5 tbsp wholegrain mustard
- Fresh sprigs of rosemary and thyme
- 2 tbsp rapeseed oil
- 2 red onions, cut into medium sized wedges
- Carrots and runner beans
- Potatoes for roasting or mash
Ingredients for the Red Onion Gravy
- 200ml red wine
- 400 ml beef or chicken stock
- 1 red onion, sliced thinly
- 0.5 tbsp demerara sugar
- 1 tbsp balsamic vinegar
- 1 tbsp plain flour
Equipment for Toad in the Hole with Red Onion Gravy
- Stainless Steel Tri-Ply 35cm Roasting Pan
- Stainless Steel Tri-Ply 14cm Milk Pan (stainless steel interior)
- Chopping Board
- Medium sized bowl
Cooking Method for Toad in the Hole with Red Onion Gravy
- Prepare your bbq for cooking.
- Wrap one slice of the pancetta bacon around each sausage.
- Add the plain flour to a bowl and then, one by one, add the eggs, whisking as you go. Slowly pour in the milk and continue to whisk it until you have a smooth consistency. Add the herbs, salt/pepper and mustard, and then cover over and store for an hour in the fridge.
- Cook the sausages on the bbq until they are browned and then remove them. Next, prepare your BBQ for cooking over indirect heat at 220°C.
- Once the bbq is hot enough, add a Stainless Steel Tri-Ply 35cm Roasting Pan and rapeseed oil.
- Once hot, quickly add the sausages, onion wedges, batter, rosemary, and thyme. Close the lid and cook for 30 minutes. Definitely, no peaking!
- Time to make the gravy! I used my Stainless Steel Tri-Ply 14cm Milk Pan (stainless steel interior), which is an ideal size to use.
- Add the oil to the pan and then, once it’s hot, add the onions and cook them until they become soft.
- Next, add the demerara sugar and balsamic vinegar. Give the mixture a good stir and cook for 5 minutes.
- Stir in the plain flour and cook for a couple of minutes before adding the red wine. Let it reduce for a few minutes before adding your stock and then cook for 15 minutes.
- Remove your toad in the hole from the bbq and serve with potatoes, carrots and runner beans.
- Finally, pour on your onion gravy and enjoy.