Rosemary toad in the hole with onion gravy
Use good quality lamb or beef sausages and plenty of rosemary in Nici Wickes' toad in the hole recipe. Revel in the soft and crispy Yorkshire pudding!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 115 grams (about ¾ cup) plain flour
- 1/2 teaspoon sea salt
- 3 free-range eggs
- 285 millilitres milk
- 4-6 sausages, (Nici used thin Italian herb beef sausages)
- sunflower oil
- small handful fresh rosemary sprigs
- Onion gravy
- 1 tablespoon olive oil
- 1 garlic clove, chopped
- 1/2 cup chopped tomatoes
- 2 tablespoons store-bought onion relish
- splash of red wine
- 1/4 teaspoon salt and a grind of black pepper
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