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  • Home
  • Restaurants & Bars
    • Adam Handling Chelsea – Chelsea
    • Frog by Adam Handling – Covent Garden
    • Afternoon Tea at Cadogan’s by Adam Handling – Chelsea
    • Eve Bar – Covent Garden
    • Ugly Butterfly – Chelsea
  • Hame
  • Gifts
  • Recipes
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  • About Us
    • About Adam
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    • The Team
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Cooking at Home with Adam

Toad in the hole

Serves: 6 people

Prep time: 30 minutes

Ingredients

FOR THE SAUSAGES

  • 9 sausages
  • 1 bunch picked sage

FOR THE ONION GRAVY

  • 6 onions, thinly sliced
  • 7 garlic cloves, peeled and crushed
  • 1 bunch picked rosemary
  • 250ml Madeira
  • 125ml red wine
  • 500ml beef stock
  • 50ml Worcestershire sauce
  • 30ml soy sauce

FOR THE YORKSHIRE PUDDING BATTER

  • 1 cup plain flour
  • 1 cup whole milk
  • 1 cup eggs (approx. 6)

Method

For the sausages, preheat the oven to 250 °C. Put the sausages into a hot tin with some oil and brown them in the oven for 10 minutes.

For the onion gravy, put the onions, garlic and rosemary into a pan with hot oil and cook on a medium heat, until they start changing colour. Add salt to take the moisture out and allow the onions to caramelise properly. Cook them for 6 minutes, add the Madeira and let it reduce. Once reduced, repeat the method with the red wine. Add the beef stock and Worcestershire sauce. Turn the heat down and let it cook slowly for approximately 10 minutes. Turn the heat off and add 30ml of soy sauce, to achieve a strong umami flavour.

For the Yorkshire pudding batter, sift the flour into a bowl. Add the milk and eggs and whisk it all together. Sift everything again, to ensure no broken egg shell remains in the mix. Refrigerate the mixture, until ready to use.

Add the sage to the sausages, to crisp it up. Pour the Yorkshire pudding mixture over the sausage and sage. Cook for 10 minutes at 250°C. Portion and serve.

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