Sausage Toad in the Hole

📝 Ingredients

• 2 Toulouse sausages (about 100 g each)
• 80 g plain flour (70 g for the batter, 10 g for the gravy)
• 2 eggs
• 100 ml semi-skimmed milk
• 2 brown onions (about 150 g each)
• 1 tsp sunflower oil
• 1 beef stock cube + 250 ml hot water
• 150 g frozen peas
• ½ tsp dried thyme
• Salt, black pepper

🍴 Utensils

• Air fryer (or oven)
• 18 to 20 cm metal baking tin
• Mixing bowl
• Whisk
• Saucepan
• Knife and chopping board

📖 Steps

1. Put 70 g flour and a pinch of salt in the mixing bowl, make a well and crack in the eggs. Whisk, gradually drawing in the flour, then slowly pour in the milk until you have a smooth, lump-free batter like a thick pancake batter. Leave it to rest for 15 minutes.
2. Cut each sausage in half and place them in the metal tin, which must fit in the air fryer basket. Cook for 8 minutes at 200 °C, turning them halfway through, until browned and their fat is sizzling in the bottom of the tin. In the oven: 10 minutes at 220 °C.
3. Give the batter a quick whisk. Open the air fryer and immediately pour all the batter into the scorching hot tin, around the sausages: it should sizzle on contact with the hot fat, which is what makes it puff up. Close again straight away.
4. Cook for 20 minutes at 200 °C without ever opening, or the batter will collapse, until it is well risen, golden brown and crispy at the edges. In the oven: 30 minutes at 220 °C with the door closed. If the top browns too quickly in the air fryer, lower to 180 °C for the last 5 minutes.
5. Meanwhile, peel and thinly slice the onions. Soften them in the saucepan with the oil for 10 to 12 minutes over a medium heat, stirring often, until tender and golden brown. If they stick, add 1 tbsp water.
6. Sprinkle the onions with the remaining 10 g flour and the thyme, then stir for 1 minute. Gradually pour in the hot stock (cube dissolved in 250 ml water), stirring to avoid lumps, bring to a simmer and cook for 5 minutes, until the gravy coats the spoon.
7. Add the peas straight from frozen to the gravy and cook for 4 to 5 minutes over a medium heat, until tender and bright green. Season with pepper and taste before adding salt: the stock is already salty.
8. Take out the tin and immediately cut the toad in the hole into two portions (the batter sinks a little as it cools, which is normal). Serve straight away, topped with the onion and pea gravy.