's take on the classic toad in the hole is super comforting and perfect for . Originally shared in his cookbook 'Jamie's Comfort Food', it includes a "killer" method to bake that are fabulously puffy and crispy on the outside.
When prepared as per the chef's instructions, this serves eight and can be made in as little as one hour. Posting it on his official website, Jamie remarked: "You also need a killer Yorkshire pudding recipe, which I've given you here. I'm one batch with the sausages so it's nice and gooey and stodgy, then doing a larger dedicated tray of unadulterated Yorkshire pudding that'll get really tall and crispy."
Jamie Oliver's toad in the hole recipe
Ingredients
Three red onions
Sunflower oil
Nine large higher-welfare sausages
14 large free-range eggs
700g plain flour, plus two tablespoons
500ml semi-skimmed milk
450ml Hoegaarden beer or similar
A few sprigs of fresh rosemary
Two tablespoons HP sauce
Optional: one teaspoon wholegrain mustard
One organic chicken stock cube
Method
Begin by heating the oven to 220C/425F/gas mark seven.
To prepare the gravy, peel and finely chop the onions. Heat a large pan over a medium flame, adding a splash of oil. Squeeze the filling from one sausage and place it in the pan, then cook for around 20 minutes, stirring occasionally and using a wooden spoon to break the meat into pieces as it lightly browns.
In the meantime, arrange the remaining eight sausages in a large baking tray (30cm x 40cm). Drizzle them generously with oil, then place them in the oven and roast for 10 to 15 minutes, or until they turn a light golden colour.
Add about half a centimetre of oil to a second large tray and place it in the oven for 10 minutes to heat up.
In a separate large bowl, beat the eggs with 700g of flour and a pinch of sea salt. Gradually mix in the milk, followed by the beer, until the batter is smooth. For convenience, divide the mixture between two jugs.
Pick the rosemary leaves and, working quickly and carefully, remove the hot oil tray from the oven. Sprinkle the rosemary over the oil, then pour one jug of batter into the tray. Pour the second jug of batter around the sausages. Close the oven door gently and avoid checking the food for 30 minutes, or until the Yorkshire puddings are puffed up and golden brown.
While the puddings cook, stir the HP sauce, mustard (if using), and the remaining two tablespoons of flour into the onions. Crumble in the stock cube and slowly pour in 750ml of boiling water, stirring to combine. Let the gravy simmer until it reaches your desired thickness, then adjust the seasoning to taste.
Once everything is cooked, bring it all to the table and serve with a jug of rich gravy and a generous portion of seasonal mixed greens.
