Toad in the Hole
Cooking Time: 40 mins Prep time: 10 mins
3 tbsp of olive oil
8 best quality sausages, pork are best.
2 red onions, coarsely chopped
Good handful of fresh Oregano
4 tbsp Encona West Indian Original Hot Pepper Sauce
For the batter
115g plain flour
½ tsp chilli powder (optional)
1) Preheat the oven to 200°C/gas mark 6. Mix all the batter ingredients in a large mixing bowl and season with salt and pepper. Whisk out all the lumps until you're left with a double cream consistency. Set aside and allow to stand for 15 minutes.
2) Put the oil into a roasting tray on the hob. Fry the sausages, onions and oregano until browned, do not allow to burn. Once browned brush all over with Encona West Indian Original Hot Pepper Sauce.
3) Turn the heat right up so the fat starts to smoke, then pour in your batter and quickly put the tray into the oven.
4) Bake for 25-30 minutes until well risen and golden. Don’t open the door at any point even if you really want to just check, as it will let the heat out and the batter will drop and become soft and flat. For an extra kick add a little Encona West Indian Original Hot Pepper Sauce to your gravy and pour over.