A note from our chef
Here’s what you’ll need
For your Toad in the Wolds
- 8 Lakings Lincolnshire sausages
- ¼ teaspoon of salt
- 175g plain flour
- 4 large eggs
- 300ml whole milk
- 1½ tablespoons of rapeseed oil
- 2 tablespoons of butter – I tend to use salted, but whatever you prefer
- 3 sprigs of rosemary
For the Onion Gravy
- 4 large onions, peeled and thinly sliced
- 300ml beef stock
- 2 tablespoons of heavy cream
- 1 teaspoon of Worcestershire sauce
A cast-iron, heat proof dish (or skillet!) that you can put on the hob and in the oven – if you don’t have one, transferring the Lincolnshire chipolatas from a frying pan to a roasting tin will also work.
- Preheated your oven to 220°.
- Combine the salt, flour and half a teaspoon of pepper in a large bowl.
- In a separate, medium sized bowl, whisk together the eggs and milk until well combined.
- Gradually incorporate about half of the egg and milk mixture into the flour mix until smooth (and, importantly, free of lumps).
- Slowly and thoroughly mix in the rest of the milk mixture. Put to one side.
- Over a medium-high flame, heat the rapeseed oil. Add Lakings Lincolnshire sausages and cook – turning just once until browned on both sides.
- When browned, add the rosemary sprigs to the pan and stir to ensure the drippings are fragranced.
- Transfer the sausages and rosemary to a plate and take the skillet off the heat – do not wipe the pan.
- Quickly, pour the batter into the skillet.
- Arrange the cooked sausages down the centre line of the batter, 1 to 2 inches apart. Arrange your fragrant rosemary sprigs around the sausages.
- Bake in the preheated oven until your batter has risen and is gold and crispy around the edges.
- For your onion gravy, melt your butter over a medium heat until foaming. Add your onions and stir until they turn translucent.
- Sprinkle two tablespoons of flour into the pan and stir constantly for about a minute and a half.
- Slowly add your beef stock, making sure to scrape off any flour stuck to the bottom of the pan.
- Over a medium heat, simmer the gravy for about 3 minutes or until sufficiently thickened.
- Remove from the heat, and stir in your cream, Worcestershire sauce and half a teaspoon of pepper. Add salt to taste.
- Keep the gravy over a low heat, stirring occasionally until serving. Remove your Lincolnshire Toad in the Wolds from the oven, and garnish with pepper.
- Serve immediately, with a healthy pool of gravy.