8 large quality sausages (or veggie sausages)
4 sprigs of fresh rosemary
2 large red onions
2 cloves garlic
2 knobs unsalted butter
6 tbsp balsamic vinegar
4 tsp/20g Goldenfry Original Onion Gravy Granules
For the Batter
142g pack Goldenfry Yorkshire Pudding and Pancake Mix
2 free range eggs
220ml cold water
- Mix the batter ingredients together and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.
- Put 1cm of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/Gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
- When the oil is very hot, add the sausages – keep an eye on them and allow them to colour until lightly golden.
- At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.
- It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
- For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.
- Put the gravy granules into a measuring jug. Add 280ml boiling water and stir until smooth. Add to the onion and balsamic mix. For thicker gravy, simply add more granules
- Serve at the table with the Toad in the Hole, mashed potatoes and peas!