1 tbsp olive oil
2 onions, finely sliced
½ tsp English mustard
500ml/18fl oz stock (from a stock cube, ideally beef although chicken or vegetable is fine)

For the garlic cabbage:

1 Savoy cabbage, shredded, core discarded
½ tbsp olive oil
2 garlic cloves, peeled and finely chopped

Method:

For the batter, sieve the flour into a bowl & season with salt & pepper. Make a well in the middle & break in the eggs. Whisk the eggs slowly into the flour. Once combined, pour in the milk while you whisk so that you have a smooth, lump-free batter the consistency of double cream (if the batter is too thick then add a little water). Cover the batter & rest in the fridge for one hour.
Preheat the oven to 200C/180C Fan/Gas 6.
For the onion gravy, heat a pan over a low heat. Add the oil, onions & a pinch of salt. Cook gently for 15–20 minutes, or until completely collapsed & dark golden-brown in colour.
Once the onions are completely softened & golden-brown, stir in the mustard & a pinch of pepper &then add the stock. Bring the mixture to the boil, reduce to a simmer & simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Taste and adjust the seasoning as necessary.
Put a roasting tray (about 30x20x6cm/12x8x2½in) into the preheated oven. Once really hot, add the olive oil & the sausages. Brown the sausages in the hot oven, turning now & again until coloured on all sides (they don’t need to be cooked through).
Whisk the rested batter & pour it into the hot tin over the browned sausages. Return to the oven & cook for a further 30–35 minutes, or until the batter is risen & golden-brown all over.
While the toad in the hole is cooking, prepare the cabbage. Wilt the shredded cabbage in a high sided pan with 3–4 tablespoons of water over a medium high heat for 6–8 minutes, stirring occasionally. Once the cabbage is tender pour off any excess water & then add the oil to the pan along with the garlic. Fry over a medium high heat for 2–3 minutes, or until the garlic is softened and aromatic. Season the cabbage with salt and pepper and keep warm. As an alternative you can used mixed frozen vegetables which are quick and easy.
Reheat the onion gravy & serve the cooked toad in the hole in wedges with the cabbage or vegetables alongside.

Aussie Meat

Author

Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.