Searcys’ Toad-In-The-Hole

Toad in the hole

Searcys has crafted its own sausage using a recipe from Mrs Beeton – using 80% British freedom food pork.  Bacon and porter jam takes this familiar much-loved dish to a new level of comfort and taste.

Serves 4

Ingredients
For the bacon and porter jam:
450g smoked streaky bacon, chopped
• 2 banana shallots, sliced
• 2 garlic cloves, roughly chopped
• 1 tbsp olive oil
• 60g dark brown sugar
• 1 tbsp Sriracha hot sauce
• 190ml porter or dark beer, our favourite is Allendale Brewery Black Grouse Porter from Northumbria
• 125ml water
• 85g golden syrup

For the toad-in-the-hole:
• 5 large free-range eggs
• 250ml full fat milk
• 250g plain flour
• 5g finely chopped lemon thyme
• 50ml English rapeseed oil
• 8 premium pork sausages
• 5g finely chopped sage
• Salt and freshly ground black pepper

Method
1 To make the bacon jam; fry the bacon in batches until lightly browned and beginning to crisp. Drain on kitchen paper and set aside.
2 In a heavy bottomed pan fry the shallots and garlic with a little olive oil on a medium heat until translucent.
3 Add the bacon to the shallots and garlic. Add the rest of the ingredients.  Simmer for 1 hour, stirring regularly. Add more water if needed.
4 The jam will be done when the liquid has almost completely evaporated and it looks thick and syrupy.
5 Any leftover jam can be stored in a sealed container in the fridge for a week.
6 To make the batter; beat the eggs and milk together to combine.  Lightly whisk in the flour to create a smoothish batter, don’t worry if there are still a few lumps.  Leave to rest in the fridge for at least 2 hours but overnight would be perfect.
7 To make the toad-in-the-hole; place the sausages in a shallow roasting tin and cover with cold water.  Place tin on the hob and slowly bring to a simmer, poach gently for 6 minutes.  Remove sausages on a clean dish and allow to cool.
8 Pre-heat oven to 200°C / 400°F / gas 6.
9 Pour oil into a 26cm oven proof frying pan or metal dish and place in the oven for 5 minutes to heat.  Remove from the oven and add the poached sausages and return to the oven for a further 5 minutes.  Reduce the oven temperature to 180°C / 350°F / gas 4.
10 Season the sausages with salt and freshly ground black pepper and then sprinkle over the lemon thyme and sage.  Pour over the rested batter and return to the oven and bake for 20 minutes by which time the batter will be puffed and golden.
11 Serve immediately with the bacon and porter jam.

Recipe courtesy of Searcys. See here for more. 

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