Toad In The Hole Recipe

Cook and season sausage

Heat 1 tbs olive oil in a skillet over medium heat. Remove sausage meat from casings and crumble into the pan. Add chopped onion and cook, stirring, until onions are translucent and sausage is browned, about 6–8 minutes. Add minced garlic, chopped sage, 1/2 tsp salt and 1/4 tsp black pepper; cook 1 more minute. Remove from heat and let cool slightly.

Make pastry dough

In a bowl combine 2 cups flour and 1/2 tsp salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Add 4 tbs cold water, 1 tbs at a time, mixing just until dough comes together. Form into a disk, wrap in plastic and chill in refrigerator for 20–30 minutes.

Roll and shape

Preheat oven to 200°C (400°F). On a lightly floured surface roll chilled dough into a rectangle about 10 x 12 inches and 1/8–1/4 inch thick. Cut the rectangle into 6 equal portions (or size to wrap each sausage).

Assemble sausages in pastry

Place a portion of cooled sausage filling lengthwise along the center of each dough piece. Fold pastry over and crimp edges to fully enclose the sausage (like a sausage roll). Transfer seamside down to a parchment-lined baking sheet. Beat 1 egg with 1 tbs milk and brush over each roll.

Bake

Bake in preheated 200°C (400°F) oven for 20–25 minutes, rotating pan halfway, until pastry is golden brown and internal sausage temperature reaches 70°C (160°F). Remove from oven and rest 5 minutes.

Make chutney

While dough chills (or simultaneously while sausages cook), combine 2 cups diced apples, 1/4 cup chopped red onion, 3 tbs brown sugar, 3 tbs apple cider vinegar, 2 tbs raisins, 1/2 tsp ground ginger, 1/4 tsp cinnamon, 1/4 tsp salt and 2 tbs water in a small saucepan over medium heat. Bring to a simmer, then reduce heat and cook, stirring occasionally, until apples are tender and mixture is thickened, about 12–15 minutes. Taste and adjust sugar or vinegar to balance sweet-tart. Remove from heat and let cool slightly; chutney will thicken on standing.

Prepare and par-cook potatoes

Preheat oven to 220°C (430°F) if not already hot from baking. Place cut potatoes in a pot of cold salted water, bring to a boil and simmer 3 minutes to par-cook (do not fully tenderize). Drain well and shake pot or toss to roughen edges for crispiness.

Season and roast

Toss par-cooked fries with 2 tbs vegetable oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp malted barley powder (or 1 tsp malt vinegar drizzled after roasting if using vinegar). Spread in a single layer on a baking sheet and roast at 220°C (430°F) for 20–25 minutes, flipping once, until golden and crisp. If using malt vinegar instead of powder, toss fries lightly with the vinegar immediately after they come out of the oven.

To serve, place two sausage rolls (Toad in the Hole) on each plate with a generous spoonful of warm apple chutney alongside and a portion of brew fries. Sprinkle chopped parsley over the rolls and fries. Serve immediately while pastry and fries are hot.