Tadpoles in the hole with onion gravy
By chopping up your sausages, you can make less go further.
SERVES 4 PREP 25min, plus resting COOK about 50min
• 50ml (2fl oz) vegetable oil
• 6 pork sausages, about 400g (14oz)
• 2 red onions
• 200g (7oz) Chantenay carrots
• 25g (1oz) butter
• 50ml (2fl oz) balsamic vinegar
• ½tsp wholegrain mustard
• ¾tbsp cornflour
• ½ stock cube
FOR THE BATTER
• 200g (7oz) plain flour
• 300ml (10fl oz) milk
• 3 medium eggs
1 Preheat oven to 220°C (200°C fan) mark 7. To make the batter, whisk flour, milk, eggs and ½tsp salt until smooth. Set aside to rest for 30min.
2 Pour oil into a roasting tin – roughly 23 x 30.5cm (9 x 12in) – and heat in oven for 10min. Cut each sausage into 4 pieces. Cut one of the onions into 8 wedges and trim ends off carrots.
3 Add sausage pieces, onion wedges and carrots to the tin, carefully turn in the hot oil and return to oven for 10min.
4 Remove tin from oven and pour over batter. Return to oven and cook for 30min (without opening the door).
5 Meanwhile, finely slice other onion. Heat butter in a pan and fry onion for 15min until softened, stirring occasionally. Add balsamic vinegar and mustard, turn up the heat and bubble for a few minutes to reduce.
Put cornflour into a heatproof jug and gradually whisk in 250ml (9fl oz) water. Add to pan with the ½ stock cube and cook, whisking until thickened.
6 Once batter is crisp and set, remove tray from oven. Serve with the gravy.
SAVE MORE Swap Chantenay carrots for a standard variety and cut into chunks. PER SERVING: CALS 761; FAT 44G; SAT FAT 15G; CARBS 64G
£2.49 total cost*