Tad­poles in the hole with onion gravy

By chop­ping up your sausages, you can make less go fur­ther.

Prima (UK) - - Cheap Eats -

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


• 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*

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