Sage and Onion Toad in the Hole
Pork sausages cooked in a sage and onion Yorkshire pudding batter.
12 low fat pork sausages
2 large onions sliced
170g plain flour
3 large eggs
170ml semi skimmed milk
1 tsp dried sage
- Pre-heat oven to 200°C/Gas Mark 6. Place the sliced onions into a saucepan with 3 tbsp of water, cover with a lid and cook on a medium heat for 15-20 minutes, stirring often until the onions are well softened.
- Place the sausages into a non-stick roasting tray, spray with oil and cook in a pre-heated oven for 5 minutes.
- Sieve the flour into a bowl, add the eggs, milk and 115ml of water. Whisk to a smooth paste, season with salt and pepper and add the dried sage.
- Place the softened onions over the sausages in the roasting tray ensuring the sausages are evenly spaced, pour over the batter and return to the oven for 35 minutes.
Serve with gravy, mashed potatoes, steamed carrots and cabbage.