Ingredients
Equipment
• You'll need 6 x 12cm metal pie pans; metal is a good conductor of heat, which ensures the batter puffs well.
Ingredients
• 6 Italian pork and fennel sausages (see note)
• 2 tablespoons olive oil, plus extra, to brush
• 250g packet cocktail truss tomatoes (see note)
• 2 eggs
• 100g (2/3 cup) plain flour, plus 2 teaspoons extra
• 250ml (1 cup) milk
• 20g (1/4 cup) finely grated Parmesan
• 2 teaspoons wholegrain mustard
• 8 sprigs thyme
• 2 small red onions
• 1 tablespoon red wine vinegar
• 250ml (1 cup) chicken stock
Method
1. Preheat oven to 220C fan-forced. Twist sausages in half to make 2 smaller sausages, then cut at the twist. Place pie pans on an oven tray. Brush pans with extra oil, then divide sausages among pans.
2. Roast for 10 minutes or until sausages are browned underneath and oil is smoking. Meanwhile, snip tomatoes into 6 portions and set aside. Process eggs, flour, milk, parmesan, mustard and 1 teaspoon salt in a food processor until smooth, then pour into a jug.
3. Working quickly, remove tray from oven and place tomatoes and thyme between pans on tray. Pour batter into pans to nearly fill.
4. Immediately return to oven and bake for 15 minutes or until puffed and golden. Meanwhile, to make onion gravy, peel and thinly slice onions. Heat oil in a frying pan over medium heat. Add onions and 1 teaspoon salt, and cook, stirring occasionally, for 8 minutes or until soft. Add 2 teaspoons extra flour, stir for 1 minute, then stir in vinegar and stock. Bring to the boil and simmer for 3 minutes or until thickened slightly.
5. Top toad-in-the-holes with tomatoes and thyme, then serve immediately with onion gravy.
