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Tanglefoot Toad in the Hole with Ale Gravy
For the toad in the hole:
- 8 rashers of streaky bacon
- 8 Lincolnshire sausages
- 3 tbsp olive oil
- 3 medium red onions, cut into quarters
- 150g plain flour
- 1/4 tsp salt
- 3 medium eggs
- 100ml Badger Tanglefoot Ale
- 100ml whole milk
For the gravy:
- 2 large onions, thinly sliced
- 6 thyme sprigs
- 2 tbsp olive oil
- 1 tbsp dark brown soft sugar
- 2 tbsp plain flour
- 200ml Badger Tanglefoot Ale
- 1 beef stock cube
- 1 tsp light soy sauce
- a few splashes of Worcestershire sauce
1. Preheat the oven to 220C, fan 200C, gas 7.
2. Use the back of a cook’s knife and stretch the bacon rashers, then wrap the sausages in the bacon. Place in a large roasting tin (20cm x 30cm x 6cm) with the oil and cook for 15 minutes until starting to brown, adding the red onions after 10 minutes.
3. Meanwhile sift the flour into a bowl with the salt. Make a well in the centre, pour the eggs into the centre and whisk, drawing in the flour gradually adding a little Badger Tanglefoot Ale as you go.
4. Gradually whisk in the remainder of the ale and the milk to make a smooth batter.
5. Remove the sausages from the oven and pour the batter around them and place back in the oven for 40 minutes until risen and golden.
6. Meanwhile cook the onions with the thyme sprigs and 150ml water with a lid on for 10 minutes until softened, adding more water if needed. Remove the lid, add the oil and sugar and over a low to medium heat cook for 15 minutes until caramelised, stirring occasionally.
7. Add the flour and cook for 30 seconds before gradually stirring in Badger Tanglefoot Ale followed by the beef stock cube, soy, Worcestershire sauce and 200ml water. Simmer for 10 minutes, and remove the thyme stalks.
8. Serve the toad in the hole with the ale gravy.