Toad in the hole with brown ale gravy

Name: Toad in the hole with brown ale gravy
Yield: 10
Ingredients: 100.0ml Vegetable oil; 750.0g Egg; 500.0ml Whole milk; 500.0ml Water; 500.0g Plain flour; 120.0g Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L; 1.0l Water; 500.0ml Brown Ale

Toad in the hole with brown ale gravy – recipe

A classic dish that all of your residents will love. Sausages baked in crispy Yorkshire batter, served with Crushed potatoes and brown ale gravy.

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Method:

Vegetable oil 100.0 ml
Egg 750.0 g
Whole milk 500.0 ml
Water 500.0 ml
Plain flour 500.0 g
Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L 120.0 g
Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L
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Product Specification
Water 1.0 l
Brown Ale 500.0 ml

Autumn

Traditional British

Pork

Winter

Spring

Summer

Main courses

Elderly care

A classic dish that all of your residents will love. Sausages baked in crispy Yorkshire batter, served with Crushed potatoes and brown ale gravy.

...

Preparation

Method:
- Place the oil into an oven dish then place into a pre-heated oven .
- To make batter whisk together the egg, milk ,water and flour until smooth and allow to rest for 20 minutes.
- Brown the sausages in a pan then remove and place into the oven dish.
- Pour the batter onto the hot oil add the sliced cooked sausages.
- Bake at 200c for 10 minutes then lower the temperature to 160c cook for a further 30-35 minutes.
- To make the gravy whisk the KNORR Gluten free gravy for meat onto 1Ltr of boiling water, then add 500ml of brown ale and simmer for 10 minutes.
- When cooked remove toad from oven and serve with crushed new potatoes and spring onions, tenderstem broccoli and the gravy.