Toad-In-The-Hole with Onion Sauce & Cherry Tomatoes

This is an old English favorite, popular in pubs and kitchen for generations. I serve mine with a traditional onion sauce and very non-traditional cherry tomatoes. The bright hit of acid from the tomatoes works nicely with the soft full-mouth flavors of sausage and "pudding".

Ingredients:

3 T unsalted butter

2 medium onions, halved and thinly sliced

0.5 c madiera wine

1 c chicken stock

1 T worcestershire sauce

0 coarse salt and freshly ground pepper

2 large eggs

1 c milk

1 T dijon mustard

1 T plus 1/2 cup all-purpose flour, separated

3 T vegetable oil

8 american breakfast-style fresh pork sausages, casings removed

1 T chopped fresh rosemary

0 cherry tomatoes (optional)

Yield	Servings
Source	Adapted from Martha Stewart Living
Prep time	1 hour
Recipe	Breakfast Brunch Meat Quick and Easy
Ingredients	worcestershire sauce sausage salt rosemary pepper onions mustard milk Madiera Wine flour eggs chicken stock butter

Yield

Source

Adapted from Martha Stewart Living

Prep time

1 hour

Recipe

Breakfast Brunch Meat Quick and Easy

Ingredients

worcestershire sauce sausage salt rosemary pepper onions mustard milk Madiera Wine flour eggs chicken stock butter

Directions

Melt the butter in a large cast-iron skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat to very low and continue to cook, stirring often until brown and jammy, about 25 minutes.

Slowly add 1 tablespoon of the flour while stirring and then cook, stirring constantly for 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Turn off the heat and let it sit until serving at which time re-heat the sauce.

Preheat the oven to 425Â°F. In a medium bowl, whisk together the eggs, milk, 1/2 cup water, and mustard; season with salt and pepper. Whisk in the remaining 1/2 cup flour. Let stand 20 minutes.

Coat a 13 x 9-inch or 3 1/2-quart baking dish with the oil; heat in the oven 10 or 15 minutes, until smoking hot. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve immediately with gravy and some (optional) cherry tomatoes on the side.

Notes:

serves 4

Adapted from Martha Stewart Living