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Parsley Box offer chilled meat and fish selections for you to turn into culinary masterpieces at home.
Toad in the Hole
Our in-house chef shows you how to make a rustic and flavourful Toad in the Hole using the Cumberland sausages and red wine gravy from Parsley Box’s Butcher’s Best Box.
Watch the video below and read on for the full recipe.
Sieve flour into a bowl, add egg and whisk together until smooth.
Add salt and pepper to season.
Slowly whisk the milk into the mixture to create a smooth batter.
Set batter aside until required.
Turn on oven to 220⁰C (fan-forced).
Place a small roasting dish into the oven to get hot.
Chop your onion into thin slices.
When your roasting dish is hot remove it from the oven.
Add some oil and the sausages and return dish to the oven.
Allow sausages to colour (approximately 5 minutes).
When coloured, remove tray from oven and add the sliced red onion.
Pour the batter over top and add rosemary sprig.
Return dish to the oven and let it cook for 20-25 minutes without opening the oven.
Heat up red wine gravy according to the instructions on the pouch.
Heat side vegetables in a pan.
Remove roasting dish from oven when batter is brown and has risen.
Serve with side vegetables and red wine gravy in a pouring jug.
Eat and enjoy!
Click below to check out our recipe for Smoked Haddock Kedgeree