My husband, the Toddster is a real meat and potatoes man. He would happily eat nothing but meat and potatoes every night of the week and never tire of it. Give that man a sausage and a pile of mash and he is in "man heaven." I saw a recipe on Jamie Oliver's page the other day and it sounded really good. I am not sure if it is in his new cookbook "Comfort Food" or not, but I am betting it might be. In any case I found it online. It had some different elements I liked.
It had an unusual sounding apple and onion gravy . . . and all of the elements are cooked separately and then put together at the end . . .
The sausages are baked in a hot oven and then placed on a bed of cooked herby apple and onion, then covered and kept warm. Jamie popped his back in the oven with the yorkshire pudding, but I found the sausages to be already well cooked by that time and so I mostly just kept them warm. I also chose to use a mix of parsley, sage and thyme as I am not overly fond of rosemary.
The gravy is made using the other half of the apple and onion mixture. He used hard cider in his. I used apple juice. It turned out fabulously delicious. I also chose to cook my own Yorkshire pudding recipe rather than his. Why? Because it was my father in law's recipe, and he was an army cook and it's no fail and turns out beautiful each and every time. I think it's the best. When something works well, why mess with it.
It just works beautifully all together . . . the crisp yet succulent sausages . . . on that fruity oniony bed of caramelized apple and onion . .
Sitting on that crisp yorkshire pudding base . . .
that delicious gravy . . . poured over top. Heaven. Man Heaven. I have to serve mash with this or the Toddster would revolt. He likes his mash. A nice vegetable on the side doesn't go amiss either.
*Jamie's Toad in the Hole*Serves 6
with apple and onion gravy
with apple and onion gravy
You will also need oil
fine sea salt and freshly ground black pepper to taste
While the sausages are cooking melt a knob of butter in a large skillet, along with a splash of olive oil. Once it begins to foam add the onions and apples,along with half of the herbs.. Cook for 20 minutes, stirring occasionally, until golden. Remove from the heat once soft. Add the honey and a splash of water if dry. Season with some salt and black pepper.
Remove the sausages from the oven. Place them into a casserole dish along with half of the apple/onion mixture. Cover with foil and keep warm in the warming oven. Pour about 1/4 inch of oil into a 9 by 15 inch deep sided pan. Place it into the oven. Once it begins to sizzle, remove it from the oven and pour the yorkshire pudding mix into it, all at once. and then bang it back into the oven. Bake for 20 minutes without opening the door, until puffed and risen and golden brown and crisp.
While the yorkshire pudding is baking make the gravy. Return the apples and onions back to the stove over high heat and sprinkle with the flour. Allow it to brown until lightly golden brown. Whisk in the apple juice and stock, and a couple of good splashes of Worcestershire sauce. Cook, whisking constantly until the mixture bubbles and thickens. Taste and adjust seasoning as required.
To serve, divide the yorkshire pudding amongst six plates along with the sausages and some of the apple/onion mixture. Ladle the gravy over top and serve.