Wild Boar Toad In The Hole With Onion Gravy
|Plain flour||8 Ounce (225 Gram)|
|Thyme sprigs||1 (Leaves Only)|
|Free range eggs||3 Medium|
|Milk||3⁄4 Pint (400 Milliliter)|
|Lard/Vegetable fat||2 Ounce (50 Gram)|
|Wild boar sausages||12|
|For onion gravy|
|Butter||1 Ounce (25 Gram)|
|Onions||3 , finely sliced|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Boiling water||1 Pint (600 Milliliter)|
|Gravy granules||4 Teaspoon (Instant Variety)|
|Yeast extract||1 Teaspoon|
|Mustard powder||3⁄4 Teaspoon|
1) Into a bowl, add in the flour, thyme, and some salt and fresh ground black pepper. Add the eggs and beat them thoroughly. Gently, pour in the milk and whisk a thick, smooth batter to the consistency of unwhipped double cream is formed.
2) Keep the batter inside the fridge overnight. If that is not possible chill for at least 1 hour.
3) Pre-heat the oven to 220C/fan 200C/gas mark7.
4) In a roasting tin, add some lard or vegetable fat and put in the oven for about 5 to 8 minutes until the fat turns smoking hot.
5) As the tin is getting heated up, fry the sausages in a frying pan with a little more fat until they turn golden brown throughout.
6) Add the browned sausages to the roasting tin from the oven. Immediately, pour the batter over and return to the oven. Roast for 20-25 mins till the batter is crisp and the sausages are completely cooked.
7) As the sausages are roasting, clean the frying pan with kitchen paper and put it back on medium heat. Put in the butter and onions and sauté for about 10 minutes until they turn golden brown. Pour in the red wine and bring it to a boil. Simmer till the liquid has reduced by half.
8) Into a heatproof jug, pour in the boiling water. Add the gravy granules and the yeast extracts. Give it a stir till they are dissolved.
9) Pour this into the onions in the frying pan and bring it to boil. Lower the heat and let it simmer for 5 to 6 minutes.
10) In a small bowl, whisk the mustard powder and cornflour along with 2 tablespoons of cold water. Stir and form a paste.
11) Put in the corn flour paste into the gravy and stir constantly. Cook for about 5 to 6 minutes till the gravy has significantly thickened and is smooth.
12) Season the gravy with some fresh ground black pepper. The yeast extract and gravy granules should provide enough salt but you can add more if you like.
13) Cut sausages into portions and plate them up. Pour some of the onion gravy over each plate. Serve hot.