Grilled Toad in the Hole with Onion Gravy on the Arteflame

Introduction

Toad in the Hole is a classic British dish made with sausages baked in a fluffy, golden batter, similar to Yorkshire pudding. This version gives the dish a grilled twist, where the sausages are grilled on the Arteflame before being baked in the batter, adding a smoky flavor to the traditional comfort food.

Ingredients

For the Batter:

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup whole milk
• 1 tsp salt
• 1 tsp mustard powder (optional)

For the Sausages:

• 6 pork sausages (traditional British bangers or any thick sausage)
• 1 tbsp olive oil

For the Onion Gravy (Optional):

• 2 onions, thinly sliced
• 2 tbsp butter
• 1 tbsp flour
• 1 ½ cups beef stock
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Instructions

Step 1: Prepare the Batter

In a mixing bowl, whisk together the flour, eggs, milk, salt, and mustard powder (if using) until smooth. Set the batter aside to rest for at least 20 minutes. Resting the batter allows it to rise and puff up nicely when baked.

Step 2: Fire up the Arteflame Grill

Light the Arteflame grill using vegetable oil-soaked napkins and stacked firewood. Let the grill heat up for about 20 minutes. The center grate will give the sausages a nice char, while the outer flat top is perfect for preparing the gravy.

Step 3: Grill the Sausages

Brush the sausages with olive oil and place them on the hot center grate of the grill. Grill for about 7-10 minutes, turning occasionally until they are browned on all sides but not fully cooked. Remove and set aside.

Step 4: Bake the Toad in the Hole

Preheat your oven to 400°F (or use the grill-safe baking option on the Arteflame). Pour a little oil into a cast-iron skillet or baking dish and place it in the oven (or on the outer flat top of the grill) for 5 minutes to get the oil hot.

Once the oil is hot, remove the skillet from the heat and carefully pour the batter into the dish. Arrange the grilled sausages in the batter and return the skillet to the oven or grill. Bake for 25-30 minutes until the batter is golden, puffed up, and cooked through.

Step 5: Make the Onion Gravy (Optional)

While the Toad in the Hole bakes, melt butter on the outer flat top of the grill and sauté the sliced onions until golden and caramelized, about 10 minutes. Sprinkle the flour over the onions and stir to create a roux. Gradually whisk in the beef stock and Worcestershire sauce, stirring until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

Step 6: Serve

Once the Toad in the Hole is golden and puffed up, remove it from the oven or grill. Let it cool slightly before slicing. Serve with the onion gravy drizzled over the top for a comforting, hearty meal.

Tips

• Rest the batter: Allowing the batter to rest before baking helps it rise and creates a light, fluffy texture.
• Crisp the sausages: Grilling the sausages before baking them in the batter adds a smoky flavor and a nice char.

Variations

1. Vegetarian Toad in the Hole: Use vegetarian sausages and vegetable stock for a meat-free option.
2. Cheesy Toad in the Hole: Add grated cheddar cheese to the batter for a rich, cheesy twist.
3. Spicy Toad in the Hole: Use spicy sausages and add chili flakes to the batter for a kick of heat.
4. Herbed Toad in the Hole: Add fresh rosemary or thyme to the batter for an aromatic flavor.
5. Mini Toad in the Hole: Make individual portions using muffin tins for a fun, bite-sized version.

Best Pairings

• Mashed potatoes: A perfect side dish to soak up the onion gravy.
• Steamed greens: Serve with steamed green beans or peas for a balanced meal.
• English ale: A cold ale complements the hearty flavors of the dish.

Conclusion

This Grilled Toad in the Hole adds a smoky flavor to the classic British dish, with golden sausages nestled in a light, fluffy batter. Paired with onion gravy, this dish is a comforting and hearty meal perfect for family dinners.