Homemade toad in the hole with onion gravy.
Makes for 2-3
1 packet of Aunt bessies pudding mix
For the sausages:-
250g Steak mince
1 bread slice for breadcrumbs
1 teaspoon rosemary or a fresh sprig
1 sweet potato – grated
Wholegrain mustard or just seaoning (salt & pepper)
For the onion gravy:-
2 red onions – sliced thinly
75ml-100ml balsamic vinegar
1 x beef stock cube
1 tablespoon plain flour
Put mince, breadcrumbs, rosemary, sweet potato, mustard or seasoning into a food processor and blitz together, add a splash of water near the end to make sure mixture is moist.
Make mixture into desired shape and rub with little olive oil then place into oiled roasting pan.
Cook at 220 deg on Multilevel for 20 mins.
Meanwhile, mix up the batter mixture by adding water, set to side and pour into roasting pan around sausages after 20 mins, then put back into oven for a further 20 mins.
Put onion into oiled fry pan and fry on medium to high heat for 5 mins, then add in balsamic vinegar, flour and crumble in beef stock cube and mix, then add in the water and continue to cook for about 15 mins or until onion is soft and sauce has thickened slightly.
Then serve together once ready.
O.K. I did cheat with the batter, you could make your own.