Our Red Onion and Tarset Valley Marmalade sausages are perfect for this dish. The hint of sweet marmalade and the red onion in the sausage and in the Yorkshire pudding itself work perfectly together alongside the woody flavour from the thyme.
- 6 Red Onion and Tarset Valley Marmalade sausages
- 1 small red onion, finely sliced
- 100g plain flour
- 1 medium egg, whisked
- 300ml of milk
- 3 sprigs of thyme
- Start by pre-heating the oven to 200C, and greasing your baking tray.
- Add the sausages to the tray and place in oven to brown them off slightly and to heat the oil – for about five minutes.
- Meanwhile, make the batter by beating your egg in a jug then adding the flour a little at the time and beating until there are no lumps. Add the salt followed by the milk, again a little at a time, to avoid it becoming to running. The consistency should be like cream.
- Take the tray out the oven, sprinkle some of the red onion around the dish, pour over the batter, and the rest of the red onion and add the thyme.
- Place in the oven and cook for around 20 minutes, until the batter is golden brown and crispy on the outside.
- Serve with gravy, mash and veg.
Tags: recipe, toad in the hole, red onion and marmalade, Tarset Valley