Christmas Pigs in Blankets Toad in the Hole with Onion Gravy

Give everyone’s favourite Christmas trimming the starring role with this pigs in blankets toad in the hole. Our Large Christmas Pigs in Blankets bake in a golden, sage-scented Yorkshire pudding, made with local free-range eggs and Christmas Goose Fat. Serve with rich red onion and thyme gravy for a generous festive family supper- comforting, full of flavour and a delicious change from another roast dinner.

Prep: 15 mins | Cook: 50 mins

Medium

Serves 4

Ingredients

12 Large Christmas Pigs in Blankets, uncooked and fully defrosted if frozen
150g plain flour
3 medium Local Free Range Eggs
200ml whole milk
3 tbsp Christmas Goose Fat, divided
½ tsp Sage, dried
½ tsp Thyme, dried
¼ tsp Coarse Ground Pepper, plus extra to taste
¼ tsp fine salt
2 medium red onions, thinly sliced
300ml Onion Gravy (gluten free)
100ml Beef Stock (gluten free)
300g frozen peas, to serve, optional

Method

Heat the oven to 220°C (200°C fan). Put the flour in a mixing bowl and make a well in the centre. Add the eggs and gradually whisk in the milk until smooth. Stir in the dried sage, salt and pepper. Leave the batter to rest while the pigs in blankets start cooking.
Place 2 tbsp Christmas Goose Fat and the pigs in blankets in a sturdy metal roasting tin approximately 30 × 25cm, with sides at least 5cm deep. Space the sausages apart and roast for 15 minutes, turning once, until the bacon starts to colour.
Carefully remove the tin from the oven. If there is a deep pool of rendered fat, spoon off the surplus, leaving approximately 2 tbsp in the tin. Give the batter a quick whisk, then immediately pour it around the pigs in blankets while the fat is still sizzling. Return the tin to the oven straight away.
Bake for 30–35 minutes until the Yorkshire pudding is well risen, deeply golden and cooked through in the centre. Keep the oven door closed for at least the first 25 minutes to help the batter rise.
Meanwhile, heat the remaining 1 tbsp Christmas Goose Fat in a saucepan over a medium-low heat. Add the sliced red onions and cook for 15–20 minutes, stirring occasionally, until softened and golden. Stir in the dried thyme and cook for another minute.
Pour the Beef Stock into the onions, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, then stir in the Onion Gravy. Heat gently for 5 minutes until piping hot. Taste before adding any extra seasoning, as the gravy and bacon already contain salt.
Cook the peas, if using, according to the packet instructions and drain. Before serving, check the centre of the thickest sausage with a clean food thermometer: it should reach 75°C for at least 30 seconds. Continue cooking if necessary.
Cut the toad in the hole into four generous portions and serve immediately with the peas. Spoon the onion gravy alongside, or pour it over at the table so the Yorkshire pudding keeps its crisp edges.