Sausages in dough with red onion gravy
4 servings
60 minutes
Sausages in pastry with red onion gravy is a dish of British cuisine that combines comfort and rich flavors. The roots of this recipe trace back to the traditional 'Toad in the Hole,' where the batter is baked around a meat filling. In this version, the delicate pastry is infused with rosemary aroma, while parsnip adds a light sweetness. The main highlight is the red onion gravy with thyme and balsamic vinegar, giving the dish a deep caramel hue. It perfectly balances the juiciness of the sausages and the lightness of the baked pastry. This dish is great for a family dinner or a cozy evening when you crave something simple yet impressive. Served hot with aromatic gravy and fresh herbs, it creates an unforgettable gastronomic delight.
1
Beat the eggs with salt, then continue beating and add 115 g of flour, add milk and let the dough rest for half an hour.
- Chicken egg: 3 pieces
- Salt: to taste
- Wheat flour: 1 tablespoon
- Skimmed milk: 285 ml
2
Slice 1 red onion into half rings.
- Red onion: 3 heads
3
Place the parsnip tubers in a pot of cold water and bring it to a boil, then drain them in a colander and let cool.
- Parsnip root: 4 pieces
4
Slightly fry the sausages in a pan.
- Sausages (wieners): 8 pieces
5
Preheat the oven to 200 °C, pour 1 tablespoon of oil into each mold and place them in the oven to heat the oil.
- Sunflower oil: to taste
6
Once the oil starts to smoke, place the sausages, parsnips, and onion rings in molds (or in one large mold) and pour the batter on top to fill the molds 2/3 full.
- Sausages (wieners): 8 pieces
- Parsnip root: 4 pieces
- Red onion: 3 heads
- Skimmed milk: 285 ml
7
Garnish with rosemary and place in the oven for 20 minutes (30 for a larger dish). Do not open the oven door while cooking, as cold air may prevent the dough from rising.
- Fresh rosemary: 4 sprigs
8
Chop 2 heads of red onion.
- Red onion: 3 heads
9
To prepare the sauce, you need to heat a small deep pan, pour in sunflower oil, and add chopped onion.
- Sunflower oil: to taste
- Red onion: 3 heads
10
Cook on very low heat until the onion is soft and golden.
11
Add thyme leaves and vinegar, then sprinkle in 1 tablespoon of flour.
- Fresh thyme: 1 sprig
- Balsamic vinegar: 1 tablespoon
- Wheat flour: 1 tablespoon
12
Mix until homogeneous, then pour in the broth and stir for another 10 minutes.
- Vegetable broth: 250 ml
13
Season the sauce with salt and pepper and serve with sausages in dough.
- Salt: to taste
- Ground black pepper: to taste
