Venison Sausage ‘Toad in the Hole’ with Pineapple-Braised Red Cabbage and Proper Onion Gravy

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

DEREK FOX’S BUTCHERS’, LOCATED IN THE PICTURESQUE MARKET PLACE AT MALTON, MAKES GREAT VENISON SAUSAGES LIKE THE KIND WE USE AT THE PUB. WE MAKE OUR TOAD-IN-THE-HOLE IN CAST IRON BLINI PANS; A COUPLE OF DECENT, THICK SAUSAGES IN EACH, WITH YORKSHIRE PUDDING BATTER POURED OVER, COOKED IN A HOT OVEN UNTIL THEY ARE CRISP AND GOLDEN. THEY ARE THEN SERVED WITH A JUG OF RED WINE-ENHANCED ONION GRAVY AND A DELICIOUS PILE OF BRAISED RED CABBAGE WITH JEWELS OF GOLDEN PINEAPPLE FOLDED THROUGH IT.

Ingredients

    Method