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Ingredients

2 small pears, unpeeled, cored, cut into wedges
6 eschalots, halved
1/4 cup extra virgin olive oil
8 thick pork sausages
3/4 cup plain flour
1/2 teaspoon sea salt flakes
2 eggs, lightly beaten
1 1/4 cups milk
1 tablespoon fresh rosemary leaves, chopped
8 fresh sage leaves
1/2 cup gravy, to serve

Method

Step 1 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place pear and eschalot on prepared tray. Drizzle with 1 tablespoon oil. Bake on bottom shelf of oven for 25 minutes or until tender.
Step 2 Meanwhile, pour remaining oil into a 5cm-deep, 25cm x 35cm (base) baking dish. Place dish on top shelf of oven after pear mixture has been cooking for 5 minutes. Heat for 5 minutes or until oil is hot. Using tongs, carefully add sausages to hot oil. Bake for 15 minutes, turning once, until sausages are browned all over.
Step 3 Sift flour and salt into a bowl. Make a well in the centre. Whisk egg, milk and rosemary together in a jug. Add to flour mixture. Whisk until batter is smooth.
Step 4 Remove baking tray and dish from oven. Carefully add onion mixture to sausages in dish, then pour over batter. Scatter with sage. Bake for a further 30 to 35 minutes or until golden and puffed. Serve with gravy.

Caramelised pear and onion toad in the hole

How to make Caramelised pear and onion toad in the hole

Ingredients

Method