The traditional Toad in the Hole pie, but with an adapted recipe to make it Paleoproof
Prep Time 5mins
Cook Time 40mins
Total Time 45mins
8pork sausages of good quality or chipolata sausages
1red chili very thinly sliced and deseeded
For the onion gravy:
2onionssliced in thin rings
1glove of garlic thinly sliced
100mlthick balsamic vinegar
few drops of tobasco
Preheat oven at 200°C. Pour the oliveoil in a shallow baking tray and cover the bottom of this tray with a film of oil. Put the sausages in the tray and cook for ten minutes in the oven.
Meanwhile whisk the eggs with the mustardpowder, salt and pepper and add some coconutmilk.
Get the baking dish out of the oven and gently pour the eggmix next to the sausauges. Then carefully drop the peas and chilislices in the egg mix. Put back in the oven and let it cook tillthe eggmix is firm. After 15 minutes check every five minutes if the sausagecake is set.
When the 'toad in the hole' is cooking make the Onion gravy. Melt the coconutoil in a frying pan. Toss in the onionrings and garlic, add salt and pepper to taste and glaze in medium heat for about 10 minutes. Pour in the balsamic vinegar and let it simmer for a few minutes. Stir and add chickenstock now and let the it reduce until you got a nice and thick gravy. Finish off by adding salt, pepper and tobasco to taste.
Get baking dish from the oven and serve with the onion gravy and some boiled vegetables on the side.