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Toad in the hole October 12, 2009

Posted by butterandbacon in Uncategorized.
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Seriously seriously good stuff here. Sausages embedded in a crispy, risen yorkshire pudding. I’ve heard toad in the hole spoken about, and tried it once when I was much younger.
Apparently it’s really good served with roast onion gravy, but I haven’t tried it that way. I’m sure it would be awesome to use lumps of cheese (like feta [added after the batter], haloumi, or paneer [both grilled]) or even tofu instead of the sausages.

Ingredients:
1 C self-raising flour
2 extra large eggs
some milk (about 1.5C, but don’t bother measuring)
6 pork sausages
3 T butter (be generous!)
chopped chives, sage, and/or herbs of your choice
salt and pepper to taste

Preheat the oven to 200C. Drop the butter into a roasting or baking dish. Put the dish into the oven (it doesn’t matter if it isn’t completely preheated yet) and allow the butter to melt and start to sizzle. Put the sausages into the pan, and grill for 10 – 20 min turning once.
In the mean time, beat the eggs, and add the flour slowly, until it forms a paste. It should just be a really thick batter consistency, not dough. If it looks like it might start going doughy, stop with the flour, or add another egg. A recipe like this should really involve weighing the flour to get consistent results, but I really prefer cooking by method. And besides, who actually owns a kitchen scale?
Once the flour and eggs are well mixed, pour the milk in slowly, whisking well. You’re looking for a runny crêpe batter consistency, like thick cream.
The pork sausages should now be looking brown and yummy. Open the oven, and pour the batter into the baking dish. Turn the oven down to 180C.
Keep an eye on the food. The batter should rise up and turn golden. Stick a knife in the middle to test for doneness. Serve with gravy apparently. Plain is good too! Serves 3.

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