Toad In The Hole
We have tried many variations on this formula and one of the better ones is this one which I found on the Serious Eats blog. the batter is enough for a 9 x 9 or 22cm square tin. The dish also relied on the quality of the sausages as they are the bulk of the dish. Great with mashed potato and lots of gravy.
Ingredients
For the batter:
1 cup flour
1 cup milk
2 eggs
Pinch of salt
1 tablespoon vegetable oil
400 grams cumberland sausage
For the gravy:
1 tablespoon butter
1 medium onion, chopped
1 1/2 tablespoons flour
1 cup beef stock
Worcestershiresauce to taste
Salt and pepper
Method
For the batter:
Preheat oven to 220°C.
While oven is heating prepared batter. Whisk together the flour, eggs, milk and salt until smooth. Let stand for about 10 minutes or so.
Cut the sausages into individual links and brown without cooking in the oil over a medium-high heat. If need be pierce the sausages to stop then splitting.
Dump the sausages and the fat into the preheated dish and top with the batter. Put into oven. Bake for 40 minutes, checking the colour in the last 10 minutes so that it does not burn.
For the gravy:
Heat butter over medium heat in a medium saucepan. Add onion and saute until golden and almost lightly browned, about 10 minutes.
Add flour. Stir in, cooking the flour and distributing well for about a minute.
Whisk in the beef stock and let come to a simmer and slowly thicken. Simmer for a few minutes to get rid of the floury taste. Add a few dashes of the Worchetershire sauce, salt and pepper to taste.
Serve the onion gravy alongside the the toad in the hole.
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