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| Toad in the Hole |
| ingredients: |
4
ounces Plain white flour
2 Small eggs
1/2 teaspoon Salt
10 fluid ounces Milk
4 (100% pork) sausages |
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| method: |
Essentially, this dish is Yorkshire
pudding with sausages in it.
Preheat the oven to 450F. Saute
the sausages briefly in a pan
to draw off excess fat. Reserve
this. Cut the sausages into
chunks.
Put the fat in a small roasting
pan (a metal 9X9 cake pan is
perfect): add a little oil,
if necessary, to bring the amount
of fat up to about 4 tablespoons.
Heat the fat, either in a hot
oven or on the stove, until
smoking hot. Meanwhile, prepare
the batter mixture. When the
pan and fat are *very* hot,
pour in the batter mixture,
scatter the sausage chunks onto
it, and put the whole business
into the hot oven. Bake for
about 5-10 minutes at 450F,
then reduce to 400F and bake
until the Yorkshire pudding
around the sausages has puffed
up nicely and is a deep golden
brown. This may take as long
as 30 minutes or as little as
20: keep an eye on it. Serve
immediately when done. Warning:
the pudding will deflate if
kept waiting.
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| Variants
on this dish can be made with chunks
of leftover roast beef, or almost any
kind of meat, just so that you alter
the cooking time to take into account
whether the meat being used has already
been cooked adequately when it goes
into the pudding. |
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