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| Toad-in-the-Hole |
| ingredients: |
1/2
pound (250g) pork link sausages
3 ounces (90g or 3/4 cup) flour
10 fluid ounces (300ml or One
and a quarter cups) milk
Two large eggs
4 ounces (125g or one stick or
half cup) grated strong Cheddar
cheese
2 tablespoons chopped parsley
Pinch of salt and freshly ground
pepper, to taste
Cooking oil |
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| method: |
Preheat oven to 220C (425F
or Gas Mark 7).
Using a 9-inch ovenproof skillet
(or a deep-dish pie pan), heat
the cooking oil. Add the sausages,
rolling them in the oil and
brown on all sides in oven (for
about 20 minutes) or on top
of stove, turning every 5 minutes.
Sift flour and a pinch of salt
into a mixing bowl and stir
in the grated cheese. In a smaller
bowl, beat milk, eggs, and parsley,
and season generously with salt
and pepper. Stir a small amount
of milk mixture into the flour
to make a smooth, very heavy
batter and let stand 5 minutes
before stirring in remaining
milk mixture.
There are different ways of
arranging the sausages in the
deep-dish pie pan. Some people
cut up the sausages and arrange
them at random. Others arrange
the sausages like spokes of
a wheel evenly spaced in pan.
Whatever method is used, pour
the batter over them. Lower
oven heat to 200C (400 degrees
or Gas Mark 6) and bake until
batter is puffed and browned
(about 30 minutes).
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| Toad-in-the-Hole
used to be a very popular dish but seems
to have fallen out of favour in recent
years. Which is a shame, as it is a
really tasty and substantial meal using
link sausages and eggs. |
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