Toad-in-the-hole

Surprise the family with this traditionally English sausage dish.
 

Recipe from: 6/5/2002 12:00:00 AM
Preparation time: 20 mins
Cooking time: 40 mins
 
 

Ingredients

 
  • 750
    ml
    plain or self-raising flour
  • Good pinch of salt
  • 3
    eggs
  • 750
    ml
    milk
  • 12
    pork sausages
  • Gravy and peas, to serve
Servings: Change Serving
 
 

Method

 
Preheat oven to 220 C.
Sift flour and salt into a bowl, and make a well in the centre.
Lightly beat eggs and pour into the well.
Gradually draw in the flour, mixing with a spoon, and then gradually add milk, stirring all the while to ensure a smooth, lump-free mixture.
Once all the ingredients have been incorporated, beat vigorously until the mixture becomes noticeably lighter and bubbly, with the consistency of single cream.
Cover and put to one side.
Prick sausages to prevent them from bursting, then fry them all over in a frying pan for 5 minutes, or until the fat has run. Don't let them brown as they are being cooked again.
Use some of the fat to grease a large baking or roasting tin, then put this in the preheated oven.
(Alternatively, cook the sausages in the oven in the roasting tin for 5 minutes and then drain away some of the fat).
Put the sausages in the hot roasting tin and pour over the batter.
Return it to the oven and bake for 35 to 40 minutes without opening the oven door; the batter should be golden brown and well risen.
Serve immediately with gravy and peas.
 

Read more on: bake  |  pork  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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