Eat * Cook

Toad In The Hole

I always have a little laugh when I tell my friends I am making toad in the hole for dinner. Their expressions are priceless, a mixture of confusion and horror! Well ladies and gents, the real deal about toad in the hole is that it does not include amphibians, rather, a couple of yummy sausages enveloped in a golden batter. I simply love making this meal because it is easy and always hits the spot.

Ingredients:

8 large sausages (good quality)
1 tablespoon of olive oil
100g flour
1/4 teaspoon salt
2 eggs, beaten
300ml milk
1 teaspoon dried herbs (I always use rosemary and thyme)
Freshly ground black pepper

1. Preheat oven to 220C. Put the sausages in a shallow ovenproof dish or baking tin with the oil and bake for 5 to 10 minutes, turning the sausages occasionally to brown on all sides.
2. Meanwhile, make the batter. Sift the flour and salt into mixing bowl. Make a well in the center and put in the beaten eggs and half the milk. Mix the flour into the eggs and milk, gradually drawing flour in from both sides. Stir in remaining milk and beat vigorously with a whisk to make the batter smooth. Stir in the dried herbs and pepper.
3. Pour batter into the dish with the sausages and continue to bake in the hot oven for a further 40 to 45 minutes or until the batter has risen and is brown and crisp. Serve immediately with baked beans.