Entree: United Kingdom – England - Midlands – Toad in the Hole (Sausages baked in a light, puffed Yorkshire-pudding-style batter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 8 pork sausages, approx. 2.5 oz (70 g) each
- 2 tbsp (30 ml) vegetable oil or beef dripping
- 1 cup (125 g) plain all-purpose flour
- 1/2 tsp (2.5 g) salt
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) English mustard or 1 tsp (5 g) dry mustard powder (optional)
- For onion gravy (optional): 1 tbsp (15 ml) butter, 1 onion thinly sliced, 1 tbsp (8 g) all-purpose flour, 1 cup (240 ml) beef or vegetable stock, salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Put the oil or beef dripping into a 9x13-inch (23x33 cm) roasting pan and place in the oven until the fat is smoking hot, about 8–10 minutes.
2. While the fat heats, lightly whisk together the flour, salt, eggs, milk, pepper, and mustard (if using) until smooth to make the batter; let rest while sausages brown.
3. Brown the sausages in a skillet over medium heat for 5–7 minutes until lightly colored (they will finish cooking in the oven). Remove from heat.
4. Carefully remove the hot pan from the oven and quickly arrange the browned sausages in the hot fat. Immediately pour the rested batter evenly over the sausages and return the pan to the oven.
5. Bake for 25–35 minutes without opening the oven door, until the batter has risen and is deep golden brown and set in the center.
6. Optional onion gravy: while the pudding bakes, melt butter in a pan, soften sliced onion until translucent, stir in 1 tbsp flour and cook 1 minute, then whisk in stock and simmer until thickened; season to taste.
7. Serve the Toad in the Hole hot, cut into portions, with onion gravy spooned over and seasonal vegetables on the side.