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toad in the hole

(4 Posts)
Titania Sun 26-Jun-05 12:44:32

ive never made it before. i take it you cook the sausages before you put them in the batter? sorry. i know im thick

Tabs Sun 26-Jun-05 13:08:09

Yes - there are 2 rules for toad in the hole.

1. Cook the sausages first.
2. Invite me round to help eat it .

Titania Sun 26-Jun-05 13:24:50

lol ok!! thanks

csa Wed 29-Jun-05 16:37:41

titania, if you are still looking for a recipe, nigel slater does a great one :

Sausage Toad with Browned Onion and Madeira Gravy
Serves 4

2 eggs
1 cup all-purpose flour
2/3 cup milk mixed with 2/3 cup cold water
1 level tablespoon grain mustard
6 fat, herby pork sausages
4 ounces (100g) thinly sliced prosciutto, pancetta, serrano ham or even thin streaky bacon
3 tbsp. drippings or lard

Mix the eggs, flour, milk, mustard and some salt and pepper together with a whisk, beating out any little lumps of flour as you go. The consistency should be about that of heavy cream, but no thinner. Leave to rest for fifteen minutes.

Cut the skin from each sausage and peel off. Wrap each skinned sausage in prosciutto or whatever you are using. Put the dripping or lard in a baking pan - I use a 11 x 8 inch roasting pan - and place in an oven preheated to 425ºF until it is smoking. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in it. Bake for twenty-five to thirty minutes, till puffed and golden. Serve with Browned Onion and Madeira Gravy.

Browned Onion and Madeira Gravy

a very thick slice of butter
2 large onions, peeled and thinly sliced
flour, no more than a level tablespoon
1/3 cup Madeira, Marsala or red wine
1¼ cups stock
Worcestershire sauce

Melt the butter in a heavy based pan, add the onions and cook over a low heat till golden and soft. Now continue cooking, covered with a lid, until the onions are truly brown and soft enough to crush between your fingers.

Stir in a level heaped tablespoon of flour and cook for a few minutes until it has lightly browned, then pour in the liquids. Season with salt and pepper and Worcestershire sauce and bring to a boil. Turn down the heat so that the gravy bubbles gently and leave for about fifteen minutes, stirring from time to time.

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