To say I'm doing sausage and mash but serve...

[maddiemookins16mum]

this monster (I was encouraged by another thread MN, PLEASE don't delete me, it's the best I've ever made, it's not really a TAAT).

We have steamed carrots and cabbage and boiled spuds to go with it. Plus, instamatic gravy (as called in this house, sorry).

Thanks bike. I'll add them to my shopping list.

You lost me at boiled spuds I'm afraid. Double-carbing? really OP And steamed carrots. Gross. Peas and onion gravy only.

Are you going to frame it and put it on FB? My PFB.... aahh

You lost me at boiled spuds I'm afraid. Double-carbing? really OP

Nothing wrong with a nice bit of double carbing. Boiled spuds are dull though (unless they're lovely new potatoes in their skins with salty butter).

YANBU! That looks like a fine piece of cooking.

You are justly proud ! That's on my menu for next week now, haven't had it for years

Judging by the amount of sausage, I'd say that's a boy baby [grins]

Fuck me I'm craving Toad in the Hole now. Its a pity I'm so shite at yorkshire pudding!

I've just gone and polished off the left over sausages from our toad in the hole .
No double carbs here though, just plenty if broccoli & gravy

That's one of the saddest things I've ever read

Totally agree, Fingerprints

I pity you Waxon

Ha ha - If you see the slab of TitH that gets put on the plate honestly there is no room for anything else. I use a tine doube the size of OPs and we eat it all! Still two sausages each but much more hole. DH, DS2 and I have peas and gravy and usually another veg. DS1 doesn't like gravy (!!!!) so he has beans so it's sort of like a cooked breakfast - sausage, crispy omellete and beans :o

Oh and we are Scottish so double/triple carb plenty - pie on a roll. Macaroni cheese with chips and garlic bread, pizza with wedges etc etc etc :o

I think I've just changed my mind about tonight's sausage and mash supper.

Yes YABU unless you also serve mash alongside it.

That looks so good. But tell me, is toad in the hole a Yorkshire pudding with sausages embedded in it or is there a filling that holds the sausages? I've looked at the recipe but as I've never made a Yorkshire pudding I'm none the wiser.

I'd be disappointed. I love sausage & mash, toad in the hole not so much.

What's your address? I'm on the next plane.
You can finish the boiled spuds, but please plate up everything else for me.
Why oh why do I live somewhere without pork sausages?? Chicken or beef sausages just don't cut it

@SisyphusHadItEasy what is Canadian toad in the hole?

Flag is. I cook my sausages for a wee while in the big tray and this also greases the tin. I then pour the Yorkshire pudding mixture into the hot tin and it works is way round the sausages and grows up around them.

FLAVIA!!! that was meant to be.... :o

Yorkshire pudding = equal proportions of egg, flower and milk. I crack my eggs and check the volume on the big so I then know the exact amount of flower and milk I need since eggs can be inconsistent.

Thanks WaxOnFeckOff

Am I the only one who can see a face peering over the TITH, between the two pans? A bit like "Killroy woz 'ere"?

That's impressively exact, Waxon.

I just use 70g flour (plain, obviously), 100ml milk and 2 eggs (medium or large - doesn't seem to make much difference) with a bit of S & P for an ordinary size "toad" (the same amount makes 12 small yorkshires, for comparison) and just double it up for a giant one. Fluffs and crisps luvverley!

Sometimes I add a bit of cold water if the mix seems a little thick (eggs - can't trust 'em!) - I might try your way just out of interest (and in my search for the perfect yorkshire pudding mixture - the Shangri-La of the kitchen )

And come Hell or high water, I would find a way to get mash on there somewhere.

(However, now that I know that you are from The Land The Macaroni Pie, I know you aren't carbohydrate aversive. I forgive you. )

Yorkshire pudding = equal proportions of egg, flower and milk

Well, that's where I've been going wrong. I never thought to put flowers in the recipe.......! Just kidding, thanks for sharing your advice

As Noel Fielding will confirm, the chrysanthemums are the best bit!

If you like toad in the hole, then these two recipes work a treat

www.bbcgoodfood.com/recipes/mini-toad-holes

www.bbcgoodfood.com/recipes/1464/tiny-toads

Quite tempted to experiment by making a circular one using a single Cumberland coiled sausage...would look pretty!
Anyone tried it?

My tip is to add a pinch or two of dried mustard to the batter.
And, agree with PPs about really nice onion gravy.

Tango, Oh yes, see what you mean.