A little while back, Jon asked me to make Toad in the Hole. He had seen a video by Delia Smith on how to make Toad in the Hole for One.
I was thinking, "why the heck do you need a video to make Toad in a Hole??". But I watched the video and realized that he and I were thinking of two very different things!
If you're from the United States, when you hear "Toad in a Hole", you probably think of a piece toast with an egg fried in the cut-out center of it.
At least that's what I was thinking!
But the dish Jon was requesting is Sausages baked in Yorkshire Pudding.
He continued to mention it every once in a while, and I put it on the list of Things to Make that rattles around in my head.
A couple weeks ago he suggested we head over to Pipers Pub for dinner. It's a very cool Scottish Pub around the corner from our house that we like to frequent.
We have lots of favorites there, but this time Jon noticed Toad in the Hole on the menu.
Toad in the Hole - Four bangers in Yorkshire pudding baked golden brown and covered in our Jameson onion gravy.
He ordered it. (I got Shepherd's Pie... YUM!)
He enjoyed his Toad in the Hole, but I decided that I wanted to make it at home sooner rather than later.
So last week, doing a little research, I discovered that I was not alone in thinking Toad in the Hole was toast with an egg.
I was just about to get started on the version that Jon wanted, I thought I'd quickly whip up the American version. I think I used to call it Eggs in a Nest... but it has many names!
WOW! YUM!! It had been YEARS since I had one of these. It was buttery and delicious!!!!
Ok... that was what I originally thought he wanted me to make.
But this is what he actually wanted me to make!
Toad in the Hole
1 1/2 C milk
4 large eggs
2 C flour
3/4 tsp salt
1 tsp savory
1 pound sausages
a bit of olive oil
Preheat oven to 450F
Whisk together the milk, eggs and salt until big bubbles appear. Let it rest for 15 - 20 minutes.
Fry sausages in a bit of olive oil (unless they are pretty oily on their own).
When the sausages are almost cooked, whisk the flour and savory into the egg/milk mixture. Do no whisk again.
When the sausages are cooked, remove them to a plate and pour the oil into a casserole dish. Just enough to coat the bottom. Put the casserole dish into the preheated oven. Heat the oil in the oven for about 10 minutes or until very hot.
Take the casserole dish out of the oven and pour the batter into it. Arrange sausages in batter and bake for 20 - 30 minutes, until golden.
Cover with onion gravy and enjoy!
1 small onion, diced
Sorry it's a little vague. I don't usually measure for gravy.
Saute onions with savory in butter until nicely browned. Sprinkle with a few tablespoons of flour. Cook 5 or 10 minutes, until flour is well browned. Add about 1 1/2 cups of beef broth and whisk. Slowly add more broth until you reach your desired gravy consistency.
Ok.... so first... preheat the oven to 450F.
Then time to start browning the sausages.
These are just Bob Evans Breakfast Sausages.
While those are browning, whisk up the eggs, milk and salt.
I used and electric whisk to make it really bubbly.
Set that aside, while the sausages continue to brown.
When they're almost done, add the flour and savory to the egg/milk mixture.
Whisk it together and set that aside. Do not whisk or stir it again.
When the sausages are all browned, set them aside.
Then pour some of the oil/fat from the sausage skillet into a casserole dish.
Just enough to coat the bottom.
Put that into the 450F oven for 5 or 10 minutes, or until oil is VERY hot.
Remove the casserole dish from the oven and pour the batter into it.
Then arrange the browned sausages in the batter.
And bake for 20 - 30 minutes, until golden brown.
Mmmm.... sausages in eggy dough.
Cover with Onion Gravy and serve with Roasted Carrots & Parsnips.
This was WICKED good! We both really enjoyed it.
I think the next time I make it, I'd do them in 2 cup ramekins. I could put one sausage, cut in half to fit, in each one. They'd be great individual servings!
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