Friday, April 29, 2011

Toad In The Hole

   In honor of today's Royal wedding I am posting a British classic, Toad in the Hole.  It was originally invented to be made with leftover scraps and pieces of meat but the more contemporary version is made with sausage.  The sausages are browned then baked in a light, fluffy Yorkshire Pudding batter.  I have been making this Yorkshire Pudding recipe with a standing rib roast every Christmas for as long as I can remember, it's almost foolproof if you follow the directions.  I have made this in my 12 inch regular oven and found the pudding browned a little too much on top.  In the 12 inch deep it baked perfectly.  If you make it in a shallow oven just keep a close watch on the temperature.  Preheating the oven is a must and don't raise the lid for at least 15 minutes after you pour in the batter, you need a hot oven for it to rise and puff.  You could make this with any kind of sausage you like, breakfast, Italian or even Bratwurst.  From Great British Cooking: A Well Kept Secret by Jane Garmey.  Best wishes to the happy couple on their special day and may they enjoy a long and happy life together!

Toad in the Hole
6 good quality sausages
2 Tblsp. olive or vegetable oil

3/4 cup flour
1/2 tsp. salt
3/4 cup whole milk
1 Tblsp. water
2 eggs

     Sift the flour and salt into a mixing bowl.  Make a well in the center and add the milk and the water gradually, beating with a wooden spoon or wire whisk.
     In a seperate bowl, beat the eggs until fluffy.  Add them to the flour mixture.  Beat until bubbles rise to the surface.  Pour the batter into a pitcher and refrigerate it for 1/2 hour. 
     Heat coals, you will be needing enough to cover the bottom and top of your oven completely, maybe 30 or more.
     Brown sausages in oil over a full spread of coals.  When browned on one side, turn them over, put the lid on the oven and completely cover it with coals.  Your goal is to heat the oven to around 450 degrees.
      After 5-10 minutes spread bottom coals in a ring around the bottom.  Rebeat the batter and pour it evenly over sausages in hot oven.  Replace lid.
     After 15 minutes (no peeking) rotate oven and remove enough coals to maintain a 350 degree temperature.  Bake for 20 -25 minutes more or until batter is puffed, golden and cooked all the way through in the middle.

Brown sausages in oil over high heat

Turn over sausages when browned on one side, replace lid and pile on coals

Pour Yorkshire Pudding batter over sausages in hot oven

Bake at 450 degrees for 10-15 minutes then reduce heat to 350 degrees and bake for another 20 minutes

Pudding light and crisp, sausages browned and juicy

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