Homemade Toad-In-The- Hole

[DTCwordfan]

4 great Cornish black pepper sausages here along with local st Ewe eggs and thinking to make a Toad-in-the-Hole from scratch, homemade batter and all that - not hard to do.

Interested to hear your variations on a theme though - be it rosemary in the batter, other herbs perhaps chillis, or whatever you think would enhance it to a higher level?

[jourdain2]

Whatever you do with your batter, leave it in the 'fridge for at least 4 hours before cooking (I make mine the evening before).

For 2 people :-

4 oz pl. flour; 4 eggs; flat dessertspoonful wholegrain mustard; 1/2 pt. milk; salt & pepper.

Sieve flour into bowl, make well, add eggs  mustard, whisk until reasonably smooth; add milk salt & pepper gradually and whisk to smooth batter.  Then fridge as said.

Oven at 220C; 1 1/2 to 2 oz dripping. Heat in oven until very hot (handle with care & be quick).

Fry sausages until browned on each side, pop into hot roasting-pan & stick back in oven for a clouple of mins..  Remove batter from fridge, whisk again & quickly remove roasting-pan and pour batter over.  Cook for 30 mins. THEN briefly open the oven door (lets out steam)& cook for another 10 mins.  Then remove from oven and let it rest for a couople of mins., no more.

Believe me, delish.......

 

 

[jourdain2]

Did you try the batter I suggested DTC?  We're on 'Country Bumpkin' sausages from our excellent butcher tonight.

[DTCwordfan]

excellent is all I can say....thx!