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Toad in a Hole

A classic English dish for which this is my version.
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Course Breakfast, Dinner
Cuisine American, English

Ingredients
  

Sausages

  • 1 tbsp EVOO
  • 1 tbsp Unsalted Butter
  • 1 ½ pounds Andoulle Sausages (or similar)

Batter

  • 4 Large Eggs
  • 1 cup Plus 2 tsp King Arthur All-Purpose Flour
  • ¾ cup Whole Milk
  • ½ cup Sausage drippings and/or melted unsalted butter
  • 1 tbsp + 2 tsp water
  • ½ tsp Sea salt
  • ½ tsp dried Rosemary leaves
  • ½ tsp Dried thyme
  • ¼ tsp ground white pepper

Onion Sauce

  • 1 tbsp EVOO
  • 1 tbsp unsalted butter
  • 3 Vidalia onions sliced thin
  • 2 cups chicken stock
  • 1¼ cups whole milk
  • ¼ tsp mustard
  • ½ tsp Worcestershire sauce
  • 2 tbsp heavy cream
  • 2 tbsp King Arthur all purpose flour
  • ½ tsp ground black pepper
  • ¼ tsp sea salt
  • 1-2 garlic cloves minced
  • 1-3 tsp potato starch

Instructions
 

Sausages

  • Place the EVOO and butter in a fry pan over medium high heat and bring to a shimmer.
  • Remove the sausage casings, slice them into pieces 1-2 inches long.*
  • Fry the sausae pieces until they begin to turn a golden brown.
  • Save the sausage drippings and once the sausages are cooked set aside.

Batter

  • Whisk the eggs well.
  • Add the flour, milk, sausage drippings, water, sea salt and whisk well.
  • Place the rosemary and thyme, if leaves, in a herbe grinder and grind to a powder. Add the measured herbs to the egg mixture and whisk well.
  • Add the white pepper, cayenne and whisk well.
  • Pour the batter into a blass bowl, cover and set in the refrigerator for at least 2 hours. Overnight is better.
  • When ready to use the batter, remove from the refrigerator and bring to room temperature.
  • When ready to cook, heat the oven to 400 degrees F.

Sauce

  • Place the evoo and butter in a fry pan over medium low heat and bring to a shimmer.
  • Add the onion sliced and fry until they begin to turn a golden brown.
  • In a 4 quart pot, place the onions, chicken stock, milk, mustart, Worcestershire sauce, heavy cream, flour garlic, pepper and salt. Whisk well.

Assembly and Serving

  • In a 9 x 13 inch Pyrex baking dish, place the sausages, then pour the batter over them.
  • Bake for 20-40 minutes until the top is golden brown. Watch closely so as not to burn at the end of the time.
  • Cut into squares, add the sauce on the side.
  • This is usually served with a green vegetable such as peas, cabbage etc ..

Notes

*The classic dish leaves the sausages whole with their casings.
Keyword Eggs, English food, Sausage
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