Toad-in-the-hole? No, this isn’t the Winnipeg pub!
Some say ‘toad-in-the-hole’ refers to the sausages that peak out from the Yorkshire pudding in this tasty dish. Wikipedia maintains that’s a matter of dispute.
us, how about some- thing a little differ- ent – a staple in many homes across the pond that’s not only quick to prepare and cook but very easy on the pocket book?
W This dish of sausag-
es baked in Yorkshire pudding batter was ini- tially introduced as an appetizer loaded with thick gravy to fill you up (times were hard). It hadn’t evolved much when, in more modern
ith the festive season and its copious
amounts of food nearly upon
definitely be a feast fit for any royalty who showed up at door. If you have a little time, and are looking for a real home treat, give this a try.
For the stuffing: 1 ½ cups flour 4 eggs
Pinch of salt 1 cup of milk
2 tablespoons extra virgin olive oil 8 sausages
Ian Leatt Foodies
times, it took its place as a regular on the Sunday table along with roast beef. However, served at home it would most
The trick here is to first combine the top four in- gredients into a “Yorkshire pudding mix” and let rest. Sift the flour into a
it
large bowl and add the eggs, milk and pinch of salt; mix well and move on to the sausages.
Toads or not, these sausages and their pudding add up to a filling meal. Pan-fry
the sausages until golden
brown, and put to one side. Pour the olive oil into a large, glass, oven-proof dish and brush it all around the inside of the dish. Place the dish into a pre- heated over at 375 F. After several minutes remove from the oven and pour in the Yorkshire pudding mix. Place the sausages in a row across the mixture and then return the assembled
food to the oven.
Cook for 30 to 40 minutes, or un- til the Yorkshire has risen and is a nice golden brown. Then remove from the oven.
When serving I usually have mashed potatoes, a vegetable of choice and a nice onion gravy.
Ian Leatt is an experienced chef and gen- eral manager of Pegasus Publications.
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