12 February 2013

Cheap Eats: British Toad-In-The-Hole

Dear Lissy,

Girls' night in -- woot, woot!  We grocery shopped this afternoon, and we're both tired after working our way through the crowds.  We need a super simple dinner that's fast and filling.  The boys are off to 'bots with Daddy, and the whole team is going to a pancake dinner fundraiser.  Sooo. . .we're going to whip up a proper little British Toad-In-The-Hole drizzled with maple syrup (which is not at all proper!!!).

British Toad-In-The-Hole
Serves 4-6

7 oz. package precooked sausage links (I like Jones' All-Natural Mild)*
4 eggs
2 cups white flour
1 tsp salt
2 cups milk

  1. Preheat oven to 400 F. Place one rack low in oven, one in top third as if for muffins. 
  2. Place cut up sausages in bottom of 9 x 13 baking tin.  Place tin on lower shelf in preheated oven.  Cook until sausages are piping hot and crispy, and bottom of pan is coated in grease (lovely, eh?).  I usually shake the pan a couple of times during cooking.
  3. Whilst sausages are browning, sift flour and salt into mixing bowl.  Make a well in the top.
  4. Crack eggs into well in top of flour.   Slowly add milk, whisking well to insure there are no lumps.
  5. Remove pan of sausages from oven, and reduce heat to 350 F.  Immediately pour batter into piping hot pan.  Return to oven on top rack.
  6. Bake for about 35 minutes until pudding is puffed and golden brown.  Serve immediately with onion gravy, peas, and mashers (traditional) or maple syrup ('merican-style).
*A British cook would choose bangers, a large pork sausage in a casing, and add 1/2 tsp or so of mustard powder.  4-6  large sausages will fit in a baking dish.  My grammy and mom always used little breakfast sausage links or patties to keep this an economical meal.

Time for our movie, Luv.  Looking forward to a long snuggle with you tonight.

Ta ta!

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