Toad in the Hole
Classic nursery food. Keep it simple and use the best sausages. Serve with mash, onion gravy or baked beans.
The many variations reflect the popularity of this dish:
Should the sausage skins be removed? Should the sausages be baked or fried before the batter is poured in? Should the sausages (with or without skins) be wrapped in ham, streaky bacon or pancetta? Should the batter be left to stand before cooking?
The basic recipe can be enhanced in a number of ways by adding more ingredients to the batter mix. Ideas include fresh herbs, onions (either raw or lightly cooked first)or bacon.
125g plain flour
1/2 teaspoon salt
2 large eggs
450 g sausages
2 tablespoons of lard or cooking oil
You can elaborate by adding a finely chopped onion which has been softened in butter or a few tablespoons of chopped herbs (sage, thyme, chives or parsley) to the batter
Mix the flour and salt in a large bowl. Make a hollow in the centre and add the eggs
Mix whilst gradually adding the liquid. Use a whisk to beat out any lumps of flour
Leave the batter to stand
Heat the oven to 220 degrees (gas mark 7)
Heat the lard or cooking oil in a high sided roasting tin, add the sausages and cook for 10 minutes
Place the roasting tin over a high flame until the fat smokes (the pan and oil must be very hot), pour in the batter and return to the oven (be careful because the oil can splash)
Bake for 25 - 30 minutes and serve
Any robust British classic, Lincolnshire and Cumberland are both excellent. Try it with home made sausages or meatballs