Toad in the hole
Toad in the hole is a British cuisine made of sausages, Yorkshire pudding and gravy. The name is of multiple origins, some claims are that it was made of leftovers at the end of the day and others that it was eaten in pubs for dinner. In the past minced meat was also used as filling.
Ingredients
2 eggs
125g/4½oz plain flour
150ml/5fl oz milk mixed with 150ml cold water
1 level tbsp grain mustard
salt and freshly ground black pepper
Six fat, lamb sausages
100g/3½oz of thinly sliced ham
3 tbsp lard
Cooking time: 10 to 30 minuets Serves: 4
Method
1. Preheat the oven to 220C/425F/Gas 7
2. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour, rest for 15 minuets.
3. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.
4. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.
5. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.
6. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden, serve with gravy.
