Toad in the Hole

Traditional British fare, this impressive Toad in the Hole is pure comfort food for dinner or brunch. Use any fresh pork sausage for this recipe, such as Italian, Oktoberfest or even chorizo.


INGREDIENTS

Toad in the Hole Batter
4 eggs
1 1/2 cups milk
1 1/4 cup flour, sifted
1 tsp. chopped rosemary
Pinch salt

Onion Gravy
2 tbsp. butter
1 large onion
1 leek
2 tbsp. flour
1/2 cup red wine
1 1/4 cup good quality beef stock
Worcestershire sauce, to taste
Salt and freshly ground pepper, to taste

Toad in the Hole
4 to 5 small pork sausages or 2 large sausages cut in half
1/4 cup peanut oil
3 to 4 thyme sprigs
3 to 4 small rosemary sprigs
1 small bunch cherry tomatoes on the vine
Mashed potatoes and cooked peas, for serving (optional)


PREPARATION

Toad in the Hole Batter
Add the eggs to a bowl. Whisk to combine. Whisk in milk. Gradually whisk in flour. Add chopped rosemary. Season with salt. Cover. Let batter rest in fridge for at least 30 minutes to 1 hour before using. Transfer to large measuring cup so batter is easy to pour.

Onion Gravy
Add butter to saucepan over medium heat. When butter melts, add onions and leeks. Cook, stirring occasionally, until golden brown and caramelized, about 15 to 20 minutes. Add flour. Cook, stirring for 2 minutes. Whisk in red wine to incorporate the flour. Stir in beef stock and Worcestershire and season with salt and pepper. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until gravy thickens, about 10 to 15 minutes. Taste and adjust seasoning.

Toad in the Hole
Preheat oven to 500 degrees F.

Heat large oven-proof, heavy-bottomed skillet over medium heat. Add peanut oil. When oil is hot, add sausages. Brown sausages, turning and cooking until almost cooked through, about 10 to 15 minutes.

Increase heat to high. Add thyme sprigs, rosemary sprigs and cherry tomatoes. Whisk batter and pour into skillet. Transfer to oven. Bake until golden, puffy and set, about 20 to 25 minutes. (Do not open the oven or you risk the Toad in the Hole collapsing). Serve immediately. (As the Toad sits, it will deflate.) Serve with onion gravy, mashed potatoes and peas, if desired.



Yield: 4 to 5 servings.