Toad in the hole
Instructions:
- Preheat the oven to 425ï€ F. In a medium bowl, whisk together the eggs, milk, ¼ cup water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.
- Coat a 13 ïƒ—ï€ 9-inch or 3 1/2-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.
Toad in the Hole
Instructions:
- ¾ cup all-purpose flour
- pinch of salt
- 2 large eggs
- 1¼ cups whole milk
- 2 tbsp vegetable oil
- 8 Italian sausage links
Prepare ahead
The batter can be refrigerated for up to 24 hours. Whisk briefly just before using.
1. To make the batter, combine the flour and salt in a bowl and make a well in the center. Add the eggs to the well with ½ cup of the milk. Whisk, gradually beating in the remaining milk, until smooth. Let stand for 30 minutes.
2. Preheat the oven to 425°F (220°C). Pour the oil into a 13 × 9in (33 × 23cm) baking dish. Add the sausages and turn to coat in the oil. Bake for 5-10 minutes, until they are just colored and the fat is very hot.
3. Reduce the temperature to 400°F (200°C). Carefully pour the batter around the sausages. Continue baking for 30 minutes more, or until the batter is golden and crisp. Serve hot.
You may also like:
- Fried rice (100%)
- Devonshire cream (100%)
- Pepper hash (100%)
- Garlic Lemon Butter (100%)
- Parsley and Thyme Butter (100%)
- Cheesy barbecue popcorn (100%)
- Rainbow popcorn pizzazz (100%)
- Heart healthy spicy apple bread (100%)
- Hot spinach dip with cheesy chips (100%)
- Curry of Shrimp (100%)