Toad In The Hole
By: Barnaby Dorfman
Published: Thursday, February 11, 2010 - 4:03pm

Ingredients




1 pound pork sausage
1 egg
4 ounces self rising flour
Pinch of salt
Pinch of rubbed sage
1 cup of milk
Pan drippings from a roast or suasages

Preparation

1 Preheat oven to 450 degrees Fahrenheit. 2 Sift flour, salt and sage together, mix in the egg, and  slowly stir in the milk. When the batter is smooth and creamy, set aside for an hour. 3 Prick the sausages all over and grill them lightly or brown in a frying pan. 4 Put about 4 tablespoonfuls of dripping into a Yorkshire pudding dish or pie pan, and heat it until it spits.  Stir in 1 tablespoon of the hot fat into the batter. 5 Quickly arrange the sausages in the pan with the rest of the fat, and pour the batter over top. This must all be done very fast so the batter gets into the fat while it is hot enough to brown around the edge of pan as soon as it is poured in. 6 Put the pan into the hot oven near the top and bake for 30-35 minutes at  450 degrees F. 7 Take the pan to the table immediately from the oven, while it is puffy and crisp on top. Cut out each sausage with a nice bit of pudding surrounding.

About


This traditional English dish is basically a variation on Yorkshire pudding, which uses the same batter and method, but omits the sausage. The most common source of pan drippings is from roast beef.