Wednesday, February 1, 2012

Toad in the Hole

Toad in the Hole is a traditional English dish. It consists of sausages cooked in a Yorkshire Pudding batter. This recipe jazzes it up a bit by adding onions and grainy mustard to the batter. It's quite tasty and a little different than your average American dinner. It's also really cheap to make and really easy to make, which is always a plus. :)

Here's what you need:

8 sausages (about a pound total) *I used chicken sausages. You could use turkey sausages or sausage sausages. :P

2 onions, quartered *I used yellow onions because that's what I had on hand.*

2 tablespoons butter *If you're looking to make it healthier, use 2 tablespoons extra virgin olive oil instead.*

1 cup flour

1 teaspoon salt *Again, if you're looking to make it healthier, you can easily reduce or even eliminate the salt all together. You'll get plenty of flavor from the sausage and onions.*

2 eggs
1 1/4 cup milk

3 tablespoons grainy mustard *I used Grey Poupon's Country Dijon with coarse ground whole mustard.*

Here's what you do:

1) Cook the sausage. I put mine in a frying pan, covered them with water and let them simmer 10 minutes. Cook yours however you like. You could do the sausage and onions in the same pan if you wanted to...I was concerned about things getting too greasy so I opted to do them apart.

2) Place the sausages in a 13 x 9" baking dish. Melt butter in pan, add onions, cook them a few minutes, just long enough for them to get soft and start smelly yummy. Scatter onions over sausages in dish.

3) Next, whisk flour and salt together in a large mixing bowl. Whisk eggs, milk and mustard together in another bowl. Add wet mixture to dry mixture and whisk until smooth. Pour the batter over the sausage and onion. Bake @ 475 until puffy and golden for 30-40 minutes. Let stand 5 minutes and serve it up.

I'm never sure what kind of vegetable to serve with it, so I go with raw carrot and celery sticks. 

This recipe serves 6 (at least). I averaged it out to about $1.00 a serving.