Toad-In-The-Hole (Sausage Bake)

(4 servings)

  • 1 pound pork sausage links
  • 2 Tablespoons pork dripping
  • 6 ounce plain all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 and 1/4 pints milk
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

Sift the flour and salt together in a mixing bowl. Make a well in the middle and break in the eggs. Stir well, adding the milk a little at a time, beating hard until the batter is smooth with a creamy consistency. Leave to stand for 30 minutes.

Meanwhile, cut the sausages in two, and fry gently in half the dripping until golden brown.

Put the rest of the dripping in a shallow baking tin, or ovenproof dish, then place in the oven until very hot and smoking.

Arrange the sausages in the dish so that they stand on their ends, if possible. Pour the batter gently around them.

Bake for 25 to 30 minutes until the batter has risen round the sausages and set. The tops of the sausages, or toads, should be just visible.

Serve with brown sauce and vegetables.

In this dish from the U.K., sausage links poke through the top of a quick bread egg casserole like the heads of toads in a boggy marsh.

Mr Breakfast would like to thank wcat_1 for this recipe.

Recipe number 809. Submitted 3/27/2003.