chapter XXV - mamon wellman cooks 05

toad in the hole

Another great British dish where sausages are the centre of attention, has that most unusual of names "toad in the hole". There are lots of stories as to how the dish got its name, but all are just theories, the real reason has been lost in time. 

So what is it? Browned sausages, baked in the oven while encased in a Yorkshire pudding batter. Or as in the case of this first photo, taking the previous dish of banger's and mash and combining it with the toad in the hole dish. In this instance the yorkshire pudding is cooked separately from the 'bangers' etc, and used as an edible 'bowl' to serve them in. 

Toad in the hole in our household would always be served with a rich, rich, thick beef gravy regardless as to whether the sausage was beef or pork, and with always a bottle of Heinz tomato ketchup at hand. Often served just as a meal unto itself or sometimes with peas (we Brits love our peas) and mashed potatoes with copious amounts of butter. 

recipe - toad in the hole a la mamon

008 pc   sausages of choice

002 cup flour 

006 pc   eggs  

001 cup milk

recipe - method of preparation

Place some oil or lard into a roasting tray, (that is just big enough to hold the sausages) and place into the oven to pre-heat at 200C.  

Combine the eggs and milk thoroughly with a whisk, add the flour and combine to form a batter. The batter should be thick, but easily pourable. Add more milk if required to thin down. 

Remove the roasting tray from the oven and pour in the batter. As soon as all the batter is poured in, carefully place in the sausages. Return to the hot oven and bake for approx 45 minutes until the batter is fully cooked and crisp, Remove, and serve with a rich gravy. 

                                                                                                                                           

recipe - cheffie's toad in the hole

008 pc   cumberland sausages

002 cup flour 

010 pc   eggs  

300 ml   milk
150 gm  lard 

recipe - method of preparation

Place the lard or 150ml of vegetable oil into a roasting tray, (that is just big enough to hold the sausages) and place into the oven to pre-heat at 200C. It is essential the oil is very hot before pouring in the batter, it needs to sizzle immediately or the batter will not rise around the edges properly. Lightly brown the sausages all over in a frying pan, remove and set aside (do not cook them) 

Combine the eggs and milk thoroughly with a whisk, add enough flour to form a batter, that has the consistency of cream (use more milk or water if required)

Remove the roasting tray from the oven and pour in the batter (test the oil's heat by pouring just a little in to ensure it sizzles and bubbles, if not place back into the oven to continue to heat). As soon as all the batter is poured in, carefully place in the sausages. Return to the hot oven and bake for approx 45 minutes until the batter is fully cooked and crisp, 

Remove, and serve with a rich, meaty, thickened gravy. 

note : For a good onion gravy, I prefer to finely slice three onions, sweat them down with a 50gm butter, sprinkle in 50gm of flour and then slowly add sufficient stock (strong and beefy) and simmer for 15 minutes. If need be add a spoonful or two of bovril to enhance the flavour. 

next week - mum's liver and onions .......