Toad-in-the-Hole

Recipe from "The Art of Making Sausages, Pâtés and Other Charcuterie"

Adapted by Florence Fabricant

Total Time
1 hour
Rating
4(19)
Notes
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Featured in: BRITAIN'S JANE GRIGSON: A NO-NONSENSE COOK

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Ingredients

Yield:6 to 8 servings
  • 1cup flour
  • ½teaspoon salt, or to taste
  • 2eggs
  • 1cup milk
  • 3tablespoons lard, beef drippings, shortening or oil
  • 1pound small sausages (see note)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

296 calories; 21 grams fat; 6 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 13 grams protein; 448 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sift the flour and salt into a bowl. Form a well in the middle with the back of a wooden spoon and put eggs in it with a little of the milk. Amalgamate flour and liquid slowly by stirring from the center. Add the rest of the milk. (This batter can also be mixed in a food processor or blender.)

  2. Step 2

    Preheat the oven to 425 degrees.

  3. Step 3

    Put a large oblong baking pan in the oven with the fat. Be sure to use a clear, flavored fat, not the stale contents of a muddied dripping bowl.

  4. Step 4

    Stiffen the sausages, well pricked, in a pan of simmering water for 5 minutes. Drain. Watch the pan of fat in the oven to make sure it does not burn; take it out as soon as it begins to smoke.

  5. Step 5

    Run a layer of batter over the base of the pan. It should set slightly and make a bed for the stiffened sausages. Pour in the rest of the mixture and return to the hot oven for 30 minutes or so. The pudding should be puffed up and succulent, 90 percent crisp outside, and no unpleasant semiliquid dough.

Tip
  • Use all-meat, well-spiced sausages of the chipolita size.

Ratings

4 out of 5
19 user ratings
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Credits

From "The Art of Making Sausages, Pâtés and Other Charcuterie"

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