Toad in the Hole
Over a year ago
4,641 views
Ingredients
- 8oz Good sausages
- 4oz Plain flour
- Pinch Salt
- 1 Egg
- ½ pint Milk and water mixed
- 2oz lard
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
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1
1. Mix the flour and salt in a basin and drop in the egg.
2. Stir with a wooden spoon and slowly add half of the liquid until all the flour is incorporated.
3. Beat well and add the remaining liquid.
4. Leave in the fridge while you prepare the sausages.
5.Gently brown the sausages in a frying pan and place in a row in a lightly greased tin.
6. Pour the batter mix over the sausages.
7. Bake for 45 mins in a hot oven (220 Celcius)
Chef's Tips
You can make the batter just as well - and much more quickly - using a food processor.
It tastes fab with onion gravy and fresh veg.
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