Toad in the Hole
Ingredients
- 2 Eggs
- 125g Flour
- 300 ml Milk
- 6 Sausages
- 1 tsp. Salt and pepper
- 2 tbsp. Cooking oil
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Lovely, traditional family meal.
Method
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1
1. On a low heat cook the Sausages in a frying pan on all sides until nicely browned and sticky.
2. Whisk the eggs, milk, water, flour with the salt & pepper together until smooth.
3. Allow to rest for half an hour.
4. Slip the lard or oil into a deep sided baking tin and place just this in the oven. Allow to heat up until visible smoking.
5. Quickly, but carefully, take out and rest on the top of the oven. Pour in the Batter mixture. Then add the Sausages. Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy.
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