|Competition Barbeque Team|
TOAD IN THE HOLEWhy...Why...Why?? This is a distinctly British dish of Bangers (Sausages) and Yorkshire Pudding. It's worth serving just for the look on your guests faces when you announce you are serving Toad in the Hole! When you've nothing else to do try this - just for fun. Besides, it is really good.
6 Sausages (Not breakfast sausages)
Fry sausages over medium heat until nicely browned and cooked through. Reserve any grease that renders. Set aside.
Preheat oven to 400°. To make the Yorkshire Pudding batter whisk the egg and add to flour. Add salt and stir in milk. Whisk until all lumps are gone. Many people allow the batter to rest for up to an hour. I don't see a difference so I don't do it.
Pour the reserved fat from the sausages into a 9 inch baking dish. If your have less than 1/4 cup add bacon grease, lard or oil to make up the difference. (Oil has a lower smoking point so it should be your last choice.) Place the dish in the oven and heat until the fat begins to smoke.
At this point pull the pan out, quickly pour in the Yorkshire Pudding batter, toss in the sausages and throw it back in the oven before the dish has a chance to cool. Cook about 45 minutes until the batter has risen and become a nice golden brown.
Pull from the oven, slice into individual servings and top with a beefy onion gravy. This is especially good while watching reruns of Faulty Towers with a nice ale - like Black Toad.