Nov 15, 2010

Toad In The Hole

I can't believe it's November already! I've been so bad about keeping the blog updated, apologies! On the upside, I have been cooking everyday (well, I need to eat) so I have lots of yummy things to share with you!

Toad in the hole is ovbiously dependent on the type of sausages you use. Personally I love Nolans of Kilcullens sausages but since they're based in Kildare and not Cork I'm trying to find a good replacement. Of course, you'll always find an amazing selection of sausages down at The English Market, but any normal breakfast sausage will do. You could also try meatballs instead of sausage if you want!

Serves 4


Oil (for greasing)
115g plain flour
Pinch of salt
1 egg, beaten
300ml whole milk
450g good quality sausages


  1. Preheat the oven to 220C/425F/Gas Mark 7.
  2. Grease a 8x10 inch ovenproof dish or roasting tin.
  3. Make the batter by sifting the flour and salt into a mixing bowl. Make a well in the centre and add the beaten egg and half the milk. Carefully beat together until the mixture is smooth. Gradually beat in the rest of the milk and then cover, and leave to stand for 30 minutes.
  4. Prick the sausages and place them in your roasting dish. Cook the sausages for 10-15 minutes or until they have coloured and the fat has started to run and sizzle.
  5. Remove the sausage tray from the oven and quickly pour the batter over the sausages.
  6. Return to the oven and cook for 35-45 minutes or until the batter is well risen and golden brown.
  7. Serve immediately with mashed potatoes and lashings of rich onion gravy.

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