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Toad in The Hole

Monday, November 28, 2016 21:18
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(Before It's News)

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I think Toad in the Hole has to be one of Todd's favourite meals.   Just in case you are wondering what Toad in the hole is . . .  it is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables.  You can dress it by adding herbs to the batter or onions, etc.  but basically it is just sausages and a pudding batter baked together. Simple.

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I like to keep it pretty basic, although from time to time I do wrap my sausages in bacon, like I have done here today.   Its a simple thing, but tastes so good. 

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The main thing is to use a good quality sausage. Nothing cheap and nasty.  I have been favouring gluten free sausages lately.  They seem to be meatier.  Not a lot of fillers I guess.  

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And I always use dry cure bacon.  You can use smoked or non-smoked.  I like the smoked myslf, but its nice to have choices I think.   This recipe here today serves two hungry people, (or three with regular appetites) but can easily be doubled to serve more.

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You can make your gravy from scratch or use Bisto.  Todd really likes the Bisto.  And he loves mashed potatoes with his.  You can't go wrong.  Crisp batter pudding . . .  crispy herby sausages and bacon . . .  good gravy, mash and vegetables.  This be comfort food at its very best! 

And best of all . . . it is such a simple supper.

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*Toad in the Hole for Two*

Serves 2 generously 

 
 
 

A delicious family favourite downsized for the smaller family.  Serve hot, straight from the oven with some hot gravy creamy mash and veg on the side. 

6 chipolata sausages

(I use the gluten free ones)

6 slices of smoked streaky dry cure bacon

70g plain flour (1/2 cup) sifted

pinch salt

1 large free range egg, beaten

75ml semi skimmed milk (1/3 cup)

75ml water (1/3 cup)

coarsely ground black pepper 

Preheat the oven to 220*C/425*F/ gas mark 7.  Have ready a 7 by 9 inch casserole dish which you have sprayed with low fat cooking spray.  Wrap each sausage tightly in a slice of bacon and arrange in the prepared dish.  Place in the oven for 15 minutes, until just beginning to brown. 

While the sausages are cooking sift the flour into a bowl along with a pinch of salt.  Make a well in the centre.  mix the milk and water together.  Drop the beaten egg into the centre of the flour and then gradually beat in half of the milk/water mixture with a wooden spoon.  Beat for 2 minutes until smooth, then gradually whisk in the remaining milk/water mixture until you have a smooth batter which has the consistency of cream.   Season with coarsely ground black pepper. 

Remove the sausages from the oven and quickly pour the batter around them.  Return to the oven and bake for a further 30 to 35 minutes until the batter is well risen and golden brown. 

Serve hot straight from the oven as above.   Yum!

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Simple.  Easy. Delicious. Comforting.  What more could you want?  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

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