Toad in a Hole

I love fall. I love the bright colorful leaves, the crisp air, the sunshine. But sometimes you need a little comforting. That is when I turn to British nursery classics.
Example: Toad in a Hole.

Not only does it have a super fun name, but it is also a quick and delicious dinner. The recipe I use claims to be kid-friendly. It is very fun to watch the batter puff up like a giant souffle. My input is to carefully swirl the grease around the dish before adding the batter. This ensures that the crispy edges of the batter come off the pan with minimal effort. The crispy bits are my favorite part. Others will say the custard-y bits or the caramelized onions or the crunchy sausage edges are the best. Aren’t you hungry yet?

I’ve added a red onion and some herbs for color. If you have picky eaters, this dish is just as delightful without them. I strongly recommend using mustard or the onion gravy on the finished product. It takes it to the next level. You can put the gravy together while the toad in a hole is in the oven and impress everyone.

I am seriously contemplating serving it again tonight. It is definitely in the rotation for cold, rainy nights. Suddenly the weather forecast for this weekend doesn’t look so glum!

Toad in a Hole
Adapted from BBC GoodFood

canola oil
5-7 sausages
1 red onion
1 tbsp thyme or rosemary
140 g flour
1 1/2 tsp salt
2 eggs
175 ml skim milk

Preheat oven to 425°F.

Toss sausages in oil in a 8×12 casserole dish. Bake in oven for 15 minutes or until sausages are nicely browned. Turn once during cooking to ensure even browning and prevent sticking.

Whisk together flour and salt in a small bowl. Add eggs and combine gently. Add milk and whisk smooth. Pour over sausages.

Bake in oven for 25 minutes until puffed and golden. Serve immediately with a good mustard and/or onion gravy.

Onion Gravy
Adapted from BBC GoodFood

1 onion, cut into slicesolive oil
1 tbsp flour
1 c beef broth
salt and pepper

In a saute pan, cook onions in a swirl of olive oil over medium heat. Stir regularly until the onions are soft and slightly golden.Add flour and stir for 1 minute until there is no dry flour left in the pan. Slowly add the broth, stirring to combine. Turn the heat up to high and allow the sauce to simmer for 45 minutes or until thickened. Add salt and pepper as necessary. Spoon over toad in a hole and serve.

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Filed under Breakfast, British, Eggs, Meat & Fish, Savory Tarts & Quiches

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