Toad in the Hole

Now that is officially autumn I decided we should celebrate with some traditional British comfort food. Nothing is more comforting that toad in the hole served with lashings of ketchup (for me) or lakes of gravy (for Hubby). We can both happily eat it with no other accompaniments. Although I made tonight’s toad in the hole, Hubby seems to make it better…even though we use the same recipe?!? Today’s sausages were the flavoursome Garlic & Black Pepper ones from Chantry. Sometimes I wrap bacon around the sausages and add onions where to buy clonazepam while the sausages are cooking.

Toad in the hole
Serves 2-4..depending on how hungry they are!

6 sausages
100g/4oz plain flour
2 eggs
1/4 pt milk
oil
seasoning

1) Preheat oven to 220oc. Make a well in the middle of the flour and crack in eggs. Gradually beat in the milk. Season.

2) Place sausages in tin and drizzle with oil. Bake for 15-20 min, until beginning to brown.

3) Pour batter over sausages and cook for a further 25-30 min.

I’ve submitted my toad in the hole to Fuss Free Flavours for their British Food Fortnight Challenge

Post Author: Jules

Freelance food geek who's passionate about food education.

2 thoughts on “Toad in the Hole

    Christmas Nibbles « Butcher, Baker

    (December 19, 2010 - 4:32 pm)

    […] Toad in the Hole Halve the recipe for normal toad in the hole and use chipolatas. Place one chipolata in each section on a bun tin, pour over batter and bake at […]

    Christmas Nibbles » Butcher, Baker

    (November 30, 2012 - 10:07 pm)

    […] Toad in the Hole Halve the recipe for normal toad in the hole and use chipolatas. Place one chipolata in each section on a bun tin, pour over batter and bake at […]

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