Classic Toad in the Hole

What? Toads?!? No just pork sausages in a fluffy inside, crispy outside Yorkshire pudding. Serve it with the gravy recipe I've included or simply have it with some applesauce or mustard.

Ingredients:

1/4 cup vegetable oil

5 pork sausages or bangers (500 g)

Batter:

4 eggs

1/2 tsp sea salt

1/2 tsp black pepper

2 pinches cayenne pepper

1 cup + 1 tbsp flour

3/4 cup milk

1/4 cup water

Gravy: 

1 small red onion, finely chopped

3 or 4 mushrooms, finely chopped

2 tbsps butter

salt to taste

3 tbsps flour

2 cups chicken broth

1/2 tsp worcestershire sauce

1/2 tsp balsamic vinegar

1/4 tsp black pepper

1/4 tsp smoked paprika

1/2 tsp onion powder

and a dash of Mrs Dash original 

Combine eggs, salt, pepper, cayenne, flour, milk and water to make the batter. Whisk everything together then cover and let rest on counter for 45 minutes to an hour.

While the batter rests brown the sausages in vegetable oil until lightly golden on each side. Transfer them to a 10 X 10" baking dish and pour the remaining oil from the pan into the baking dish. Brush all over bottom, sides and the sausages. You may want to line up the sausages in the dish for even slicing and serving or just toss them in willy-nilly like I did 🤪.

If you choose to make this gravy, nicely brown the onion and mushrooms in butter 5 minutes. Add the salt and flour, then whisk in the broth, worcestershire sauce and the balsamic vinegar. Stir in the seasonings and simmer for about 5 minutes then set aside.

Preheat the oven to 425°F and pour the batter over the sausages.

Pop the dish in the oven and bake for 35 minutes.

Cut and serve with a good bit of gravy or whatever you choose. 

Serves 4-5