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Toad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras. Wrap each piece of skinned sausage meat in a piece of cured ham.
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Ingredients requirements - Toad in the Hole:
- Give 12 of sausages
- You need 1 tbsp of rapeseed oil
- You need 150 of plain flour
- Give 3 eggs
- You need 340 ml for milk
- Require of Fresh rosemary & thyme (optional)
Toad in the hole is the perfect winter dinner. What's not to love about sausages in crispy batter? Make a well in the middle. Using a whisk, mix the eggs with the milk and sparkling water in a jug.
Toad in the Hole how to cook:
- Preheat the oven to 220 fan. Put the sausages into a roasting tin, sprinkle over the oil and place in the oven for 15 mins.
- Meanwhile make the batter. Add the flour to a large bowl and season well. Finely chop the herbs if using and add to the bowl.
- Using an electric whisk, whisk in the eggs, followed by the milk to create a smooth runny batter. I like to pour my batter into a jug, to make it easier to pour later on.
- Take the tin with the sausages out of the oven and slowly pour in the batter, put the tin back into the oven and cook for a further 20-25 minutes, it should be golden born and well risen. If it start to brown too much just lightly cover it with a piece of foil.
Toad in the hole is one of England's most bizarrely named foods. Where did its unusual name come from? Britain is known for its oddly named delicacies, from Bubble & Squeak to Spotted Dick, but Toad-in-the-Hole really takes the biscuit for bizarrely named food with no clear reason for its label. Toad In The Hole is a traditional British dish. It typically consists of sausages (the toad) and batter (the hole).
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