I find these recipes for this authentic English meal online. I hope the recipes I chose were truly authentic. Anyway...our family loved our meal! I definitely plan on making this again. I didn't have any course mustard for the gravy so I left that out.
Toad in the Hole
6 medium sized sausage links (my dear friend told me that bratwurst was a good equivalent. I got uncooked)
1 c. flour
1/2 tsp. salt (to 1 teaspoon)
2 eggs
1 c. milk
4 tbsp. oil (or 2-3)
Cook your sausages in a skillet over medium heat, stirring occasionally until cooked through.
Blend flour, salt, eggs, milk together until very smooth, scraping bowl occasionally (a blender also works well for this).
Heat oven to 450 degrees.
Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes.
Add sausages to oil in bottom of pan (be careful-- the oil may spit)
Pour batter into pan and bake for 20-30 minutes. Do not open door. Serve immediately, with gravy if desired. (make gravy while these are cooking)
Onion Gravy:
1oz butter
2 red onions
1 small garlic clove
2 tbsp all-purpose flour
1 cup chicken broth
1 tsp mustard powder
1/2 tsp coarse mustard
worcestershire sauce
dried thyme
pepper
salt
2 red onions
1 small garlic clove
2 tbsp all-purpose flour
1 cup chicken broth
1 tsp mustard powder
1/2 tsp coarse mustard
worcestershire sauce
dried thyme
pepper
salt
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