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Please give me a simple recipe

Many thanks!

2007-02-16 00:40:26 · 5 answers · asked by PeTiTe_Mummy 4 in Food & Drink Cooking & Recipes

5 answers

Serves 4, but you could halve recipe if you have less sausages.

12 pork sausages, about 2oz each
1 proper, imperial pint (20 fl.oz) milk
8oz plain flour
2 eggs (European size 3 or equivalent)
salt
oil or lard for roasting

Blend together the milk, flour, eggs and salt to make a batter. If possible, let this stand for half an hour or so before continuing. Preheat the oven to 220 degrees C (425 degrees F, gas mark 8). Lay the sausages in a large oblong roasting tin, oiled if not non-stick, and cook in the oven until they have produced a thin layer of fat - about 10 minutes. (If the sausages are very lean, you may need to add a little oil or lard to help them along.)

When the fat in the tin is very hot, remove the tin from the oven and pour the batter BETWEEN the sausages, taking care not to cover them completely. Return the tin to the top shelf of the oven and cook for a further 20 to 40 minutes (this will depend on the depth of the batter in your tin), until the batter is risen and deep golden-brown on top and is beginning to shrink from the sides of the tin.

2007-02-16 01:05:42 · answer #1 · answered by ConfidentCook 2 · 0 0

there is a really nice recipe on waitrose for toad in the hole. Basically you fry the sausages off with onions in a cup of apple juice. Once it thickens, you put it in your baking tin (which should have been preheated with a bit of oil in)
for the batter whisk up:
# Pinch of dried sage
# 2 tbsp olive oil
# 2 medium eggs, plus 1 egg yolk
# 100g plain flour
# 225ml milk
Cook at 220 for half an hour or until batter browns and is crispy. It's not totally simple, but worth the effort as it is very easy and totally delicious.

2007-02-16 08:52:13 · answer #2 · answered by Kelly H 2 · 0 0

Try the following

Toad in the hole
1 free-range egg
75g/2½oz plain flour
¼ pint milk
4 sausages
4 tbsp olive oil

Method
1. Heat the oven to 220C/425F/Gas 7.
2. Mix the batter together and leave to sit while you fry the sausages.
3. Heat one tbsp oil in a medium ovenproof frying pan and gently brown the sausages for 2-3 minutes.
4. Add the remaining oil to the pan and heat.
5. Pour in the batter and cook in the oven for 15-20 minutes or until risen and golden.

or Toad in the hole
2 free-range eggs
125g/4½oz plain flour
150ml/5fl oz milk mixed with 150ml cold water
1 level tbsp grain mustard
salt and freshly ground black pepper
6 fat, herby pork sausages
100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon
3 tbsp dripping or lard
To serve
brown onion and madeira gravy

Method
1. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes.
2. Preheat the oven to 220C/425F/Gas 7.
3. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.
4. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.
5. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.
6. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy.

2007-02-16 09:15:28 · answer #3 · answered by Baps . 7 · 1 0

1 ounce butter
1 lb sausage (links or sliced patties, seasoned with sage or other herbs, OR vegetarian sausages, seasoned to your)
4 ounces flour
1 egg (or equivalent egg substitute)
10 ounces milk
Pre-heat oven to 425 (220 C/ Gas 7).
Place butter and sausages in a 10" x 12" roasting pan.
Cook for 10 minutes, or until they are done to your liking.
Sift the flour into a bowl.
Break in the egg.
Gradually add half the milk, beating to form a smooth batter.
Pour in the remaining milk and beat until quite smooth.
Alternatively, add the flour, milk and egg to a blender or food processor and blend until smooth.
Pour the batter into the roasting pan and bake for 40-45 minutes, until the batter is well risen and golden


1 lb pork sausage links
1 cup milk
2 eggs, well beaten (room temp)
1/2 cup shredded cheddar cheese
1/4 cup minced onions
1 cup flour
Preheat oven to 400 degrees F.
Place sausages in an 8x8 square pan or baking dish.
Bake 20 minutes.
Combine other ingredients and beat well.
Remove sausages from oven and pour off all but 2 tbls.
drippings.
Arrange links around pan and pour batter over them.
Bake 30 minutes longer or until batter has risen to top of the pan and is golden.
Cut into squares and serve immediately with Dijon mustard

2007-02-16 09:03:18 · answer #4 · answered by txchelbaby 3 · 0 0

There really isn't much to it, especially if you've got the pastry already. Look around for some pre-made toad-in-the-hole pastry thingies. Then cook the pastry (generally in the oven), fry the sausages, and put them together at the end. Works well with gravy!

If that's not good enough for you, google found a nice-looking deliah recipe:

http://www.deliaonline.com/recipes/toad-in-the-hole-with-roasted-onion-gravy,1030,RC.html

2007-02-16 08:44:37 · answer #5 · answered by Aidan J 2 · 0 0

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