can i use sauce flour to make a batter for sausage toad?

Answer 1

Toad in the Hole
Famous Sausage Dish of Yorkshire

1 lb. beef or pork sausages
4 oz. flour - any type of flour
1 egg
1/4 tsp. salt
1 cup milk and water, mixed



Sift flour and salt. Make a well in center and put in egg and a little liquid. Beat, gradually drawing in the flour from sides of bowl and adding remaining liquid to make a smooth batter.
Stand for 30 minutes if possible.

Meanwhile place sausages in ovenproof dish and bake in a HOT oven for 15-20 minutes. Leave fat in dish and pour batter over sausages. It is VITAL that the sausages and the dish be very hot!

Put dish back in hot oven and bake about 30 minutes until raised and brown.

Answer 2

I always follow this recipe and it always comes out really well Toad in the Hole with Roasted-onion Gravy 6 good-quality pork sausages – about 14 oz (400 g) 1 tablespoon groundnut or other flavourless oil (if necessary) For the batter: 3 oz (75 g) plain flour 1 large egg 3 fl oz (75 ml) semi-skimmed milk salt and freshly milled black pepper For the onion gravy: 8 oz (225 g) onions, peeled and sliced 2 teaspoons groundnut or other flavourless oil 1 level teaspoon golden caster sugar 1 dessertspoon Worcestershire sauce 1 level teaspoon mustard powder 15 fl oz (425 ml) vegetable stock made from 1½ level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water 1 rounded dessertspoon plain flour salt and freshly milled black pepper Pre-heat the oven to gas mark 7, 425°F (220°C). Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Now, measure the milk and 2 fl oz (55 ml) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient. Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes – they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side. Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes. Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with the gravy.

Answer 3

Do you mean Toad in the Hole?

Normal self raising flour would be better.

Answer 4

What is a sausage toad?

Answer 5

sausage toad

Answer 6

assume you mean toad in the hole. and maybe you mean self-raising flour? no use plain flour,.

Answer 7

It is plain flour, but expensive, should work for batter

Answer 8

can i ask what sausage toad is?

Answer 9

Do you mean toad-in-the-hole?

Answer 10

Try and see how it taste.You have to do it to find out.