Toad in the Hole Sausages in Batter
4 servings
60 minutes
A classic British snack that is prepared in almost every pub. Behind the funny name "Toad in the Hole" are pork sausages, covered in batter and sent to the oven. The history of this dish goes back to the 17th century and, according to legend, in the birthplace of the recipe in Yorkshire, local poor people used pigeons instead of pork during hungry times. Nowadays, you can use beef or lamb sausages instead of pork - the essence of the recipe will not change dramatically.
1
Prepare the necessary ingredients.
2
Pour oil into the baking dish and place it in the oven preheated to 220 degrees for 10 minutes.
- Vegetable oil: 50 ml
3
Then place the sausages in the dish, covering them with oil on all sides and piercing them in several places with a skewer to prevent them from bursting during cooking. Place the dish back in the oven for another 10 minutes.
- Kupaty (Georgian sausages): 500 g
4
Sift 110 grams of flour, add salt and pepper, and mix.
- Wheat flour: 125 g
- Salt: to taste
- Ground black pepper: to taste
5
Make a well in the center, crack the eggs into it, and mix.
- Chicken egg: 2 pieces
6
Gradually pour in the milk and knead a uniform dough.
- Milk: 240 ml
7
Quickly pour the batter into the mold over the hot sausages, partially covering them. Bake in the oven for 30 minutes until the batter rises and the sausages turn golden brown.
- Wheat flour: 125 g
- Kupaty (Georgian sausages): 500 g
8
Add sliced onion and sugar. Fry, stirring, for 10-15 minutes until the onion takes on a caramel color.
- Onion: 1 head
- Butter: 30 g
9
Then add a tablespoon of flour, mix for a minute, pour in the broth, bring to a boil, reduce heat and let it sit for 10-15 minutes. Season with salt to taste. Serve hot pudding with onion sauce.
- Meat broth: 400 ml
- Salt: to taste
- Ground black pepper: to taste
10
Serve hot pudding with onion gravy.
