Toad in the Hole - An English Classic

A traditional English dish is Toad in the Hole. I know what you're thinking; no, it does not involve cooking any actual toads, frogs or other amphibians. This lack, funnily enough, does not make the dish any less delicious. Basically, Toad in the Hole is Yorkshire pudding with sausages added to it. It's traditionally served with gravy and vegetables, often mashed potatoes and carrots. The first records of this dish originate in the mid-to-late 1800's; in one of the earliest records, the cook simply included "bits and pieces of any kind of meat, which are to be had cheapest at night when the day's sale is over" (Charles Elme Francatelli, 1861). During World War II, a variation was created which substituted Spam for the sausages.

Toad in the Hole 

Ingredients:

-6 sausages

-6 oz plain flour

-2 eggs, beaten

-10 fl oz milk

-salt and pepper

-1 generous glob of shortening

In a large skillet, brown the sausages. Sift the flour into a bowl, make a well in the middle, and incorporate the eggs and milk. Season with salt and pepper. The batter should be runny and of a smooth consistency. In your oven, heat a large roasting pan containing the glob of shortening and the evenly spaced sausages at 425*F (220*C). When shortening is melted, pour the batter carefully around the sausages. Cook for 25-30 minutes, until the batter has risen and is golden-brown. Serve hot with mashed potatoes, carrots and gravy. The dish is most delicious directly after it has been cooked, so we recommend you eat it all immediately. You can eat salad tomorrow, breakfast, lunch and dinner, to make up for it, but just for tonight - enjoy!

Browning the sausages

The Yorkshire Batter