Toad in the Hole

Now this is proper British grub. I can't say I have seen it done in any country, putting Sausages inside an enormous pancake batter, also used for Yorkshire Puddings. But it works so well. Incidently I have had this made by my good friends mum using Lamb Chops instead of Sausages. Which was also really good. So, this is the moment when your mind can get working, pondering other things to put in the Hole, just avoid using real toad.
(Yes, I know what you were thinking just then!)

Ingredients:

6 good Quality plump Pork Sausages

2 tbs Goose Fat

For the Gravy:

1 Red Onion, sliced

1tbs Balsamic Vinegar

250ml rich Beef Jus

20g Butter

1/2 tsp English Mustard

a splash of Worchester Sauce

1tsp Cornflour mixed in a little Water

For the Batter:

2 Eggs

100ml Milk

100ml Water

100g plain Flour

Salt and Pepper

Whisk all the Batter Ingredients together and leave to rest for 15 minutes.

It should have the consistency of single cream.

To make the Onion Gravy, sautee the Onion in the Butter until they are softening and getting some colour on the edges.

Splash in the Balsamic vinegar and add the Beef Jus.

Flavour with Mustard and Worchester Sauce and check for seasoning.

Stir in the Cornflour slushy to thicken the gravy and keep warm.

Select a baking dish just big enough to hold the sausages comfortably. (not to big) Place it onto a larger Baking sheet for easier handling and just in case anything spills over the sides.

Spoon the Goose fat into the baking dish and heat in the Oven to 250 degrees.

Once the Fat is hot add the Sausages and brown them in the oven for 10-15 minutes.

Turn them occasionally.

Once the Sausages have a good colour and the fat is hot and sizzling, pour in the Batter all around the Sausages and close the oven again quickly.

Turn the Oven down to 225 degrees and do not open the door again!

It takes about 25 minutes for the Batter to cook, rise, puff and crispen up.

Serve with the Onion Gravy, Yummy!