Sausage Apple Toad In The Hole Food

TOAD-IN-THE-HOLE

Steps:

• Preheat an oven to 400 degrees F.
• Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
• Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
• Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
• Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.

TOAD IN THE HOLE

Steps:

• Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
• Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
• Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
• While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
• While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
• When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
• Serve with extra gravy.

SAUSAGE & APPLE TOAD-IN-THE-HOLE

Steps:

• Heat oven to 240C/fan 220C/gas 9. Brush a 4-hole Yorkshire pudding tray with oil, then place a sausage in each mould. Brown the sausages all over in the tray over a high heat for 5 mins. Meanwhile, tip the flour into a large bowl, season and make a well in the centre. Whisk the milk, mustard and egg together, then pour a third of the mix into the well. Gradually draw the flour into the milk to form a paste, then whisk in the rest of the milk to make a smooth batter.
• Cut the sausages in half with a pair of kitchen scissors, scatter the apple slices between the sausages, then pour the batter over. Take off the heat, then bake for 20 mins until risen, crisp and golden. Serve with mashed potato, peas and gravy.

TOAD IN THE HOLE - TRADITIONAL

Steps:

• Sift flour and salt into a bowl.
• Add beaten egg, along with some of the milk; beat for a minute or two.
• Add remaining milk.
• Place the batter mixture into the refrigerator for an hour or so to get really cold.
• Preheat oven 420 degrees Fahrenheit (210 degrees Celsius).
• Use a medium roasting dish and place oil in the pan.
• Heat in the oven until the oil is really hot; if you flick a spot or two of water in the oil and it really sizzles then it is hot enough.
• Quickly pour in all the batter and add the sausages, spaced a bit apart.
• Cook for 30 to 40 minutes .
• Lovely served with fresh vegetables of your choice and a gravy. I often freeze gravy to use with this type of dish.

TOAD IN THE HOLE

Steps:

• Preheat oven to 400F degrees.
• Mix flour, egg (beaten), salt, milk and herbs to make batter.
• I usually use basil and bay but it is up to you.
• If the sausage is peppery or has a strong sage flavor you may want to use less herbs in the batter.
• Cook sausage until done either in skillet or in a flameproof casserole dish on stove.
• Place sausage in casserole dish (if not already there) and add batter.
• Bake for about 30 minutes or until bread rises.

TOAD IN THE HOLE

Steps:

• 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.

TOAD- IN- THE -HOLE II

Steps:

• 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 tablespoons 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.