Toad In The Hole Ii Recipes

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.

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.

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.

Steps:

• Peel the Onion and the Apple and slice fairly finely.
• Put the Oil in a Roasting Tin and add the Onion and Apple.
• Stir the sliced Apples and Onions around to coat them lightly with the Oil.
• Lay the Sausages out on top of the Onions and Apple and bake them in a moderately hot oven 375 Deg F (190 deg C) for about 10 minutes.
• Whilst that is baking make the Batter.
• Sift the Flour, Salt and Pepper into a mixing bowl and add in the Sage.
• Break the Eggs into the Center.
• Add in the Milk and stir the mixture carefully from the center, incorporating all the Flour from around the edges, until the mixture smooth, with no lumps.
• Beat in the Cider.
• Pour this mixture around the Sausages.
• Bake for another 50 minutes and the top is nicely browned.

Steps:

• pre-heat oven.
• lightly grease small roasting tin and arrange the sausages in the bottom, cook in oven 10 minutes - i did it until they were nearly done just to be on the safe side.
• meanwhile prepare batter.
• measure flour into bowl, add a little salt and stir in the beaten egg and milk to give a smooth batter - i added more milk.
• pour batter over the sausages and return to oven for 20-25 munites until the batter is well risen,crisp and golden brown.

Steps:

• Grease a 20 x 25-cm/8 x 10-inch ovenproof dish or roasting tin.
• Make the batter by sifting the flours and salt into a mixing bowl. Make a well in the centre and add the beaten egg and half the milk. Carefully stir the liquid into the flour until the mixture is smooth. Gradually beat in the remaining milk. Leave to stand for 30 minutes.
• Preheat the oven to 220°C/425°F/gas mark 7.
• Prick the sausages and place them in a dish. Sprinkle over the oil and cook the sausages in the oven for 10 minutes until they are beginning to colour and the fat has started to run and is sizzling.
• Remove from the oven and quickly pour the batter over the sausages. Return to the oven and cook for 35-45 minutes until the toad is well risen and golden brown. Serve immediately.

Steps:

• Pre-heat the oven to 220*C/425*F.
• Pour the sunflower oil into a solid based 9 inch by 6 inch baking tray.
• Throw in the cut up onion and scatter in the sausages.
• Place in the hot oven, on the lowest shelf, for about 15 minutes while you make the batter.
• Using a sieve and holding it up high above the bowl sieve the flour into the bowl. (Doing this from a height forces air into the flour and gives you a lighter batter.
• Make a well in the middle of the flour and using a whisk, whisk in the egg and milk, along with some salt and pepper. As you whisk the flour will be incorporated from the edges and you will end up with a nice lovely thick and smooth batter.
• Whisk in the grainy mustard.
• Take the hot pan of sausages out of the oven and quickly pour the batter in and around the sausages while the fat in the pan is still sizzling.
• Return the pan to the oven, placing it on the highest shelf this time, and continue to bake for 30 minutes longer, until the sausages are nicely browned and the batter has puffed up all nice and brown around them.
• Serve hot, cut into squares with mashed potatoes and onion gravy for a delicious meal!