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A Toad-in-the-hole will be news to many foreign and overseas visitors, and it is certain that they will appreciate the light, crisp and golden batter enveloping juicy pieces of steak, small chops or good pork sausages cooked to a turn. Most people do make their toads with sausages; some put them in raw into the batter, others give them a start by lightly grilling them, and that is the better method, for then one can be sure that they are properly cooked. |
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1lb of good pork sausages 1 egg 4oz self raising flour Pinch of salt Pinch of finely powdered sage Half pint of milk Some dripping |
For £5 5s 0d You would need to have won the Pools!!!! |
Sift flour, salt and sage together, break in the egg, and gradually stir in the milk. When the batter is smooth and creamy, stand aside for at least an hour. Prick the sausages all over and grill them lightly to give them a pleasant savory taste and ensure that they will be well cooked in the batter. Put about 4 tablespoonfuls of dripping into a Yorkshire pudding dish or small baking tin, and heat it until it splutters. At once stir in 1 tablespoonful of the hot fat into the batter. Quickly arrange the sausages in the tin with the rest of the fat, and pour in the batter. This must all be done very quickly, because the batter must get into the fat while it is hot enough to crimp it round the edge of the tin as soon as it is poured in. Put the tin back into the hot oven near the top and bake for 30-35 minutes at Reglo 7 or 450 degrees F. Race the dish to the table immediately it is taken from the oven, while it is puffy and crisp; cut out each sausage in a frame of batter. |
