Since the Popover recipe was such a huge success, I thought I’d share this variation. Toad In The Hole is British comfort food at its best. It’s simply browned sausage with popover batter poured over it. I rarely eat pork as I can’t condone the practices at the production facilities. However, I do purchase pork sausage from local farmers who pasture their pigs. The pigs have very good lives and good food. The end of their lives is as important as their daily care. The pigs are taken to a local slaughterhouse where they go from the truck to the processing stage with no wait. Animal agriculture is an integral part of farming here in New England, where we have rocky pastures. Pigs make use of land that can’t be farmed in other ways. In any event, the sausage itself is fresh and delicious, and in a recipe like this, with few ingredients, each one has to be special. If you can’t get good pork sausage, there are some regional and national brands of organic chicken sausage that can be substituted.
Toad In The Hole
1 cup all-purpose flour|
1 cup lowfat milk
¼ teaspoon salt
1 pound sausage
1 to 2 tablespoons vegetable oil
1 medium red onion, sliced
1 long stem fresh rosemary
- Whisk together the eggs, flour, milk and salt. Refrigerate while doing the next steps.
- Preheat the oven to 425 degrees F. If using uncooked pork sausage, put 1 tablespoon of oil in a 9 by 9-inch baking dish (2 ½ quart casserole.) If using a drier, precooked chicken sausage, use 2 tablespoons of oil. Distribute the onions in the pan and add the sausage. Bake until browned, turning several times (large pork links will take 20 minutes total.)
- Carefully remove the pan from the oven (the fat might splatter) and pour in the batter. Lay the rosemary on top. Return to the oven.
- Bake until browned and puffed up, about 25 to 30 minutes. Like a popover, this will collapse.
4 large servings, leftovers can be reheated for breakfast