Toad in the Hole

Toad in the Hole is a peasant dish that tastes decadent and rich. The sausage and gravy together make for a satisfying combination.

For the beef broth i'm sure homemade would be really tasty but it's not something I just keep around and found bouillon in this dish actually works just fine as long as it's a brand that tastes good. I used Knorr but not the American kind, I got some at a local British market that had a more pleasant taste than the American version.

1 c. flour
3 eggs
1/2 tsp. salt
1/2 c. milk
2 Tbsp. water
6 sausages
3 Tbsp lard
1 REALLY large onion, cut in half and sliced
3 Tbsp. apple cider vinegar
2 Tbsp. flour
2 c. beef broth
Salt and pepper to taste

In a blender combine the milk, water, eggs, salt, and flour. Blend until smooth and let rest in the fridge for 30 minutes. 

Meanwhile place 1 tablespoon of the lard in a small casserole dish and place in a cold oven. Turn the heat to 425 and allow the pan to heat in the heating oven. 

Heat the remaining lard in a medium sized skillet. Add the sausage and cook on two sides until golden. 

Take the heated pan from the oven and tilt to coat the bottom with oil. Immediately pour in the batter, top with sausages and place back in the oven for 30 minutes. Do NOT open the oven during cooking time or the pudding will collapse.

Meanwhile in the pan you cooked the sausage in, without wiping it out, add the onion over medium high heat. You want more of a grilled onion than a caramelized one. Let sit for a few minutes at a time between stirring to take on some color. When the onions are soft turn the heat up really high. Add the vinegar and cook until it is reduced and no longer acidic. Add the flour and stir to combine. Cook for two minutes before adding the beef broth. 

Let simmer, stirring often, for about 5 minutes. Taste and season with salt and pepper as needed. Keep warm. 

Remove the dish from the oven and cut in to six pieces, cutting between the sausages. Serve with the onions gravy.