Toad in the Whole
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | ounces |
drippings
|
|
| 1 ½ | pounds |
sausage
|
|
| Batter | |||
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | pinch |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | large |
eggs
|
|
| 7 | ounces |
milk
|
|
| 7 | ounces |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 43.3 | ml/g |
drippings
|
|
| 680.4 | g |
sausage
|
|
| Batter | |||
| 355 | ml |
all-purpose flour
|
|
| 1 | pinch |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | large |
eggs
|
|
| 202.3 | ml/g |
milk
|
|
| 202.3 | ml/g |
water
|
|
Directions
Mix flour, salt and pepper in a bowl, make a well in the centre and drop in the eggs.
Beat well, gradually incorporating the flour and adding milk and water.
Whisk for 4 to 5 minutes.
Put drippings in a large roasting tin and place in hot oven, 450F.
Leave for 5 minutes to get smoking hot.
Pour in batter and space sausages evenly in it.
Bake for 40 minutes, reducing heat to moderately hot, 400℉ (200℃) if batter is browning too quickly.
