Hi,

Sorry you had a bland experience with it. I actually love Toad in the
Hole and make it fairly often. And no, I'm not British.

My recipe calls for adding thyme, chives and parsley to the batter, so
maybe that would help? I might also add more salt.

I never serve mine with catsup or anything, the flavor is enough, if
you gave good sausages. But since the batter is the same as for
Yorkshire Pudding, which I suppose Brits have with a light gravy, you
could try that if you had to have something with it.

Oh, and I'm not too sure about the corn muffin mix, it probably
wouldn't "puff" correctly.

Hope this helps,
Kris



<RJ> wrote:
> I've heard the name, now I tried the recipe.
>
> It took almost 10 extra baking minutes
> to start a "puffed, crisp, golden" appearance.
>
> Texture ?... like french toast.
> Taste ? BLAND !! ( is this the notorious Brit palate ? )
>
> It needs catsup ? maple syrup ? japalenos ?
>
> If I tried it again, I'd use Jiffy CornMuffin mix for the batter.
>
>
> TOAD IN THE HOLE
>
> 1 lb. small pork link sausages
> 1 cup milk
> 2 eggs
> 1 cup all-purp flour
> 1/2 tsp. salt
> freshly ground black pepper
> 1 tbs. butter, melted
>
> Fry the sausages until lightly browned and all the fat has rendered.
> Place sausages in a 9 inch square baking dish.
>
> Place milk, eggs, flour, salt, pepper and butter in a blender. Blend 1
> minute until smooth. Pour batter over the sausages and bake uncovered in
> a 400 deg (F) oven for 30 minutes. The batter should be puffed, crisp
> and golden brown.
>
>
>
>
> <rj>