"<RJ>" > wrote in message
...
> 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>

you need to serve it with a good onion gravy, and mashed potatoes!
My DH also covers it in HP sauce, similar to A1 sauce! I personally like a
little mint sauce on the toad in in the hole. (not the potatoes) Then cover
the lot in lots of gravy.

Sarah