"Cheffy" type modifications I have seen include adding sage and mustard
to the batter and to skin the sausages and wrap them in palma type ham.

Fat needs to be hot (210C) and the batter mix cold.

You need a good (red) onion gravy to go with it whatever recipe you use.

Steve

<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>