In article >,
"MOMPEAGRAM" > wrote:

> "nogoer" > wrote in message
> ps.com...
> >
> > <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>
> >
> > I actually have a british cookbook called great british cooking or
> > something similar with a recipe for this in it. I made it once and it
> > did not come out bland. Try looking around for other versions of the
> > recipe you have, they might include ingredients that add more flavor.
> >
> > Jenson
> >
> And remember that the version with sausage is the poor man's version. The
> original uses lamb chops.

I've only seen sausage ones. Most sausage is spicy. If everyone is
agreeable, jalapenos, serranos or habaneros will spice it up. Cayenne
pepper will do it easier. If people aren't agreeable, then just spice
up part of it. I might do a little freshly ground nutmeg, myself.