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>

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>

"<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

Hmm....Every Toad in the Hole I've ever had was *portable*. The pastry was
wrapped around the sausage, sort of like a corn dog, only much tastier <G>!
Sometimes with a cooked (sautéed?) onions. Once with a mushroom and onion
gravy. Messy, but good!!

Eric

"Eric Ferguson" > wrote

> Hmm....Every Toad in the Hole I've ever had was *portable*. The pastry was
> wrapped around the sausage, sort of like a corn dog, only much tastier
> <G>!

Hahaha! The other day, I think it was Jon Stewart? had Jimmy Dean
sausage link on a stick, wrapped in a 'blueberry' pancake. This was good
for some ridicule. Who knew it was like some actual food.

nancy

"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>

<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

"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.


--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

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.