Recipe by Jason Hicks
Toad in the hole is a traditional British dish of pan roasted sausages baked in a Yorkshire pudding – a batter that sets around the sausage and becomes golden and crisp (it is very similar in taste to a pop-over).
Make this dish for your next Sunday brunch or throw it together with a green salad and a glass of wine and call it ‘date night’.
Recipe courtesy of Chef Jason Hick of Jones Wood Foundry
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Prep time: 15 mins
Cooking time: 20-25 mins
Total time: 35-40 mins
10 oz All-Purpose Flour
2 1/2 tsp salt
1 1/2 cup milk
1/2 cup beer
4 fresh chorizo sausages
1. Combine eggs, salt, milk, beer and flour with an electric beater on high speed. Pour through a strainer to remove any lumps.
2. Allow to rest for at least 1 hour (or a day for best results)
Toad in the Hole:
1. Roast the sausages on a skillet, drain on paper towels
2. When ready to cook, preheat oven to 400 degrees and heat the baking dish (Pyrex glass dishes work well).
3. When hot, add 1 tablespoon of beef lard. Place the sausages in the center and pout in the batter 2" higher than the sausage. Bake until golden brown and crisp (about 20-25 minutes).