Description
I tried my hand at a classic English dish: Toad In The Hole. Savory sausage is baked on top of a simple bread pudding. Top with an onion gravy and you have a meal fit for a king.
Ingredients
- ⅔ cups All-purpose Flour
- ¾ teaspoons Kosher Salt
- 1 cup Milk
- 2 whole Eggs
- 18 ounces, weight Beer Brats
- 1 Tablespoon Vegetable Oil
- FOR THE GRAVY:
- 1 whole Yellow Onion, Sliced Thinly
- 1 Tablespoon All-purpose Flour
- 1-½ cup Beef Broth
- 1 Tablespoon Whole Grain Mustard
- 1 teaspoon Worcestershire Sauce
- Salt And Pepper, to taste
Preparation
In a bowl, add flour and salt. In another bowl, add milk and eggs and whisk to combine. Slowly add milk and egg mixture to the flour, whisking to make a batter.
Let batter sit on the counter for 10–30 minutes or keep in the refrigerator up to overnight if you like.
Take the batter out of the refrigerator and preheat oven to 375ºF. Let the pan preheat in the oven.
Brown sausages in a pan on the stove with the oil. Brown all sides, about 8 minutes, but don’t worry about cooking them all the way through. Reserve any oil in the pan for the gravy.
Carefully take the pan out of the oven then add a small bit of oil to that pan.You can spray or add the oil then spread with a paper towel but use caution since the pan will be extremely hot. Add the batter and top with the sausages. Return to the oven and cook for 45 minutes.
For the gravy, use the reserved oil you left from cooking the brats and add thinly sliced onions. Using very low heat, cook them down slowly for about 10 minutes.
To the onions, add flour and stir to coat. Add beef broth, Worcestershire, and mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
Take the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!
