Toad in the Hole

Toad in the Hole IMAGE Author: Canadian Living Credits: Toad in the Hole IMAGE

British banger-style sausages are the most authentic; if unavailable, use sweet Italian sausages.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2010

Ingredients

  • 2 tablespoons vegetable oil
  • 6 pork sausages about (565 g)
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoons chopped fresh rosemary

Method

In 9-inch (23 cm) cast-iron skillet, heat oil over medium-high heat; brown sausages. Transfer to 425°F (220°C) oven; cook, turning once, until no longer pink inside, 12 to 15 minutes.

Meanwhile, in bowl, whisk together eggs, flour and salt to form thick paste. Gradually whisk in milk until smooth; stir in rosemary. Pour over sausages.

Bake for 25 minutes, without opening oven door (escaping heat could cause puff to collapse); bake until puffed, golden brown and crisp, about 5 minutes.

Nutritional facts Per serving: about

  • Sodium 773 mg
  • Protein 18 g
  • Calories 356.0
  • Total fat 30 g
  • Potassium 332 mg
  • Cholesterol 146 mg
  • Saturated fat 8 g
  • Total carbohydrate 8 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Toad in the Hole

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