Toad in the Hole

By The Canadian Living Test Kitchen

69 people added this to their Recipe Box

Toad in the Hole
Photography by Jodi Pudge

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	356356 cal
pro	18 g18g pro
total fat	30 g30g total fat
sat. fat	8 g8g sat. fat
carb	8 g8g carb
fibre	0 g0g fibre
chol	146 mg146mg chol
sodium	773 mg773mg sodium
potassium	332 mg332mg potassium
% RDI:	-
calcium	77 calcium
iron	1010 iron
vit A	66 vit A
vit C	22 vit C
folate	77 folate

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Preparation time: 6 minutes
Cook time : 40 minutes
Total time : PT46M

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

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
6 6pork sausagepork sausages, about 1-1/4 lb (625 g)
3 eggs 3 3eggeggs
1 cup all-purpose flour 1 1cup cupall-purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
1 cup milk 1 1cup cupmilk
2 tsp chopped fresh rosemary 2 2tsp tspchopped fresh rosemary

Preparation

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.

Source : Canadian Living Magazine: April 2010

Keywords : Breakfast; Sausages; Eggs; Milk; Bake;

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