Saturday, December 24, 2011

Simple Sacred Cooking - Toad in the Hole

I decided to bless my family today, this fine Christmas eve with a new recipe. This is a recipe I have heard about for a long time, but never quite knew what it was. Toad in the Hole is a traditional English dish that is very budget friendly for the frugal minded! Simple ingredients mixed together to make a delicious flavor. The only thing I might change in the future is to double the amount of battter used to soak up the savory juices. Its tangy goodness is a refreshing change of pace. Even my very picky eater husband loved it (minus the onions!)

Try it for your family. They will enjoy it.

The recipe was featured in All You Magazine, December 2011. and can be found here (or copied below for your convenience)

8 chicken or turkey sausage links (about 1 lb. total)
2 onions, quartered (* Note from Kim - I used powdered due to picky eater)
2 tablespoons olive oil
2/3 cup all-purpose flour
1 teaspoon salt
2 large eggs
2 teaspoons grainy mustard (*Note from Kim - I used dijon)
1 1/4 cups low-fat milk


1. Preheat oven to 475ºF. Place sausages and onions in a 9-by-13-inch baking dish and toss with oil. Bake until lightly browned, turning once, about 10 minutes.

2. While sausages are baking, whisk flour and salt in a large bowl. Whisk together eggs, mustard and milk in a large measuring cup, add to flour mixture; whisk until smooth. Carefully pour batter into baking dish with sausages and continue to bake until puffed and golden, about 30 minutes longer. Let stand 5 minutes and serve.

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