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Recipe submitted by Rosie Morgan
This dish goes well with juiced up baked beans and mashed potatoes or your favorite dishes as sides. It would be good with collards, too. Makes a great lunch and the kids seem to enjoy it. I had it a lot while growing up. I hope you try this and enjoy it, as well.
Ingredients:
1 1/2 pounds of your favorite sausage links (8 sausages)
9×13 metal roasting pan
For the Yorkshire pudding:
6 oz. (6 large serving spoons) all purpose flour
3 good pinches table salt
2 large eggs
4 oz. whole milk combined with 4 oz. water; extra as needed
Directions:
With flour in a large mixing bowl, make a “well” in the center. Crack the eggs and add to the well. Sprinkle in salt and stir, using a wooden spoon.
Gradually add the milk/water (as needed) and beat by hand to remove the lumps; add extra liquid if needed to get to the consistency of just thicker than unbeaten whipping cream. Continue beating to remove most of the lumps. Set aside and cover with a clean tea-towel and leave for about an hour or more.
Meanwhile cook the sausages to get them really brown, either on the top of the stove or in the oven, turning frequently. You may use a glass dish if cooking in the oven.
Preheat the oven to 425-450. You can add parsley or other herbs you like to the batter. Remove the sausage pan from oven onto stove top; leave enough grease to coat the bottom of the roasting pan and discard the rest. Arrange links evenly and quickly pour the batter over the links.
Bake for 25 minutes; don’t open the oven door during cooking. Cut through the Yorkshire, including the sausage, and serve right away.
Calling all chefs! Do you have a favorite tried-and-true recipe that you would like to share with our readers? Send it to us at christa@thecoosacountynews.com or via mail to The Coosa County News; c/o Coosa Cooks; P.O. Box 99; Rockford, AL 35136. Your recipe may be featured in the “Coosa Cooks” column with credit given to you for sharing the recipe with us! We look forward to cooking with you!