Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Toad in the Hole

Mains from Issue 4 – Fall / Winter 2014 – Cocoon

This centuries-old British dish was so named for its appearance, which suggested, well, toads peering out from holes. For ours, we blanketed plump sausages in a rich, eggy batter, then let the oven nudge its gradual rise. Rest assured a few licks of our so-called toads might just have a narcotic effect on the palate.

serves 4

1 cup all-purpose flour
2 large eggs
⅔ cup whole milk
¾ tsp dried mustard powder
⅓ cup beer, preferably pale ale
2 Tbsp olive oil
6 large mild fresh pork sausages
1 Tbsp unsalted butter, at room temperature

1
Preheat oven to 425°F. Add flour, eggs, milk, dry mustard, and ½ tsp salt to blender and blend until frothy. Stir in beer.(Alternatively, you can whisk it all together like a mad person.) Let stand while roasting sausages.
2
Heat oil in a large ovenproof skillet set over medium heat. Brown sausages then transfer pan to oven and roast 8 minutes.
3
Melt butter in hot skillet and pour batter over sausages. Roast until pudding is puffed, crusty, and deep golden, about 25 to 35 minutes.