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Title: Toad in the Whole
Categories: British Casserole
Yield: 4 Servings
| FARMHOUSE KITCHEN VOL II | ||
| 1 1/2 | oz | Dripping |
| 1 1/2 | lb | Sausages |
| BATTER | ||
| 1 1/2 | c | Flour |
| 1 | pn | Sea salt |
| Black pepper | ||
| 2 | Eggs | |
| 7 | fl | Milk |
| 7 | fl | Water |
Mix flour, salt and pepper in a bowl, make a well in the centre and drop in the eggs. Beat well, gradually incorporating the flour and adding milk and water. Whisk for 4 to 5 minutes. Put drippings in a large roasting tin and place in hot oven, Gas 8,450F, 230C. Leave for 5 minutes to get smoking hot. Pour in batter and space sausages evenly in it. Bake for 40 minutes, reducing heat to moderately hot, Gas 6, 400 F, 200C, if batter is browning too quickly.
Sylvia's comments: "Toad" is an amazingly flexible dish. First of all, I use only 1/4 of the amount of sausage called for. This time, I used browned bulk sausage sauteed with bell peppers and diced zucchini, poured the whole mess into a greased 8x8" pan, and it came out great. I stuck on the "didn't like" classification because (a) the first Toad recipe I tried was at least as good and (b) the quantity for 4 servings just barely fit in my blender with lots of fussing. If I have to set up the mixer every time I want to make something, I won't make it often.
Posted on GEnie by S.MEASE [COOKIE LADY], Jan 12, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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