Toad in the Hole

Toad in the Hole is a standard old British dish consisting of sausages cooked in a Yorkshire Pudding style batter. It derives its name from it's appearance - once it's cooked the sausages poke up through the batter like..... well, toads in holes.

Unfortunately, like a few old time British dishes it can be a bit bland, so this is my take on it. I've spiced it up with a bit of chili powder for an extra kick, cooked it in an iron skillet and paired it with a balsamic smoky onion gravy. I certainly enjoyed it as a "race reward" supper tonight.

Mark's Iron Skillet Toad in the Hole
(serves 4)
2 eggs, lightly beaten
1 cup milk
1 cup all purpose flour
1/2 cup self rising flour
1 tsp chili powder
1 onion, diced
3 fresh sausages (Italian, Bratwurst etc), uncooked

Preheat the oven to 420

In a small bowl, combine the eggs and milk.
In a medium bowl, combine the flours, salt and chili powder. Slowly add the milk and egg mixture, whisking until smooth, then cover and set aside

Heat a 10" iron skillet. Cut each sausage into 4 pieces and add to the skillet. Cook for about 2 minutes, then add the onion. Continue to cook until the sausage is browned and the onion is soft.
Set aside about 3 tablespoons of the onion to use in the gravy.
Make sure that the sausages are evenly distributed in the skillet, pour the batter over them and put in the oven for 30 minutes or until batter has risen around the sausages and is golden.
Leave to cool for 5 minutes, then divide into quarters and serve.

Balsamic Smoky Onion Gravy
Heat 2 Tbsp canola oil in a medium saucepan and add 1-2 Tbsp all purpose flour. Keep stirring until the flour is incorporated and then add in the onion.
Slowly add 3-4 cups of hot water or beef stock, stirring all the while. If adding water, season with salt to taste. Bring to a boil and add a few drops of balsamic vinegar, liquid smoke and gravy browning (if desired).
Simmer for about 5 minutes until slightly thickened, stirring occasionally.
Pour over toad and enjoy.

Traditional sides include mashed potatoes and a selection of vegetables.