Toad In The Hole

 It doesn't get more English and more Winter comfort classic than Toad in the Hole. This goes back to the 16th Century, in those days made with bits of meat, it's in Mrs Beeton. This is loosely based on Jamie Oliver's version.

I always make it in a bread loaf tin, the high edges help it lift and look pretty. I use good quality Pork sausages, but would be equally good with Cumberland or even Toulouse Sausages.

Start by making the batter, Sieve a glass of plain flour into a bowl, crack in 3 eggs add a pinch of Mustard powder, Salt and black Pepper, and whisk in a glass of milk and half a glass of water, then put in the fridge for half an hour.

Now in a skillet heat a little Olive Oil and fry the sausages to give colour and set aside.

I put the loaf tin in a roasting tin, its just safer and put enough Sunflower Oil to cover the base of the loaf tin, Jamie suggests 1cm of Oil, but I think this is far too much I put the tin in a very hot oven about 240c to get the Oil smoking hot. Then carefully pour in my batter mix which will sizzle and bubble then add the sausages and a couple of sprigs of Rosemary and cook for around 50 minutes so the Yorkshire Pudding is cooked and Brown.

Whilst it cooks I make the Onion Gravy, Chop an Onion and add it to the skillet in which you cooked the Sausages, turn to a medium heat and let the Onions soften and sweeten.
After 15 minutes or so turn up the heat and add a good glug of Balsamic Vinegar and half a glass of beer followed by some Beef Stock and cook at high Heat To reduce.

I served with traditional Mashed Potatoes and Peas...Delicious not something I have often but once in a while a little treat