Cook The Book: Toad-In-The-Hole Recipe

Name: Cook The Book: Toad-In-The-Hole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/2 cup milk; 1 tablespoon Dijon mustard; Coarse salt and freshly ground pepper; 1/2 cup all-purpose flour; 3 tablespoons vegetable oil or bacon fat; 5 English-style fresh pork sausages, casings removed; 1 tablespoon chopped fresh rosemary; Onion Gravy (recipe follows); 3 tablespoons unsalted butter; 2 medium onions, halved and thinly sliced; 1 tablespoon all-purpose flour; 1/2 cup Madeira wine; 1 cup homemade or low-sodium store-bought chicken stock; 1/2 teaspoon Worcestershire sauce; Coarse salt and freshly ground pepper

Servings: persons

2 large eggs
1/2 cup milk
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil or bacon fat
5 English-style fresh pork sausages, casings removed
1 tablespoon chopped fresh rosemary
Onion Gravy (recipe follows)
3 tablespoons unsalted butter
2 medium onions, halved and thinly sliced
1 tablespoon all-purpose flour
1/2 cup Madeira wine
1 cup homemade or low-sodium store-bought chicken stock
1/2 teaspoon Worcestershire sauce
Coarse salt and freshly ground pepper

1
Preheat the oven to 425u00b0F. In a medium bowl, whisk together the eggs, milk, 1/2 cup water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.
2
Coat a 13 x 9-inch or 3 1/2-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.
3
Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.
4
Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs, 1/2 cup milk, 1 tablespoon Dijon mustard, Coarse salt and freshly ground pepper, and more.

Yes, Cook The Book: Toad-In-The-Hole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Toad-In-The-Hole

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