November calls for comfort food, and lots of it.
Now winter’s here I spend a lot of time thinking about what I would like to eat. And it’s mostly stodge. I have a standard list of staple family supper dishes and this Toad in the Hole appears regularly between November and April *or June if the winter’s long* and then promptly gets forgotten about for the summer. This is not a light dish, but it’s so comforting and packed with flavour it will see us through the darker nights and freezing mornings.
Sausages are such a useful ingredient. My love of sausage is evident if you put sausage into the search bar of Lucy Loves and see all my sausage based recipes. I don’t think you can have too many, so this Toad in the Hole is a super brilliant addition. Crisp, flavour rich batter housing bacon wrapped sausages. I used Heck sausages having been lured to their stand at the Spirit of Christmas Fair last week because there was a handsome man behind the counter. They worked so well in my toad, it’s definitely worth using a superior sausage for this superior dish. I wrapped these in bacon for added flavour and, in my mind, bacon only ever improved a recipe. I also used my fail safe batter recipe which always rises to the occasion and is crisp and golden. Adding a dollop of grain mustard to the batter only gives more flavour to this wonderful seasonal recipe. If you hate mustard, just leave it out or consider a dollop of chutney if you would prefer.
Winter is all about warmth, be it from a new furry scarf, bobble hat or a great big plate of Toad in the Hole. Or all three of those things if you are me.
This post will feature on Lucy Loves this week.
Toad in the Hole Recipe
You will need a hand mixer or stand mixer or a bowl and whisk and a large baking tray for this recipe
- 8 good quality sausages
- 4 rashers streaky bacon, halved to create thin strips
- 4 tablespoons oil, I used light olive but sunflower would be good
- 325ml milk
- 4 eggs
- 1/2 teaspoon salt
- 1 heaped teaspoon grain mustard, or your preferred mustard choice, optional
- 250g plain flour
- Freshly ground black pepper
- Mash, greens, baked beans and condiments of your choice to serve
Pre heat your oven to 200 degrees fan assisted and add the oil to your chosen large rectangular baking tray.
Take your sausages and wrap each one in a half rasher of streaky bacon. Lay each wrapped sausage into the oil in the baking tray. Place the tray into your pre heated oven for 15 minutes just to start to brown the sausages.
While these are browning, pour the milk into a bowl or the bowl of your stand mixer. Add the eggs and the salt and whisk until well mixed and frothy. Leave this to stand for 15 minutes.
Once this time is up, add the teaspoon of mustard, if using, then weigh the 250g flour and whisk this into the milk and egg mix. Take the sausages out of the oven, and acting quickly, pour the batter into the tin, around the sausages. Get this back in the oven as soon as possible and cook for a further 25 to 30 minutes or until the batter is risen and golden brown and the bacon wrapped sausages are crisp and golden. Serve immediately with mash, some sort of greens, baked beans, extra mustard, gravy, the options are endless.