TOAD IN THE HOLE"This English dish is a lot like Yorkshire pudding, but rather than being served as an accompaniment to roast beef, it is a main dish studded with chunks of sausage. For brunch, add mustard pickles or a green salad with a mustard-flavored vinaigrette and toasted country bread."
2 eggs
3/4 cup milk
1/4 cup water
1 cup flour
1/4 teaspoon salt
1 pound Italian sausages
1/4 cup butter or margarine
TO MAKE THE BATTER:In blender or food processor combine eggs, milk, water, flour and salt; whirl or process, stopping motor to scrape down sides of container once or twice. Refrigerate batter for 1 hour or longer.
TO PREPARE AND BAKE:Preheat oven to 375 degrees F.
Pierce each sausage in several places with a fork. In a large frying pan over medium heat, brown slowly on all sides for 8 to 10 minutes. Reserve drippings. Cut sausages into 1 1/2-inch chunks.
Place butter in a 9-inch square baking pan, 10-inch quiche dish, or 10-inch pie pan. Heat in oven until butter melts (5 to 8 minutes).
Add reserved sausage drippings and chunks of sausage to the dish. Pour in batter.
4. Bake until pancake is puffy and well browned (30 to 35 minutes). Cut into squares or wedges and serve immediately.
Makes 4-6 servings
Source:
Breakfasts and Brunches by the California Culinary Academy