05/10/2005

Toad in the Hole

(to serve 3-4)

12-16 thin sausages - any type you like, meat or vegetarian
15g (about 1tblsp) margarine or oil
250g (about 2 cups) flour
2 eggs
600 ml (about 2½ cups) milk

Method:
Pre-heat the oven to about 200C. Cook the sausages with the fat in a large fairly shallow dish, such as a lasagne pan, in a hot oven until lightly browned. Alternatively, if you're in a hurry, fry them lightly in a little olive oil on the stove then transfer to an oven-proof dish.

Put the flour in a mixing bowl, make a well in the centre, beat in the eggs then the milk. When the sausages are ready, pour the milk mixture into the baking dish with sausages, and cook for about 30-40 mins until the mixture is well-risen and lightly browned.

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People from outside the UK often wonder what this recipe is. Don't worry, there are no frog's legs! Use whatever brand of sausages your family likes best - it works well with pork, or pork and beef, or even vegetarian sausages. If you have some meat-eaters and some vegetarians in the family, simply cook meat and veggie sausages as preferred in appropriate sized dishes, then divide the egg/flour mixture between them. If you have people who are lactose intolerant, soya milk works as well as ordinary cow's milk.

I usually serve this with green vegetables or baked beans, baked potatoes (if we're feeling hungry) and tomato ketchup. Some people like it with gravy.

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