Monday, January 21, 2008
Toad in a Hole (Again)
My oldest son needs to make a few meals for school. I was going to make this dish tonight and thought it would be a good one for him because it's fairly easy. However, it didn't come out as well as mine did. I wonder if there was not as much fat left in the pan. Or if he didn't mix the batter enough/mixed it too much. Hmmm... Anyway, even though it was dense and heavy the flavor was still nice. I posted it here because even though I didn't make it this time I wanted to contrast it with mine which can be found here.
Here's the recipe:
1 pound bulk pork or turkey sausage
2 cups flour
1/2 teaspoon salt
2 medium eggs
2-1/4 cups milk
Fry the sausage in a large iron skillet. You can shape it into patties first if you like, or just smash it into little pieces as you cook it. Be sure to cook it all the way through. While the sausage is frying, get out a bowl. In it combine the flour, salt, eggs and milk. Stir it up really well, so the batter is creamy and smooth. You can combine this batter in the blender if you prefer.
When the sausage is done cooking, drain off most of the fat. You will need a little fat left in the pan to make this dish, so don't drain off all of the fat. Next pour the batter into the hot skillet, over and around the cooked sausage. Bake the mixture at 425° for about 30 to 40 minutes. The bread will be puffed up around the sausage like a giant popover. It will be golden brown and crispy all over. Cut the dish into 8 wedges.