Casseroles > England > Toad-in-the-Hole >
Toad-in-the-Hole
3/4 C milk
2 eggs
1 egg white
2 tsp. mustard
3/4 C flour
1 tsp. salt
Vegetable oil
1 LB pork sausage links
1 red bell pepper, seeded & cut into strips
4 oz. spinach (fresh or frozen)
Salt & black pepper to taste
Yorkshire Pudding batter
1/2 C Gruyere cheese, grated
2 TBS fresh chives, chopped (for garnish)
In a bowl, combine milk, eggs, egg white and mustard. Blend thoroughly with a hand mixer. Add flour and the 1 teaspoon of salt; blend with hand mixer for thirty seconds to one minute, scraping down the sides of the bowl. Cover bowl with plastic wrap and refrigerate for at least two hours. Warm one teaspoon vegetable oil in a skillet over medium heat. Add link sausages; brown on all sides (about eight to ten minutes). Transfer links to a plate lined with a paper towel to drain. Wipe out skillet with paper towels to remove excess sausage fat. Return skillet to medium heat; warm 1 teaspoon of vegetable oil. Add bell pepper and cook, stirring occasionally, until tender (about eight to ten minutes). Transfer to plate with sausage. In the same skillet over medium heat, warm 1 tablespoon of vegetable oil. Add spinach; season with salt and black pepper to taste. Cook until wilted, about one or two minutes. Transfer spinach to plate with cooked link sausages and bell pepper.
Prepare a batch of Yorkshire Pudding batter. Stir in grated Gruyere cheese. Pour batter into a greased baking dish; add cooked link sausages, bell pepper and spinach. Bake at 425-degrees F until mixture becomes puffy and turns golden brown in color, about twenty-five to thirty minutes. Garnish with chives and serve.
Trivia: The name Toad-in-the-Hole supposedly refers to the visual similarity of the dish to a toad sticking its head out of a hole.
*Toad-in-the-Hole image (C) Robert Gibert (2005). Image released into the public domain by author and copyright holder.
Related Link:
Food Fare Culinary Collection: English Epicurean
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