- Preheat the oven to 425°F/220°C (no hotter).
- Whip together Eggs, Milk, Salt and Pepper.
Let stand for 10 minutes or so.
- Slowly sift in the Flour, whipping continuously until you have
a batter in consistency similar to heavy cream. If there are any lumps
run it through a strainer.
- Leave the batter to rest for more than 30 minutes - up to several
- Pierce SAUSAGES all over and fry slowly in some Fat
until cooked through and nicely browned - or see
- Coat your baking pan/dish well with Fat and arrange Sausages
- IF your baking pan/dish is metal or ceramic, put it in the oven
until thoroughly hot. Bring it out and pour the Batter over the
sausages. Return immediately to the oven.
- IF your baking dish is Pyrex, better to just get it nice and
warm. Pyrex is tough, but cold batter in a very hot dish can shatter it.
Pour the Batter over the sausages and slide immediately into the
- Bake 20 minutes or until the batter has risen well and is nicely
browned. See Note-4 for further details.
- Cut between each sausage, scoop out and serve immediately. Traditionally
toad in the hole is accompanied with plain brown or onion gravy and
a vegetable. Actually I rather enjoy it plain as a cold snack, sliced
across the sausages.