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Toads-in-the-Hole 2

Source of Recipe


World Wide Recipes






List of Ingredients



• 1 cup flour
  
• 2 eggs
  
• 1 cup milk
  
• 1/2 teaspoon salt
  
• freshly ground black pepper
  
• 1 pound small, fresh pork sausages
  






Instructions



1. To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.
   
   
2. To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy. Refrigerate the batter for at least 1 hour.
   
   
3. Place the sausages side by side in a heavy 10 to 12 inch skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat.
   
   
4. Arrange the sausages in a single layer in a baking tin or dish about 6x10" and 2" deep, and moisten them with 2 tablespoons of their drippings. Keep them at least an inch apart. Then pour the batter over them and bake in the middle of a preheated 400°F oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.
   
   
5. Serves 4.