Toad in the Hole

Name: Toad in the Hole
Total time: 115
Yield: 4
Ingredients: 4 large eggs; 0.5 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; 2 pinches cayenne pepper; 1 cup all-purpose flour; 1 tablespoon all-purpose flour; 0.75 cup whole milk; 0.25 cup cold water; 0.25 cup vegetable oil; 4 links pork sausage; 2 tablespoons butter; 1 large red onion, minced; kosher salt to taste; 3 tablespoons all-purpose flour; 2 cups chicken broth; 0.25 teaspoon Worcestershire sauce; 1 teaspoon balsamic vinegar; 2 tablespoons Onions, spring or scallions (includes tops and bulb), raw; 1 teaspoon chopped fresh chives, or to taste

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

4 servings

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4 large eggs
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0.5 teaspoon kosher salt
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0.5 teaspoon freshly ground black pepper
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2 pinches cayenne pepper
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1 cup all-purpose flour
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1 tablespoon all-purpose flour
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0.75 cup whole milk
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0.25 cup cold water
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0.25 cup vegetable oil
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4 links pork sausage

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2 tablespoons butter
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1 large red onion, minced
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kosher salt to taste
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3 tablespoons all-purpose flour
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2 cups chicken broth
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0.25 teaspoon Worcestershire sauce
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1 teaspoon balsamic vinegar
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2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
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1 teaspoon chopped fresh chives, or to taste

Instructions

Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
Serve with extra gravy.