Toad in the Hole

Toad in the Hole

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

4

4 servings

  • 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

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.

Nutritional Facts

Per 4 servings

  • Calories: 491
  • Carbohydrate: 37g
  • Fat: 31g
  • Fiber: 2g
  • Protein: 17g
  • Sugar: 5g

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