Bergy's Toad in the hole
Recipe: #2147
November 07, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Pork, Pork Sausage, Eggs, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Game/Sports Day, Weeknight Meals, Oven Bake more
"This is pure comfort food. I like to use hot Italian sausages but bratwurst are good too.I have listed bratwurst in this recipe but use your favorite sausage. Use your favorite meat ball recipe or use bought ready made. Allow at least an hour of chill time for the batter"
Original recipe yields 3 servings
Ingredients
Nutritional
- Serving Size: 1 (240 g)
- Calories 360
- Total Fat - 10.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 221.8 mg
- Sodium - 790.7 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 6.4 g
- Sugars - 6.4 g
- Protein - 18.9 g
- Calcium - 193 mg
- Iron - 3.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Sift the flour and salt together
Step 2
Beat the eggs and milk together
Step 3
Gradually add liquid to the flour, beat for a full 2 minutes
Step 4
Place in refrigerator for at least an hour to get it really cold
Step 5
While the batter is cooling brown the sausages, only half cook them, but you want them nice and brown on the outside
Step 6
Pre-heat oven to 400f, Grease a 10X6X2 ovenproof casserole dish, warm it
Step 7
Pour in half of the yorkshire batter, scatter the meatballs (sausages) in the batter, pour in the remaining batter
Step 8
Bake uncovered for approximately 30 minutes or until it is all puffed up around the sausages (meatballs)
Tips & Variations
No special items needed.
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