Toad in the Hole
Toad in the Hole
w/ Onion Gravy
This is a British dinner that I have wanted to try for a very long time now. Nigella Lawson has a recipe, also Pippa Middleton and Tom Parker-Bowles, Camilla Parker-Bowles son, she is married to Prince Charles. I have all of their cookbooks. I’m also sure that most British have their own favorite recipe. This one however, is Pippa Middleton’s. We actually enjoyed it very much. It was a perfect little dinner to eat on the coffee table as we answered the door to the many trick-or-treaters that we received.
(I added the toad for accent, above.)
I used two different sausages. The sausages on the left are Italian and the ones on the right are a healthy chicken sausage alternative. The healthy version is for me and Gordon and the rich Italian are for Brodie and Veronica.
The Onion Gravy
Pouring the batter over the sausages.
Italian Sausage Toad in the Hole
Chicken Sausage Toad in the Hole
I love that it comes out clean. Oh, and thank you to my cousin Susan for the Halloween card. She is the most thoughtful person that I know. She never forgets a birthday or an anniversary or any holiday that is special to an individual. To me, it is Halloween. I sent her a card of our Alfred Hitchcock Halloween and she loved it! She says that she has it sitting on their secretary in the hallway. Now THAT, makes me feel good!
I love you Susan,
This is Pippa Middleton’s Toad in the Hole with Onion Gravy Recipe:
-16 Pork Sausages (We used turkey sausages and Italian sausages)
-16 slices Prosciutto (We omitted this)
-2 T. Olive Oil
-3 1/2 Cups All-Purpose Flour
-2 Cups Milk
-1 t. Mustard Powder, or to taste
-2 T. Chopped Fresh Rosemary
-salt and freshly ground black pepper, to taste
For the Onion Gravy:
-2 T. Olive OIl
-2 Large Onions, Peeled and Finely Sliced
-4 t. Dijon Mustard
-1 Quart Beef Stock (We used a chicken stock)
Preheat oven to 400F.
Wrap the sausages in the prosciutto. Pour the oil into the bottom of the two large 9 x 13 x 1/12-inch-deep baking dishes and arrange the sausages in a single layer in each pan. Place in the preheated oven and bake 10 minutes.
In a bowl, whisk together the flour, eggs and half of the milk. Gradually mix in the rest of the milk until smooth. Add the mustard powder and rosemary. Season with salt and pepper.
Remove the pans from the oven. Ladle the batter over the sausages until they are three-quarters covered. Return to the oven, and bake for 20 to 25 minutes, until risen and golden brown.
To make the onion gravy, heat the olive oil in a heavy-bottomed sauce pan. Add the sliced onion and cook over low heat until soft, golden and caramelized. Stir in the mustard and pour in the stock. Bring the mixture to a boil, simmer for 10 minutes or until the liquid has thickened and reduced by half.
Thank you Pippa! It is delicious!!