Description
Toad in the hole, adapted from Simply Recipes
Ingredients
Scale
- 1 1/2 C (180g) all-purpose flour
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 3 large eggs, beaten
- 1 1/2 C milk (whole, preferred)
- 1 tsp chopped fresh thyme leaves
- 4 Tbsp butter, melted (divided)
- 1 Tbsp vegetable oil
- 1 lb English bangers or other sausage (bratwurst, garlic sausages)
Instructions
- Whisk together the eggs, flour, milk, 2 Tbsp melted butter, salt, and a heavy pinch of pepper until smooth. You can also use an immersion blender to get total smoothness once the ingredients are combined somewhat.
- Stir in the chopped thyme and set the batter aside to rest. (Resting it will allow any gluten to relax, making for better oven-spring.)
- Preheat your oven to 425°F (218°C) with a greased metal cake pan or large cast-iron pan in it. (Glass is a terrible conductor of heat, and we want lots of heat conduction in this case. Metal is best.)
- Heat the vegetable oil in a skillet over medium-high heat.
- Brown the sausages in the pan and brown them for a few minutes on each side, flipping them and lowering the heat if browning too quickly.
- Cook the sausages to 105°F (41°C), checking with your Thermapen ONE.
- When the oven is heated, pour the remaining 2 Tbsp melted butter into the pan in the oven. Arrange the sausages in the pan, and pour the egg batter in around the sausages.
- Cook, checking the temperature of the sausages after 20 minutes. (A good timer will help!)
- If the sausages have reached 160°F (71°C), remove the pan from the oven.
- You can cut the toad in the hole in the pan or slide it out onto a cutting board and cut it more easily.
- Serve it up, possibly with some oniony gravy on top.
