Toad-in-the-Hole

Name: Toad-in-the-Hole
Yield: serves 4
Ingredients: 2 large eggs; 2/3 cup milk; 1 tablespoon Dijon mustard; Coarse salt and freshly ground pepper; 1/2 cup all-purpose flour; 3 tablespoons vegetable oil or bacon fat; 5 English-style fresh pork sausages, casings removed; 1 tablespoon chopped fresh rosemary; Onion Gravy (recipe follows); 3 tablespoons unsalted butter; 2 medium onions, halved and thinly sliced; 1 tablespoon all-purpose flour; 1/3 cup Madeira wine; 1 cup homemade or low-sodium store-bought chicken stock; 1/2 teaspoon Worcestershire sauce; Coarse salt and freshly ground pepper; (makes 1 cup)

January 26, 2012

Recipe information

Yield
serves 4

Ingredients

2 large eggs

2/3 cup milk

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

1/2 cup all-purpose flour

3 tablespoons vegetable oil or bacon fat

5 English-style fresh pork sausages, casings removed

1 tablespoon chopped fresh rosemary

Onion Gravy (recipe follows)

Onion Gravy

3 tablespoons unsalted butter

2 medium onions, halved and thinly sliced

1 tablespoon all-purpose flour

1/3 cup Madeira wine

1 cup homemade or low-sodium store-bought chicken stock

1/2 teaspoon Worcestershire sauce

Coarse salt and freshly ground pepper

(makes 1 cup)

Preparation

Step 1
Preheat the oven to 425°F. In a medium bowl, whisk together the eggs, milk, 2/3 cup water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.
Step 2
Coat a 13 × 9-inch or 3 1/2-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.
Onion Gravy
Step 3
Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.
Step 4
Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsBritish European Sausage Meat Rosemary Herbs & Spices Onion Root Vegetable Vegetable Main Breakfast Nut Free Easy Baking Cookbooks

Recipe information

Ingredients

Onion Gravy

Preparation

Step 1

Step 2

Onion Gravy

Step 3

Step 4

Recipe notes