a classic toad in the hole

Sleepy weekends mean comfort food and this weekend it had to be toad in the hole. I recently discovered Sloane's sausages when I enjoyed a fantastic brunch at Chu here in Bangkok. A couple of weeks later I  happened to discover them for sale in the fancy supermarket near my apartment. If you are in Bangkok and you have the opportunity you really must go to Chu and also seek out Sloane's sausages. They are something special and rival the best 'artisanal' sausages you can get anywhere.

When you've got awesome sausages like these you need to make something to celebrate them and you don't get much more celebratory than toad in the hole. This is my version and it's super easy and very very tasty. We ate it with steamed broccoli and some of Sloane's glorious onion gravy. Yum!



Ingredients
5 or 6 cumberland sausages
125g plain (all purpose) flour
2 eggs
2 tbsp lard or dripping
150ml milk
150ml beer
salt & pepper

1. Place the flour in a large mixing bowl and make a well in the centre. Beat together the eggs and milk and pour into the flour little by little mixing thoroughly as you go making sure to get rid of any lumps. I did this with a hand whisk but by all means use an electric one if you've got one. 
2. Once the flour, milk and eggs are combined add the beer, salt and pepper. Mix everything together thoroughly, cover then leave to the side for about 30 minutes while you prep everything else or have a cup of tea.
3. Preheat your oven and roasting tin to 220C. While you're doing this thoroughly brown your sausages in a frying pan on your hob. Some people like to roast them in the oven but I prefer this way. 
4. Once you're ready to go, bring out your roasting pan from the oven add the lard or dripping. Put it back in the oven or heat on the hob (this will depend on your roasting pan/hob) until the fat is smoking hot.
5. Now, carefully add the fat from cooking the sausages, followed by the batter and then place the sausages. When you pour in the batter there should be an audible sizzling as it hits the fat. 
6. Put the pan back into the oven and roast for 35-45minutes or until the batter is risen, golden brown and cooked through. Don't be tempted to open the oven door while it's cooking though, it might stop the batter rising.
7. Serve with a good onion gravy, mashed potato and peas or broccoli.