We have a bit of fusion going on today folks! Toad in the hole is a traditional British dish consisting of sausages cooked in a sea of batter. I’ve taken that and Frenched it up a bit (ooh la la!) by using French sausages and herbs. It is more of a winter comfort food dish, but I made it in the summer, so we have seasonal fusion going on too (work with me here).
WHAT YOU NEED:
– 6 to 8 Toulouse sausages
– 225g plain white flour
– 4 eggs
– 250ml milk
– 2 tablespoons oil
– 1 rounded teaspoon dried Herbs de Provence
– Salt and Pepper
(Yes I know it says “British pork” on the pack, but the pork is made into French Toulouse sausages, as I said, lots of fusion!).
WHAT YOU DO:
1. Put the oil into a baking dish (mine is approx 9×12″). Place the sausages on the oil and bake in a preheated oven at 180C/350F for 10 mins.
2. While the sausages are cooking, whisk the flour and eggs together, adding the milk a little at a time until you have a smooth batter. Mix in the herbs and salt and pepper to taste.
3. Remove the dish from the oven and pour the batter over the sausages. You don’t want to completely submerge the sausages.
4. Return to the oven for about 25-30 mins until it has risen and the edges are crispy and brown, the middle should still be fairly soft.
Serve with onion gravy and vegetables of your choice.