Toad in the hole...help!!(read on)?!


Question: Ive got yorkshire pudding mix & sausages...
what do I do now?
Do I cook the sausages before putting them in the yorkshire pud mixture?


Answers: Ive got yorkshire pudding mix & sausages...
what do I do now?
Do I cook the sausages before putting them in the yorkshire pud mixture?

cook the sausages fully.
the batter stops them getting overcooked

YES! Cook until browned and then pour batter over them and put into oven for 15 - 20 mins

yes, brown the sausages, whilst doing so heat some oil in the dish in the oven. When sausages done pop them in dish and pour mixture around.

yummy enjoy!

yep, lightly fry the sausages or grill in the oven, and place them in the baking tray then cover around with the mixture.

Oh- u made me hungry now!!!

Brown the sausages. They don't have to be completely cooked right through (the oven will do that) but the sausages will look too anaemic and unappetising if you serve it without browning them under grill or in frying pan.

(I hope you made your own pud mix! ;o))

Well I cook the sausages until about 90% cooked then add them to batter with the fat from the sausages poured over batter, then in the oven

Loverly - dont forget the onion gravy and mash !!

Toad in the hole

Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
2 free-range eggs
125g/4?oz plain flour
150ml/5fl oz milk mixed with 150ml cold water
1 level tbsp grain mustard
salt and freshly ground black pepper
6 fat, herby pork sausages
100g/3?oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon
3 tbsp dripping or lard
To serve
brown onion and madeira gravy



Method
1. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes.
2. Preheat the oven to 220C/425F/Gas 7.
3. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.
4. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.
5. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.
6. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy.

no need to cook them but put them in the tray whilst you are heating up the cooking oil, get the oven hot for the yorkshire to raise,

p.s. can i come over for tea, its one of my favorites

Cook the sausages first then just pour the yorkshire pud mix over the topand cook it ooooo lalala yummy!

yes even I know that and I'm a Man

Add some fried onion to the base of the pan before you add the sausages.
Yummy.

i would brown the skins first just so they look a little more appetizing once you have added the batter. nothing worse than pale insipid looking sausages - they remind me of mens ugly dangly bits.oooh just put myself off toad in the hole now.....sorry...





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