This is one of those dishes that is classic comfort food and perfect for lifting the spirits on cold days. Use only the best sausages for this grown up version, which includes chives.
Serves 4 – 6
175g / 6oz / 1 1/2 cups plain (all-purpose flour)
30ml / 2 tbsp chopped fresh chives (optional)
300ml / 1/2 pint / 1 1/4 cups milk
50g / 2oz / 1/2 cup white vegetable fat or lard
450g / 1lb Cumberland sausages or good quality pork sausages
salt and ground black pepper
Preheat the oven to 220C / 435F / Gas 7. Sift the flour into a bowl with a pinch of salt and pepper. Make a well in the centre of the flour. Whisk the chives, if using, with the eggs and milk, then pour this into the well in the flour. Gradually whish the flour into the liquid to make a smooth batter. Cover and leave to stand for at least 30 minutes.
Put the vegetable fat or lard into a small roasting pan and place in the oven for 3 to 5 minutes until very hot. Add the sausages and cook for 15 minutes. Turn the sausages twice during cooking.
Pour the batter over the sausages and cook for about 20 minutes, or until the batter is risen and golden. Serve immediately.
For a kids supper, make small individual toad in the holes. Leave out the chives from the batter and cook small cocktail sausages in patty tins (muffin pans) until golden. Add the batter and cook for 10 – 15 minutes, or until puffed and golden brown.
toad in the hole gordon ramsay