The classic English dish Toad In a Hole is made with sausage, a simple bread pudding, then topped with a mustard-onion gravy. This is a perfect meal when you are looking for something a little different.
Welcome to Mitten Movie Night the Royal Wedding Edition! I decided to make a classic English dish for this special occasion.
I hadn’t had Toad In The Hole before I knew that it was going to be something that I would love. Meat, onions, carbs….GRAVY!!! Of course, I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer. We eat these a lot during the Summer and they worked great in this recipe.
What beer pairs well with sausages?
The beer: Soft Parade from Short’s Brewing.
While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing. This beer is full of fruit flavor: strawberries, blueberries, raspberries, and blackberries.
Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have.
See how I did that? Wink, wink….I know it was a weak analogy but like most things, I’m going with it!
So after going through about a million recipes, I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy.
How to make Toad In a Hole:
For the base, it’s just flour, salt, eggs, and milk. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together. Half the recipes said to just keep it out on the counter for 10-30 minutes. The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set. What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.
The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in. About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees.
Now put the pan you plan on baking this in into the oven. I used a metal pan because I was worried about adding the cold batter to a hot pan would break it.
Next, brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which take about 8 minutes but don’t worry about cooking all the way through. Reserve any oil in the pan for the gravy.
Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages.
Return it to the oven and cook for 45 minutes.
For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
Take out the Toad In The Hole from the oven. Slice and serve topped with gravy.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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