Sausage and Toad Are Friends.
Nov. 8th, 2021 07:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sausage and Mushroom Toad-in-the-Hole.
1/4 cup vegetable oil
12 standard-size breakfast sausages, pierced with a fork (I used 1 lb savory breakfast links)
14 oz mushrooms, halved or quartered if large
1 Tbsp coriander seeds, crushed lightly (I used mustard seeds)
no garlic (Ha! I used... more. Also one small onion, chopped.)
Batter:
1 3/4 c flour
1/2 to 1 tsp chipotle powder (I used 1 tsp)
1 Tbsp ground coriander
1 tsp turmeric
1 tsp salt
3 eggses
1 cup + 2 Tbsp / 275 ml whole milk
1/4 cup crispy fried onions
Heat the oven to 450. Put the oil into a 12" round or equivalent size roasting dish. Add the pierced sausages along with the mushrooms, give the dish a jiggle to coat everything with oil, then cook in the oven for about 15 minutes.
To make the batter, whisk the dry ingredients together. Make a well in the center and add the eggses and milk, whisking thoroughly to avoid lumps, then stir in the crispy fried onions.
Take the dish out of the oven and throw in the coriander seeds - you should hear them sizzle and pop, as the oil will be very hot. Pour the batter around the sausages and cook for 25-30 minutes. Eat hot, with steak sauce or ketchup. Add a fried egg if you like.
What worked: It was fine. Less bland than everything else in this cookbook.
What didn't: The square baking dish I used was pretty full of mushrooms, sausages, garlic, and onion. Mostly mushrooms. So there wasn't any space for the seeds to hit the oil as directed. Because the dish was full and the sausages were small links, they didn't poke through the top to give the dish its canonical appearance. I wonder if UK-sized breakfast sausages are not the lamb intestine links we have?
Some of the batter stuck to the side even though I had tilted the dish to oil the sides. I am not sure the crispy fried onions were noticeable.
Will I make it again? Eh, the wife suggested trying it with either blood sausage or roasted carrots/parsnips for a vegetable version. Those might both be interesting, but I don't think I'll bother.
1/4 cup vegetable oil
12 standard-size breakfast sausages, pierced with a fork (I used 1 lb savory breakfast links)
14 oz mushrooms, halved or quartered if large
1 Tbsp coriander seeds, crushed lightly (I used mustard seeds)
no garlic (Ha! I used... more. Also one small onion, chopped.)
Batter:
1 3/4 c flour
1/2 to 1 tsp chipotle powder (I used 1 tsp)
1 Tbsp ground coriander
1 tsp turmeric
1 tsp salt
3 eggses
1 cup + 2 Tbsp / 275 ml whole milk
1/4 cup crispy fried onions
Heat the oven to 450. Put the oil into a 12" round or equivalent size roasting dish. Add the pierced sausages along with the mushrooms, give the dish a jiggle to coat everything with oil, then cook in the oven for about 15 minutes.
To make the batter, whisk the dry ingredients together. Make a well in the center and add the eggses and milk, whisking thoroughly to avoid lumps, then stir in the crispy fried onions.
Take the dish out of the oven and throw in the coriander seeds - you should hear them sizzle and pop, as the oil will be very hot. Pour the batter around the sausages and cook for 25-30 minutes. Eat hot, with steak sauce or ketchup. Add a fried egg if you like.
What worked: It was fine. Less bland than everything else in this cookbook.
What didn't: The square baking dish I used was pretty full of mushrooms, sausages, garlic, and onion. Mostly mushrooms. So there wasn't any space for the seeds to hit the oil as directed. Because the dish was full and the sausages were small links, they didn't poke through the top to give the dish its canonical appearance. I wonder if UK-sized breakfast sausages are not the lamb intestine links we have?
Some of the batter stuck to the side even though I had tilted the dish to oil the sides. I am not sure the crispy fried onions were noticeable.
Will I make it again? Eh, the wife suggested trying it with either blood sausage or roasted carrots/parsnips for a vegetable version. Those might both be interesting, but I don't think I'll bother.
