This flavor-packed puree isn’t just good for you: It’s based on a recipe from the Algonquin Hotel in New York City, where writers of the 1920s...
Toad in the hole
To Brits, Toad in the Hole is a traditional sausage and Yorkshire pudding dish. To a Yankee, it could best be described as hot dogs combined with popovers.
The resulting dish sort of tastes like a corndog hot dish! The tangy onion “gravy” elevates the flavor, but this is an all-around favorite for the whole family.
Toad in the Hole with Onion Gravy
1 pound pork link sausages
1 tablespoon vegetable oil
2 red onions, thinly sliced
2 cloves garlic, peeled and sliced finely
2 tablespoons butter
6 tablespoons balsamic vinegar
1 tablespoon powdered vegetable stock (or beef or chicken bouillon powder)
1 cup water
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup milk
Heat the oven to 450 degrees.
Put the oil and sausages in a 9-by-9-inch baking dish and bake for 15 minutes or until browned.
Cook the onions and garlic in a medium saucepan with the butter until the onions are soft and turning brown. Add the balsamic vinegar, powdered stock and water, and cook until the liquid is reduced by half. Remove from heat.
Mix the flour, salt and egg in a small bowl using an electric whisk. Slowly add the milk, whisking all the time.
Pour the batter over the browned sausages and bake for 25 to 30 minutes, until the dough is risen and golden. Don’t open the oven door — or adjust or prod this dish — during baking.
Cut the dish into squares, top with onion gravy and serve with a side of roasted broccoli.
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