Toad in the Hole
An Irish Country Cookbook: More Than 140 Family Recipes from Soda Bread to Irish Stew
Published by Forge Books
The country folk claim that this dish came by its name because it resembled a toad or maybe a frog peeping out of a hole when it had awakened from hibernation. Then when it climbed out of the mud, leaving an imprint of its shape behind, it was just like removing a sausage from the batter in which it had been cooked. Ma says they did not actually eat toads, which are probably quite poisonous, but they used any bits and pieces of leftover meat or sausages baked in the batter, which helped to make a meager amount of food feed more mouths.
Total TimeUnder 30 minutes
- 2 eggs
- 4 ounces self-rising flour
- A pinch of baking powder
- A splash of milk
- A few thyme leaves
- Salt and freshly ground black pepper
- 4 ounces pork cocktail sausages, cooked
Preheat the oven to 425°F/225°C. Beat the eggs in a bowl. Continue to whisk and add the flour and baking powder gradually, together with enough milk to make a thickish batter the consistency of cream.
Add the thyme leaves, season with salt and pepper, and pour the batter into a greased 7- inch casserole dish. Place the sausages on top. Bake for 10 to 12 minutes, until the batter is well risen and golden brown. Serve.
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Copyright Patrick Taylor, 2017