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Welcome to the Yourcounty toad in the hole recipe, a winter treat made with delicious vegetarian or free range pork sausage in freshly made batter accompanied with gravy. This is a recipe which is rarely made any longer in most British households, if you still make this dish or have a variation on the basic recipe we'd welcome your feedback. We hold over a hundred traditional and interesting recipes in our Kentish Food Directory.
Toad in the hole is basically just a batter mixture with sausages dropped into it here and there. At its best it is a very tasty dish, filling and usually well received by children. It's an easy meal to make, although its perfection takes some time. The secret to the success of Toad in the Hole is the quality of the sausages you use and what you surround the dish with. Combine the Toad with oven roasted tomatoes, steamed spinach and thick onion gravy for a hearty, complete meal. Kids will love Toad in the Hole served with creamy rough mash potatoes and baked beans. If you want to be particularly creative try making individual Toad portions in small dishes. Don't confuse toad in the hole with sausages served in large Yorkshire puddings, the two things are quite different.
We have heard about versions of this dish using other forms of meat, but very few reliable recipes can be found. We have heard about spam and faggots cooked in batter but neither dish sounds very inspiring. If you think different let us know. If you're a fan of vegetarian sausages you may be able to make a veggie toad in the hole successfully.
In those Kentish homes and restaurants where you can find the dish it is traditionally served with mash and gravy, braised cabbage and possibly beans, mustard and occasionally horseradish are the condiments that might be chosen.
Toad In The Hole Preparation Time - 10 Minutes
Suggested Cooking Time - 50 Minutes
A recipe from Patricia's cookbook
Ingredients: Serves 4
120g flour (sifted)
Pinch of salt
Large knob of butter
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