Toad in the Hole

This is a Townsend adaptation on an old English classic. The free range large black pigs provide a great tasting sausage which when combined with a Yorkshire pudding is a quick meal. You can also eat this dish cold during a picnic.

8 beef or pork English Style sausages (Cumberland, Gordy, Garlic Beef)
2 c milk
2 c all-purpose flour
4 eggs
1 tsp salt
Vegetable oil or lard

Pre heat oven to 425 deg.

In a frying pan over high heat brown the sausages on all sides. While sausages are browning, combine all batter ingredients in a blender and blend on high speed till well combined, let rest while the sausages cook.

Pour the drippings from sausages and add just enough lard to cover the bottom of a 9”x 9” pan and place it in the oven to get smoking hot, if not enough drippings add a few tbsp. more of lard so that there is a good layer of fat/drippings in the bottom of the pan (approx. 1/8”thick). When very hot, lay sausages evenly in pan, immediately pour batter over and quickly place back into hot oven. Bake at 425 for 30 min, if more time is needed to ensure baked through reduce heat to 350 deg.

Serve in wedges with a thick rich beef & onion gravy