*  Exported from  MasterCook II  *

                             Toad in the Hole

Recipe By     : St. Michael Cookery Book
Serving Size  : 4    Preparation Time :1:10
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Large         Pork or Beef Sausages
  25      Grams         Pork or Beef Dripping or Lard -- (1 ounce)
 100      Grams         Flour -- (3 ounces)
     1/4  Teaspoon      Salt
   2                    Eggs,Beaten
 300      Milliliters   Milk -- (11 ounces)
   1      Teaspoon      Dried Mixed Herbs
                        Freshly Ground Black Pepper

1)  Put the sausages in a shallow ovenproof dish or baking tin with the dripping or lard and bake in a hot oven (220° C (425° F)) for 5 to 10 minutes, turning the sausages occasionally to brown them on all sides.

2)  While the sausages are cooking, make the batter.  Sift the flour and salt into a mixing bowl.  Make a well in the centre and put in the beaten eggs and half the milk.  Mix the flour into the eggs and milk, gradually drawing flour in from the sides.  Stir in the remaining milk and beat vigorously with a wooden spoon or wire whisk to make the batter smooth.  Stir in the dried herbs and add pepper to taste.

3)  When the sausages are done, pour the batter into the baking dish with them and continue to bake in a hot oven for a further 40 to 45 minutes, or until the batter has risen and is brown and crisp.

4)  Serve immediately.

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