Delicious pieces of home-canned sausage, baked in an eggy batter and served with sausage gravy.
This is based on the classic English dish, Toad in the Hole. We’re calling it “Toads” because the sausage has been cut into pieces.
This is really easy to make.
Classically, it’s served with mash, and a veg.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
Toads in the hole
- 100 g flour (2/3 cup / 3 oz)
- 1/2 teaspoon mustard powder
- 1/2 teaspoon thyme (dried)
- 1 egg
- 300 ml milk ( 1 1/4 cups / 10 oz)
- 2 half-litre jars home canned sausage (2 pint jars)
- 1 tablespoon fat
- 3 tablespoons cornstarch
- 1 teaspoon parsley (dried. Optional)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
Mix the flour, mustard powder and thyme.
Make a well in the centre.
Crack in the egg, add the milk.
Mix all together to make a batter.
Set batter aside to rest.
Drain sausage, saving the liquid.
Spray a skillet with cooking spray, fry the sausages pieces for about 5 minutes to crisp them (optional).
Start heating your oven to 180 C (350 F).
Take a casserole dish, put in 1 tablespoon of fat (or 2 of oil). If you have a glass dish, put the cover on, and zap in microwave for 2 to 3 minutes until the fat is melted and quite hot, almost spattering. If you are using a metal baking dish, heat it in oven (no need to cover) until the fat is melted and quite hot.
Scatter the sausage pieces in.
Pour the batter over.
Baked uncovered for about 50 minutes or until a knife comes out clean.
While it's baking, make the gravy as follows:
Take about 1 cup (200 ml, the precise amount doesn't matter) of the sausage broth and put it in a large microwave safe dish with tall sides (a large jug is ideal), and whisk in the corn starch till dissolved. Stir in the parsley, garlic and onion powder, if using.
Stir in the rest of the reserved sausage broth.
Zap in microwave for 1 minute; take out, whisk, put back in microwave and zap on high until thick, about 4 to 5 minutes.
Adjust taste of gravy if desired with black pepper, salt substitute, Worcestershire sauce, etc.
Serve hot slices of the toad with piping hot gravy.
For the fat, we used duck fat.
You will need a 2 litre (2 quart) casserole dish. It should be glass if you want to heat the fat in the microwave; metal is fine if you want to heat the fat in the oven instead.
Instead of the 1 egg, you can use 4 tablespoons of liquid egg substitute.
Makes 1 kg. That is, 6 x 150 g (1/2 cup / 5 oz) servings.
Per serving of 150 g (1/2 cup / 5 oz / 1/6th of the dish), with gravy:
- 278 calories, 394 mg sodium
- Weight Watchers PointsPlus®: 7 points
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.