Sunday, February 19, 2012

Toad in the Hole

Keeping up with our Anglophile menu in honor of the Downton Abbey marathon today, I decided to make Toad in the Hole.

I had to laugh this morning as we were eating breakfast.  Rick Santorum was on Face the Nation and I could only imagine what he would have to say about something called "toad in the hole".  It seems Senator Santorum thinks more about perverted sexual acts more than anyone else in our nation.  I can't WAIT until he is president.  Not.

Anyway, Toad in The Hole is basically Yorkshire Pudding with sausage and bacon.  Its very easy to prepare and is incredibly dramatic when it comes out of the oven.  It puffs up and rises out of the pan almost like a popover.  A delicious, sausage popover.  Sorry Senator Santorum, sausage popover isn't a euphemism for anything.

This is wonderful for brunch or even for dinner.  Serve it with some coarse grained mustard for added deliciousness!

One last thing:  Google Santorum.   LOL

Toad in the Hole
serves 4-6

5 slices bacon
1 lb pork breakfast sausage links (I used Johnsonville maple sausage)
1 cup flour
1 tsp baking powder
1 tsp salt
1 1/2 cups milk
3 eggs

Preheat oven to 400 F.

In a large skillet cook bacon until crisp.  Remove bacon from pan and reserve.  Add sausage links to pan and cook until well-browned.

Meanwhile, combine flour, baking powder and salt in a medium-sized bowl and whisk to combine.  Add Milk and eggs and whisk until smooth.

Pour cooked sausages and any pan drippings into a 10x6 baking pan.  Pour egg batter over sausage and top with bacon.

This unappealing pan of glop will be transformed in the oven

Bake 30-35 minutes until puffed and golden.  Serve immediately.

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