This puffy, bready British inspired dish is wonderful with your favourite sausage. I used Bratwurst and added some onions; then I added some herbs to the batter. I included gravy with mushrooms and onions; 'cause I can. This is a large recipe; half if desired.
Ingredients
Yorkshire pudding recipe here
oil
2-16 oz pkgs of bratwurst sausage links
Gravy:
1 small onion, sliced thinly 2" length
16 oz mushrooms, medium diced
1 tbsp dijon mustard
sprinkle of Worcestershire sauce
1 oz white wine
2 tbsp flour
tt salt and pepper
2 cups chicken stock
tt fresh herbs
tt green onions, chopped
Parmesan
Instructions
1. In a saute pan, caramelize sausage all over. They don't have to be 100% cooked through. Give them good colour though; about 10-12 minutes. Remove sausage and set in a large 11X14 casserole dish.
2. Preheat oven to 425F.
3. Now saute the onions in the remaining oil. While they cook, prepare a batch of batter according to the recipe. Include 2-3 tsp of dried herbs if desired (ex. thyme). Now place onions in casserole and spread around evenly.
4. Pour the herbal batter in casserole and place in oven on middle rack for 20-25 minutes.
5. While the Toad in the Hole bakes, make your onion gravy. Saute the onions for a few minutes, then add mushrooms. Let them brown fully. Add mustard and Worcestershire, then deglaze the pan with wine. Let cook off. Sprinkle with flour and let cook a minute. Now add chicken stock and let thicken. Season with a bit of mustard, salt and pepper.
5. Do not open the oven while the casserole is baking. It will fall once you remove from the oven. Sprinkle with some fresh herbs or scallions. A sprinkling of Parmesan adds a lovely touch. Serve hot with the gravy. Serve with a vegetable too!
Susie's Tips and Tricks
You can halve this recipe and halve the recipe for the batter posted here. Use a 13X9 pan.
If your gravy is thin, mix flour into a few tbsp of cold water. Stir well and pour in, it should thicken quickly.
This dish will be puffy upon removal from the oven; it will collapse. That's okay, its still delicious!
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