Ingredients: |
Ingredients: 1 cup of plain flour
2 tablespoons fresh chopped parsley (fresh is best, but you can use dried)
2 teaspoons fresh chopped thyme (fresh is best, but you can use dried)
pinch of salt
1 egg, beaten
1 and 1/4 cups milk and water mixed (or use skim milk)
4 tablespoons oil
1 pound of your choice of sausages (6-8)
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Directions: |
Directions:Stir the flour, herbs, salt together in a bowl and form a well in the center.
Pour the beaten egg into the well, then gradually pour in the milk/water liquid, while stirring the dry ingredients into the liquids. Beat to form a smooth batter, then let rest for about 20 minutes.
Preheat the oven to 425 degrees. Pour the oil into a small roasting pan or baking dish. I use a 9x12 glass baking dish or an oval baker about the same size. You need a pan large enough to put the sausages in and still have room to pour the batter around them (framing them). Sausages can be close together.
Add the sausages and turn them to coat evenly with the oil. Cook the sausages in the oven for 10-15 minutes, until they are beginning to brown all over, and the oil is very hot. I usually turn them once. You must preheat the oil with the sausages so that the batter rises well and becomes crisp!
Stir the batter, then remove the pan/baking dish from the oven and quickly pour the batter all around the sausages. I usually pour around all the sides first, then pour a little between the sausage rows. Return the pan/baking dish to the oven and bake for 30-40 minutes, depending on batter depth, until
batter has risen and is brown and crisp around the edges. |
Personal
Notes: |
Personal
Notes: This recipe gives you a dish that is a combination of sausages and a popover
bread! I usually use a little extra thyme for more flavor. I started making this to honor my husband David's British heritage, and it has now become a favorite of ours. It is also a favorite of my son-in-law, Alex, and daughter Kim!
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This recipe for British Toad in the Hole is from