Nickel Allergy Friendly Toad in the Hole
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Learn more →Ingredients
4 servings
For the batter
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves (optional)
For the sausages
- 8 pork sausages (about 1.5 lb total)
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 2 tbsp vegetable oil
For the onion gravy
- 2 tbsp unsalted butter
- 2 medium yellow onions, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tsp worcestershire sauce
- salt and pepper, to taste
Instructions
- 1
Make the batter: whisk the flour, salt, and pepper together in a large mixing bowl. Make a well in the center and add the eggs. Whisk the eggs into the flour, then gradually pour in the milk, whisking constantly until the batter is completely smooth with no lumps and has the consistency of heavy cream. Stir in the thyme leaves, if using. Cover and rest at room temperature for at least 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Pour the vegetable oil into a large roasting pan or 12-inch oven-safe skillet and place it in the oven for 5 minutes while you prepare the sausages.
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