Toad in the Hole is a traditional English dish of sausages cooked in a Yorkshire pudding batter. Our version replaces the butter with oiive oil and adds grainy mustard and onion quarters to the batter.
8 chicken or turkey sausage links (about 1 lb. total)
2 onions, quartered
2 tablespoons olive oil
2/3 cup all-purpose flour
1 teaspoon salt
2 large eggs
2 teaspoons grainy mustard
1 1/4 cups low-fat milk
How to Make It
Preheat oven to 475ºF. Place sausages and onions in a 9-by-13-inch baking dish and toss with oil. Bake until lightly browned, turning once, about 10 minutes.
While sausages are baking, whisk flour and salt in a large bowl. Whisk together eggs, mustard and milk in a large measuring cup, add to flour mixture; whisk until smooth. Carefully pour batter into baking dish with sausages and continue to bake until puffed and golden, about 30 minutes longer. Let stand 5 minutes and serve.
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I've made this several times. It's a good solid dinner. However, it is somewhat bland. I keep trying different sausages to pep it up, but I've not hit on the improvement yet. I'll keep trying with herbs, or hot sauce, or something. Suggestions?