Jim’s Toad in the Hole


Sausage baked in a savory pastry with balsamic sauce on the side.

Time: 1 + hour

1 1/2 cups all purpose flour

1 tsp. kosher salt

pinch of black pepper

3 eggs, beaten

1 1/2 cups milk

4 tablespoons melted butter

2 sprigs fresh rosemary

1 Tbs. vegetable oil

1 lb. good quality sausage links

2 large yellow onions, chopped

2 garlic cloves, chopped

1 tsp. fresh thyme

6 tablespoons balsamic vinegar

1 beef bullion cube

In a large bowl, whisk together the flour, salt, and pepper.

Make a well in the center of the flour, pour in the eggs, milk, and 2 tablespoons of the melted butter and whisk until the flour is smooth. Cover and let stand 30 minutes.

**Coat the bottom and sides of an 8"x12" casserole dish with vegetable oil, set the oven rack in the lower third of the oven, place the oiled dish on the rack and preheat the oven to 425°F. .

While the oven is heating, heat a tablespoon of oil on a skillet on medium heat. Add the sausages to the skillet and brown them.

When the sausages have browned and the dish in the oven is hot, pull the oven rack out a bit then place the sausages in the casserole dish and pour the batter over the sausages, adding the sprigs of rosemary in with the batter.

Cook for 20-30 minutes, or until the batter is risen and golden—do not open the oven too soon or the batter will collapse.

Meanwhile, cook the onions in the skillet using the remaining 2 Tbs. butter until they have softened and browned (about 5 minutes).

Add the garlic and thyme and sauté for 30 seconds or until fragrant.

Add the balsamic vinegar and cook until the liquid reduces by half.

Add the bullion cube and stir.

Sprinkle with a little water, let simmer, then serve with the toad in the hole.