Toad in the Hole - Easy Cold Oven Method - Food Wishes

sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages are lower in fat.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is vegan and lower in cholesterol.

In a bowl, crack 4 large whole eggs and season with kosher salt, black pepper, and 2 shakes of cayenne.

Add 1 cup of flour and 1 cup of milk to the eggs and whisk thoroughly until there are no lumps.

Add a small splash of cold fresh water to the batter and whisk again until smooth.

Cover the batter and let it rest at room temperature for about an hour.

In a skillet over medium-high heat, add 1/4 cup of vegetable oil and brown 3 pork sausages for 2-3 minutes on each side.

Once browned, remove the sausages from heat and transfer them to a baking dish, spacing them evenly.

Pour the sausage-infused oil over the sausages and use a pastry brush to coat the inside of the baking dish with the oil.

Pour the batter into the baking dish over the sausages without getting it on them.

Place the baking dish in a cold oven and turn the oven to 500 degrees Fahrenheit, setting a timer for 30 minutes.

While the batter is baking, melt 2 tablespoons of butter in the same skillet over medium-high heat and add 1 large diced red onion with a pinch of salt.

Sauté the onions for 5-6 minutes until soft and starting to brown.

Stir in some flour and cook for about 2 minutes to remove the raw flavor.

Add 2 cups of chicken broth to the roux and whisk until it thickens and simmers, about 5 minutes.

Add a few dashes of worcestershire sauce and a small splash of balsamic vinegar to the gravy, stirring to combine.

Taste the gravy for seasoning and finish with sliced green onion if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens