When I prepare Toad-In-The-Hole for my family, I sometimes make them individually in a muffin pan, so that we can enjoy them for breakfast and lunch. It's a great idea to have in the refrigerator for an after school treat as well.
When Jamie's recipe calls for "Quality Sausage", truly, we all mean "Quality Sausage"! and that would be a British version of sausage also knows as "Bangers" which is most delicious. Bangers are white in appearance, and are composed primarily of pork butt, a small amount of breadcrumbs, and water. They are normally pleasantly spiced with both sweet and savory spices. The average banger will have both salt and pepper, as well as sage, ginger and mace or allspice. Spices differ depending upon the brand.
Now, we call the English sausage at home as a "British" banger sausage, but the Irish will probably argue that they are the ones that introduced this version of sausage to the British. No arguments from me, I'm just glad they exist!
You may be able to find the English sausages (bangers) in your local grocery stores or at a specialty store that sells British groceries. If you cannot find these sausages, I am sure that whatever your choice of sausage, it will be just fine for this recipe.
I used Jamie Oliver's recipe for Toad-In-The-Hole with this very tasty "Onion Gravy" recipe that accompanies the toad in the hole quite deliciously. I will direct you to Jamie's web site for the recipe http://www.jamieoliver.com/recipes/pork-recipes/toad-in-the-hole
Whatever the history or the origin of this recipe, I will assure you, that you will really enjoy it. Hey, here in America, I make these for Superbowl!! Enjoy Mate!
|Toad-In-The-Hole and Onion Gravy|