Sometimes when I’m on holiday, I meet people with whom I maintain a friendship, even though they may live thousands of miles away. In 2005 I met two guys from Poole, in South West England. Andy Carter and Derek Smith have been my good friends ever since, and they’ve visited Newfoundland twice. Like me, they’re dedicated foodies. Once I asked them about the kind of food they grew up eating, and Derek sent me this recipe. It’s called Toad in the Hole, but happily there are no toads involved.
- Yield: 4 Servings
- 8 plump pork sausages
- 1 tbsp (15 ml) sunflower oil
- 1 small onion, finely chopped
- 0.12 tsp (½ ml) salt
- 4 oz (120 ml) flour
- 1½ cup (375 ml) whole milk
- 1 medium egg
- Heat frying pan on medium high. Add sausages and cook until golden brown. Remove sausages from pan and set aside. Add oil and onion to pan. Cook until onion is soft. Preheat oven to 450 F (235 C).
- Mix salt and flour together in bowl. Make a well in centre of dry ingredients. Stir milk and egg together and gradually pour into well as you mix flour with liquid. You’ll end up with a smooth batter. Cover base of baking dish evenly with onion and whatever oil remains in pan.
- Place sausages on top of onion. Place dish in hot oven for 15 minutes.
- Remove dish from oven and quickly pour batter into baking dish. Return dish to oven and bake for 30 to 35 minutes or until batter has turned golden brown.