Good & Easy Toad in the Hole Recipe

Good & Easy Toad in the Hole Recipe
Recently I took advantage of some time I had in Orlando to visit Universal Studios, and being a big fan I wanted to see the Wizarding World of Harry Potter. Needless to say, Universal has done an amazing job of recreating the scenes, characters, and architecture found in the books. There are also three varieties of Butterbeer (frozen, fizzy, and hot) as well as pumpkin juice, and the candies the characters ate on the train are available (albeit requiring a week’s pay for a couple of bites) in the souvenir shops. The only thing that isn’t great is the so-called British food that was served at Hogwart’s.
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What a sad commentary to the Brits who, while earning the stereotype of having terrible food decades ago, have remedied the situation and now serve some of the best food in the world. The minute you enter the Leaky Cauldron or Three Broomsticks restaurants at Universal, there is a commercial smell, similar to the one you get when you prepare those disgusting hamburger things in a box. If the smell doesn’t turn you off (and the fact that the food is ridiculously overpriced), the taste will. It would seem that a wizard could conjure up edible food for guests. In a word, the food served in the Wizarding World of Harry Potter is “Criminal.”

Of course, you won’t want to duplicate the English dishes served at Universal Studios, but it’s fun to make dishes that were served at Hogwarts. The following recipe is an edible version of the classic Toad in the Hole, which was a favorite of the characters as well as the Brits.

6 Servings

1 pound English bangers, or other favorite sausages

1 cup flour
6 eggs
2 cups milk
1 teaspoon salt

1 12 oz. jar pork gravy

  1. Preheat oven to 400°.
  2. Place the sausages in a 9" x 13" shallow glass baking dish. If they are the fat American-style sausages, cut them in half crosswise.
  3. Pierce the sausages with a fork and place them in the oven for 10 minutes.
  4. Remove from the oven, pierce them again, and press on them a little to exude the fat; bake for another 10 minutes.
  5. Meanwhile place the flour, eggs, milk, and salt in a blender and blend on low speed until well-mixed and lump-free. If a blender isn't available, just whisk the ingredients together.
  6. When the sausages are done, remove from the oven, press on them a little, and spread the fat evenly over the bottom of the pan.
  7. Pour the flour mixture over all.
  8. Bake 30-40 minutes or until puffed and very brown.
  9. Remove from the oven, cut into squares and serve with the gravy.

Amount Per Serving
Calories 363 Calories from Fat 186
Percent Total Calories From: Fat 51% Protein 24% Carb. 25%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 8 g
Cholesterol 262 mg
Sodium 973 mg
Total Carbohydrate 22 g
Dietary Fiber 0 g
Sugars 0 g
Protein 22 g

Vitamin A 8% Vitamin C 4% Calcium 0% Iron 12%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.