Toad-in-the-Hole is a fantastic British dish that somehow never made it to America. It is sausage cooked in a large yorkshire pudding (some places in America call them Popovers) making a juicy, butter, lovely meal. I decided to take a little risk and add some apples and rosemary to make this particular version perfect for spring. the sweetness of the apple and fresh rosemary make it a lighter tasting dish, and who doesn’t love pork and apple?!
- 1 red apple
- 8 medium pork sausages (ideally low-fat)
- 1 tbsp olive oil
- 1 small red onion
- 100g flour
- 1 egg
- 300ml milk (skim or 1%)
- leaves from 3 sprigs of fresh thyme
Preheat the oven to 400F (200C)
Chop onions into slices and apples into 1 inch chunks
In a non-stick pan or casserole dish line the bottom evenly with onions and sausages
Drizzle with 1 tbsp oil and cook for 20 minutes
In the meantime, fill a small bowl with flour
Make a well in the flour and add the egg. Fold together.
Add milk slowly until you have a batter.
mix in the thyme leaves
Let sit until the rest of the 20 minutes is done on the sausages.
After 20 minutes, take the sausages out of the oven and
Take out the sausage and onions and pour the patter around the sausages. You can dribble some over if you like, but most should be in the side.
Arrange the apple chunks within the batter
Put back into the oven and cook for a further 40 minutes.
Serve warm. I like it with with peas or a fresh salad.