pork recipe:

toad in the hole

ingredients

pork sausages	8		pc
dripping			sq
flour	200		gm
baking powder (optional)	1		tsp
egg	3		pc
milk			sq
water			sq

production

1. Lightly brown sausages in a pan or under the salamander
2. Place into an ovenproof dish with 1 cm of melted dripping and place in the oven (200°C) for 10 minutes
3. Pour in the Yorkshire pudding mixture and return to the hot oven until the sausages and Yorkshire pudding are cooked, approximately 15 - 20 minutes
4. Cut into portions and serve with a rich jus lie or demi glace

chef notes:

Other meats may also be cooked and served this way, and this is a
great way of serving up and using left over roast meats.

The origin and history of the name is lost in time. Most believe that the dish's resemblance to a toad sticking its little head out of a hole or just above the water line provide the dish with its somewhat unusual name.

email chef@tallyrand.info