Delicious wurst from Kurz and Lang in Farringdon, London. This is a serious sausage. And it’s a really good job I don’t come to Farringdon all that often, otherwise I think I would be in danger of over-consumption.
There has been a bit of a lull recently with my postings. For that I will blame my travellings (to the French Alps with limited Internet access) and a start of a new day job. The latter has meant an increased amount of non-me time, meaning that my quest to “cook a book” has been made slightly trickier to accomplish. Luckily The Crow stepped in, as he, for his own reasons, suddenly has a lot of me time. So (on my command) tonight was the turn of Valentine Warner’s Toad in the Hole (I’m calling tonight’s supper “cheating”, because it wasn’t me who cooked it – it did taste good though and I don’t think I could have done much better myself). I’ve made a toad on the hole on Comestibilis before, but according to The Crow, the beauty of this version is the simplicity (although he did embelish VW’s version). So here goes…
2 tablespoons sunflower oil
115g plain flour
1/2 teaspoon salt
2 large eggs
1 teaspoon Dijon mustard
Thinly chop the onion and then soften them in a frying pan with some butter or olive oil. Add the sausages and brown them. When browned put the sausages into a baking tray. In the meantime whisk the batter ingredients together adding half of the onion to the mix. Pour over the batter mixture and put into the oven at 200C for approximately 35 minutes or until the batter is golden.
The rest of the onions are used in a (cheating!) gravy mix with another dollop of mustard for good measure (refer to my other toad in the hole recipe for a really punchy toad gravy).