Nacho Toad In The Hole Recipes

GRANDMOTHER'S TOAD IN A HOLE

Steps:

• Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into 3 pieces., Place oil in a 12-in. nonstick ovenproof skillet. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet; top with sausage. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into wedges. If desired, serve with butter and syrup.

TOAD IN THE HOLE

Steps:

• Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
• Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
• Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
• While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
• While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
• When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
• Serve with extra gravy.

TOAD-IN-THE-HOLE

Steps:

• Preheat an oven to 400 degrees F.
• Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
• Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
• Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
• Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.

TOAD-IN-THE-HOLE

Steps:

• Have milk and eggs at room temperature.
• Sift flour and salt into bowl and stir in milk.
• Beat eggs until frothy, add to batter and beat.
• Let batter rest for 30 minutes.
• Preheat oven to 400°.
• Heat oil in skillet, prick sausages with fork and fry until cooked or warmed if precooked.
• Place one sausage and a bit of oil from skillet in each cup of a mini muffin tin and place tin in heated oven.
• Pour batter into heated muffin tins and bake for 15 minutes, then reduce heat to 350° and bake another 10 minutes or until brown and puffy.
• The sausages will be nested in holes in the puffy pastry, allow to cool in tin a bit and then plate and serve.