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Anyhoo, let's assume you've got the sausages fid a bit to brown them off, the batter made and hot fat in the hot tin you're making it in.
Do you pour the batter in the tin and then drop the sausages into it, or put the sausages in the tin first and then pour the batter around/over them?
Feel free to make your own jokes about hot sausages spitting batter etc
Sausages, then batter. Don't know why.
a real man pours the batter in from at least the 1st story windows whilst getting a friend to throw the sausages from the end of the road. anything that doesn't end up nicely in the tin didn't deserve to be eaten. and any man who can't pour from a height or throw a sausage accurately down a road doesn't deserve to eat.
Batter first, then sausages. Stops there from being holes in the bottom.
On says x, one says y, one is talking shit. Welcome to STW 🙂
and one asks a silly question
😀
Sausages first, get them warmed through, then add the batter. Otherwise you're adding cold things to the batter which affects the rise.
The sausages will be hot (from the frying pan)
I bake my sossies a bit then use the fat from that to add to the fat in the toad pan. Sossies in first, then batter - and yes I have made leak free toads that way.
Should also include some fried onions too in my opinion.
Sausage first here. Never noticed any holes...
[i]Should also include some fried onions too in my opinion[/i]
A very valid point, but in what order should it all go into the final toad tin?
Mrs Zip says brown sausages first then add batter. The onions mentioned above are added to the gravy.
more importantly what is your batter mix?
140g plain flour
4 FR eggs
200ml Milk
Salt pepper to taste
optional splash of tobasco &/or lvl teaspoon of marmite 
Makes a gorgeous batter that just rises & rises
Make your batter... seems to work best if it sits for a bit before being added. 2 eggs whisked, half pint of milk, 115g of flour, teaspoon of salt. A fresh rosemary sprig is nice if you like that sort of thing.
Toad tin with a little oil in the bottom in the oven at 200-220C. Once hot carefully put the sausages in (they will spit a bit). Back in the oven until the sausages are browned, then pour in your batter mix and arrange the sausages with a fork to get them even for serving.
Now make your onion gravy.
Sausages first, get them warmed through, then add the batter.
This. That's how I make it anyway. Sausages and veg in the oven for a bit, then add the batter.
No frying pan involved, sausages in the roasting tin in scorchy hot oven til brown, batter on top quick as poss, without the pan or oven cooling, don't peep again til they're done.
sausages first to part cook, and to get the fat out, then remove, get the pan searing hot then add the batter, leave a moment for the batter to form a crust underneath then replace the sausages.
Batter mix, as taught to me my Ol'Ma IHN
Egg
4oz flour
Half a pint of milk
or multiples thereof
Add the sausages and hot oil/fat from sausage pan to tray then add the batter. A few sticks of rosemary in the batter too. Non non nom
maccruiskeen has it - why use a frying pan or any extra oil, when you can do it all in the one pan in the oven? Sausages already in the hot tray, hence batter in last.
Anyway, that's the way Delia says to do it. Thread closed.
This thread has reminded me of a mixed team at Mountain Mayhem's name - Three toads and a hole 🙂
Sorry, no idea on the OP
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Put in microwave
PING!
Add [url= http://theordinarycook.co.uk/2009/12/18/swaddled-toad-in-the-hole/ ]Bacon[/url]!
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messiah you are a genius.
I agree with the sausages in the oven first then batter in. No need for a frying pan.
But if you fry the sausages first, you're left with sausage fat in the frying pan that you can use for frying the onions for the gravy...
But if you fry the sausages first, you're left with sausage fat in the frying pan that you can use for frying the onions for the gravy...
Use some of the bacon juice from your dripping pot for the gravy 8)
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[url= http://www.bagofnothing.com/2008/01/perfect-bacon-martini/ ]Perfect Bacon Martini[/url]
messiah FTW..... same method I use. Just need to work on my batter mix - mine end up more 'bready' than rising high and light...... think it may also be a (too low) oven temp thing as well...
Pigs In Blankets version will be tried next time I cook TITH 🙂
Hungry now but, cauliflower cheese in on the menu for tonight - with added smokey bacon 🙂
Just need to work on my batter mix - mine end up more 'bready' than rising high and light...... think it may also be a (too low) oven temp thing as well...
IIRC Delia suggests putting tin on a ring and getting the oil very hot before adding batter - which helps a lot with the batter.