IN THE HOLE
recipe for Toad in the Hole (sausages in batter)
came from Leaning's of Tealby - makers of Viking Sausages.
Established in the 1860's, no butcher's shop could be
more traditional than Leaning's of Tealby. The entire
workforce (of one) takes personal and particular care
over everything that leaves the shop . . . that's the
best way to guarantee that the quality is right.
by hand on the premises in the traditional way, Leaning's
sausages have a considerable local reputation. The overall
flavour is unique. Tasty, moist and delicious, made
entirely from local pork. Every morsel is carefully
checked and prepared by Ian, who has run the shop for
over twenty years, having taken over from his father
before him. The secrets of sausage making passed on
from generation to generation.
more information or to order fresh sausages online <click
could be more perfect for Leaning's home made Viking
Sausages than this traditional farmhouse meal. Makes
a scrumptious Sunday lunch or hearty winter supper".
for Toad in the Hole
8 Rashers of bacon
(2oz) lard or olive oil
1 large free range egg
115g (4oz) plain flour
1/2 pint milk
Freshly ground black pepper
Pinch of salt
to make Toad
in the Hole
the flour and salt into a large bowl, make a well
in the centre and drop in the egg.
to a smooth batter by gradually adding the milk using
an electric or hand whisk if you're feeling energetic!
the batter to stand for 2 hours.
the oven to 225°F.
each Viking Sausage in a rasher of bacon, smeared
the lard or olive oil in the roasting tin, then cook
sausages for 5 - 10 minutes, turning often to ensure
they are browned on all sides.
ensure the dish is light and fluffy ensure the sausages
and roasting tin are piping hot before pouring the
batter in and cooking for a further 35 minutes.
with steamed greens and fresh apple sauce.