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Gentle Yoga & Balance 50+ with Alison

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Ken Allison – MVFN Champion for Nature, 2024

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LivingFood and DrinkGay Cook's Toad in the Hole

Gay Cook’s Toad in the Hole

4 – 5 servings

This is an old-fashioned English comfort food of cooked sausages baked in a batter of Yorkshire pudding. There are two important steps – the pan and sausages must be hot when the batter is added then quickly baked in the oven.

1 tablespoon (15 mL) vegetable oil or butter
1 pound (450 g) pork breakfast sausages
1 tbsp (15 mL) butter or vegetable oil
1 medium onion, coarsely chopped
1 cup (250 mL) unbleached flour
¼ tsp (2 mL) salt
Freshly ground black pepper
1 large egg)
¾ cup (175 mL) milk
1 tsp (5 mL) Dijon mustard or yellow mustard
¼ tsp cayenne pepper or to taste

1. Preheat oven to 400°F (200°C). In 8-inch (20 cm) cast iron frying pan or skillet over medium heat add sausages in a single layer and fry until golden brown on all sides. Add the onions half way through cooking the sausages until softened and golden brown.

2. In mixing bowl, add flour, salt and pepper. Whisk in egg, milk and mustard until well combined.

3. Leave about 1 tbsp fat in the bottom of the pan and sausages are in a single layer. While the pan is still hot, immediately pour the batter over the sausages. Place the pan in the oven and bake for 20 – 25 minutes until the batter has puffed up around the sausages and is golden brown. Serve hot.

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