When trying to think of a clever name for this Deconstructed Toad in the Hole, I looked into the origins of the original’s name…and discovered it’s pretty much just nonsense. With that in mind I simply scaled up the sizes and went for a more relevant animal.
This dish essentially uses loose sausage meat spread out right across the batter, creating something half way between a Toad in the Hole and a Scotch Pie, in which every bite contains a decent amount of meat with a much more moist texture. It also utilises the fantastic way that Mushrooms and Apples go with Pork.
Batter – ratio of 1 egg: 100g: 100ml
- Herbs and Seasoning
- Sausage Meat
- Apple Sauce
- Preheat the Oven to 220C, cover the base of a casserole dish in oil and place in the oven to heat well.
- In a bowl combine your sausage meat with onions and any other herbs, spices or seasonings you desire.
- After about 10 minutes remove the casserole dish from the oven. Shape the sausage meat so that it roughly fits the shape of your dish. Put it in the oil being careful to avoid hot oil spits. You may need to piece it together out of several pieces, but try to cover most of the base, leaving a little room at the side.
If serving with a whole mushroom, gently push it into the center of the meat at this stage.
- Put in the oven for another 10-15 minutes.
- Whilst this cooks, make your batter. Crack your egg (or eggs) 1 at a time into the flour, whisking well to try and combine them. If the mixture is too thick to stir, add a few drops of the milk. When the eggs are all combined, at the milk steadily, whisking well until you have a lump free batter. Add some salt and other seasonings – I crumble half a stock cube in to give it a slight meatiness.
- Remove the sausages from the oven and immediately pour over the batter. It will sizzle and spit (this is good).
The other mushroom technique I used was mixing it in with the batter use for the closest portion and pouring it on top.
- After another 5 minutes when the mixture is beginning to set or so remove the dish and spread apple sauce on top.
- Cook in the oven on the high heat until the batter mixture is solid and crispy on top. The dish will be more moist than a typical Toad in the Hole because of the meat juice leaking out.
Serving and Storage
Serve as part of a meal with some steamed vegetables, or on its own as I have here. Just don’t forget the gravy!
The longer you keep this the soggier it will get, but in theory it can last a good few days in the fridge.