Monthly Archives: November 2011

Toad in the Hole and Sausage Will Never Cure His Heartache

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“The alcohol would warm his insides, and at the same time blur his thougths until they were no longer a danger to him.  The seedy public house was half empty.  A strong smell of sausages and bacon coming from the kithcen made his stomach churn, and he secluded himself in the corner farthest from the stoves and ordered a bottle of wine.  He was forced to place a handful of coins on the table in order to persuade the waiter to serve him.”  From The Map of Time by Felix J. Palma

Our hero (it turns out, he’s only a part-one hero) has found himself in yet another seedy Whitehall pub after failing to rescue his lady love prostitute from Jack the Ripper.  He finds consolation in the wine, but he’s still repulsed by the sausages.

Toad in the Hole

1 lb small breakfast sausages

3/4 cup flour

1/2 tsp salt

3/4 cup milk

1 tbsp water

2 eggs

Preheat the oven to 450.

Beat all the ingredients together until smooth.  Chill in the refrigerator for 1/2 hour.  While the Yorkshire pudding (because that’s just what you just made!) is chilling, brown the sausages in a frying pan until they’re cooked through.  

Reserve some of the fat from the pan to spread on the bottom of a small casserole dish.  Arrange the sausages on the bottom of the casserole and pour the Yorkshire pudding mixture over the top while everything is still quite hot.

Bake at 450 for 10 minutes then reduce the heat to 350 and bake another 15 to 20 minutes until the batter has risen and turned a nice golden brown.  Serve immediately from the casserole dish.  

Well, in this instance, I can agree with our hero Andrew that this is not a wealthy man’s dish.  I would have added some rosemary or some tasty herb to the batter, and I definitely would use Italian sausage instead of breakfast sausage.  But, in the words of my dinner guest, “it wasn’t bad.”  I would reprise my opinion with a take on the leftovers, but I have discovered a mouse in my house and for fear of nibbling, I tossed the whole lot out.  Essentially, if you’ve ever had a popover, you’ve had Yorkshire pudding, and if you like pigs in blankets, this dish is for you.  It was a little bland, (British food? No way!) but it was tasty, and with a few tweaks and a few additions, I would definitely make it again.


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Crumbly British Cheese

An earlier post of mine made reference to “plates of cheese cut into huge chunks that looked more like bits of rubble from a dump.”  From The Map of Time by Felix J Palma

I hope these look more appetizing than rubble.  The upper left is an English Stilton, the upper right is a Huntsman – actually a Double Gloucester with stripes of the same Stilton through it.  The bottom cheese is a Cotswold (which I’ve just learned from Wikipedia is also a Double Gloucester that has chives and scallions mixed through it.  I’m very curious to see the cheese wheel rolling contest and to know why it’s also a wake…

For those folks, you know who you are, who turn up your noses at cheddar and cheddar-friends, I might remind you that these are English cheeses meant to be found in a dive bar in Whitehall, London in the 1900’s, and not in one of your snootier salons, thank you very much!

I liked them all, in particular the Cotswold.

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Filed under Books, Cheese, Cooking and Reading, Food, Literature, Recipes