Sausages and pancakes just seem to go together, and, in fact, they've been a popular pairing since at least 1787, when the first reference to toad-in-the-hole appeared in an English provincial glossary, for "meat boiled in a crust." Ours is flavored with fresh rosemary and a touch of mustard, and served with an onion gravy intensified by Madeira.
This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted in the same pan before softening in a cherry tomato sauce. While cured sausage and sharp Manchego offer rich, complex flavor, salt the water as you would a pot of pasta -- it should taste like the sea.
Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. The optional layer of seaweed (available from most fishmongers) imparts a salty ocean essence and keeps the potatoes off the bottom of the pot.
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.