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.
- Servings: 4
Source: Martha Stewart Living, April 2005
- 2 large eggs
- 2/3 cup milk
- 1 tablespoon Dijon mustard
- Coarse salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil or bacon fat
- 5 English-style fresh pork sausages, casings removed
- 1 tablespoon chopped fresh rosemary
- Onion Gravy
Preheat oven to 425 degrees. Whisk together eggs, milk, 2/3 cup water, and mustard; season with salt and pepper. Whisk in flour. Let stand 20 minutes.
Coat a 13-by-9-inch or 3 1/2-quart baking dish with the oil; heat in oven 10 minutes. Remove from oven. Pour batter into dish. Arrange sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.