Toad in the Hole
Kids love the name of this dish but it's also great for camping because it's simple. You can even let the Yorkshire pudding rest overnight in the fridge.
Toad in the Hole
Ingredients
• 3 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 package (12 ounces) uncooked maple breakfast sausage links
• 3 tablespoons olive oil
• Butter and maple syrup, optional
Directions
Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt.
Yorkshire Pudding: Whisk flour into egg mixture until blended. Let stand 30 minutes in refrigerator or cool room (can be prepped the day before and rested in the fridge overnight.)
Cook sausage according to package directions; cut each sausage into three pieces.
Place oil in a 12-in. cast iron skillet. Place in oven 3-4 minutes or until hot. Stir batter and pour into prepared skillet; top with sausage. Bake 20-25 minutes or until golden brown and puffed. Remove from skillet; cut into wedges. If desired, serve with butter and syrup. Yield: 6 servings.
Toad in the Hole
Ingredients
• 3 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 package (12 ounces) uncooked maple breakfast sausage links
• 3 tablespoons olive oil
• Butter and maple syrup, optional
Directions
Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt.
Yorkshire Pudding: Whisk flour into egg mixture until blended. Let stand 30 minutes in refrigerator or cool room (can be prepped the day before and rested in the fridge overnight.)
Cook sausage according to package directions; cut each sausage into three pieces.
Place oil in a 12-in. cast iron skillet. Place in oven 3-4 minutes or until hot. Stir batter and pour into prepared skillet; top with sausage. Bake 20-25 minutes or until golden brown and puffed. Remove from skillet; cut into wedges. If desired, serve with butter and syrup. Yield: 6 servings.
