Cook The Book: Toad-In-The-Hole

• 2 large eggs
• 1/2 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 (recipe follows)
• 3 tablespoons unsalted butter
• 2 medium onions, halved and thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup Madeira wine
• 1 cup homemade or low-sodium store-bought chicken stock
• 1/2 teaspoon Worcestershire sauce
• Coarse salt and freshly ground pepper

1. Preheat the oven to 425u0b0F. In a medium bowl, whisk together the eggs, milk, 1/2 cup water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.
2. Coat a 13 x 9-inch or 3 1/2-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.
3. Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.
4. Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.

eggs, milk, mustard, salt, allpurpose, vegetable oil, pork sausages, rosemary, onion, unsalted butter, onions, flour, madeira wine, chicken, worcestershire sauce, salt

Taken from www.seriouseats.com/recipes/2007/12/cook-the-book-toadinthehole-recipe.html (may not work)