Yay! I finally got it to puff up. I think what I did wrong the last time is that the batter was a little too thick. You can blame that on my propensity for never following recipes. Although this time, I still hesitated to make it too oily, as it’s done traditionally. So, I simply used cooking spray to grease the pan, and it worked just fine.
Surprisingly, toads taste great served both sweet and savory. Along with the leftover colcannon from the previous meal, I made a simple onion gravy and smothered it on one toad.
And I slathered another one with homemade raspberry rhubarb jam that a friend of mine just gave me. Yum!
I have to admit, though… they’re definitely not the prettiest looking dish. I had to shove the sausages down so they don’t stick up. Kinda embarrassing. Hee hee! But comfort food is simple and isn’t meant to look pretty, right? Just taste good. And taste good, it does!
Give it a whirl sometime. You won’t be disappointed.
Ingredients (Serves 3-6):
3 Fresh Sausage Links
2/3 cup All-Purpose Unbleached Flour
3 Large Eggs
2/3 cup Low-Fat Milk
3 tbs. Unsalted Butter, melted
Salt & Pepper
2 tbs. Fresh Thyme Leaves
Place a 6-cup large muffin baking pan inside the oven and preheat it to 450F. Meanwhile, sear the sausages in high heat until half done. Cut each link in half and set aside.
In a mixing bowl, whisk the eggs with a dash of salt & pepper. Mix in the melted butter, milk and thyme. Finally, add the flour and keep whisking until well combined. The batter should be on the thin side, unlike pancake. Add a little water if it needs thinning.
Once the oven reaches 450F, take the pan out (be careful, it’s screaming hot) and quickly spray the cups with cooking spray, pour the batter about 2/3 full and add a half sausage piece to each cup. Do this very quickly and stick the pan back in the oven and bake for 20 minutes. Do not open the door until then or it might not puff up like it should.
Serve either with gravy or fruit jam or preserve.