Toad in the Hole

Ingredients · for 4 (scales to your household)

• 1.4 lb pork sausages (8 large) $8.26
• 1/3 cup beef drippings or vegetable oil, for the pan $0.44
• 5 large eggs, lightly whisked $2.01
• 1 cup plain flour, for batter $0.28
• 3/4 cup full-fat milk $0.32
• 1/4 cup water $0.00
• 1 tbsp full-fat mayonnaise (secret ingredient) $0.11
• 1/2 tsp cooking salt $0.03
• 1 pinch white pepper $0.00
• 2 tbsp butter or beef drippings, for gravy $0.40
• 2 onions, cut into wedges $1.21
• 1 clove garlic clove, minced $0.03
• 3 tbsp plain flour, for gravy $0.05
• 2 cup beef stock, low sodium $1.11
• 1/2 tsp Worcestershire sauce $0.04
• 1/2 tsp black pepper $0.07

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Batter: Whisk eggs in a bowl, then whisk in flour until lump-free. Whisk in water, milk, mayonnaise, salt and pepper. Refrigerate until required.
2. Preheat oven to 425°F. Put 1/4 cup drippings/oil in a 9x13" metal pan and place in the oven for 15 minutes to become very hot.
3. Brown sausages: Heat 2 tsp drippings in a pan over medium-high heat. Brown the sausages all over but keep them raw inside; leave one side lightly browned. Remove onto a plate.
4. Assemble: Whisk the batter. Working quickly, take the hot pan from the oven, spread the sausages in it lightly-browned side up, and pour the batter in around them.
5. Bake 25 minutes on the top shelf until the sides puff up and are golden and crispy.
6. Onion gravy: In the sausage pan, melt butter/drippings over high heat. Add onions and cook, stirring, until browned (~5 minutes). Add garlic for 30 seconds, then flour for 1 minute.
7. Slowly pour in beef stock, stirring. Add Worcestershire sauce, salt and pepper. Simmer, stirring, for 2 minutes until thickened.
8. Serve the toad in the hole immediately with the onion gravy.