TOAD-IN-THE-HOLE
Serves 4.
Note: The only source I have found for traditional English bangers, which are mild pork sausages, is Tim and Tom's Speedy Market, at 2310 Como Av. in St. Paul. The Yorkshire Pudding batter recipe is from "The All New Fanny Farmer Boston Cooking School Cookbook." Cost per serving: 86 cents.
• 4 English banger link sausages or large (bratwurst-sized) mild pork sausages
• 11/2 tbsp. oil or shortening
• 1 c. flour
• 1 c. milk
• 2 eggs, lightly beaten
• 1/4 tsp. salt
Directions
Simmer sausages in water in a skillet until the middles are no longer pink. You may have to cut into one to test it. Pour off excess water and brown them lightly in the same pan. Set aside.
Pour the oil in the bottom of a baking pan that is about 8 by 10 inches.
Preheat the oven to 450 degrees, and set the pan in the oven to heat the oil.
Meanwhile, in a medium bowl, mix the flour, milk, eggs and salt. When the oil is quite hot, pour the batter carefully into the pan and set the sausages in it. Bake about 30 minutes or until the batter is puffed and turning golden on top.
Nutrition information per serving:
Calories490Fat33 gSodium994 mg
Carbohydrates30 gSaturated fat11 gCalcium98 mg
Protein18 gCholesterol162 mgDietary fiber.......1 g
Diabetic exchanges per serving: 2 bread/starch, 2 high-fat meat, 21/2 fat.
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