Battered Bangers

Toad of Toad (Min)Hall

Photo ©Anne-Marie Minhall

If there had been an option to study food history at school, I would've been at the front of the queue.

As it was, I had no choice but to do needlework & I was hopeless at it. Still am bar sewing a button back on.

I just wasn't interested in making aprons or A-line skirts. Still not.

Cooking lessons though? Yes. I loved learning kitchen skills. Still do.

This weekend I was reminded of my school days learning Home Economics as it was labelled back then. Our teacher was Mrs Gower. From memory, I think that there was just one boy in that class. What a sensible lad. One of the many dishes we all cooked during a lesson was Toad in the Hole.

The toad, or in previous times known as 'meat boiled in a crust', has been with us for centuries. The origins were leftover meat bulked out for the family table. Even Mrs Beeton makes mention of it: "A homely but savoury dish .." Mrs B reckoned a decent dish of it would feed five people for just over one shilling.

It cost me a bit more than that, however, it was still a frugal but immensely satisfying supper.

For two

Oven on at 200C/180C/Gas Mark 6

3 Eggs

125g Plain Flour

300ml Milk (Full Fat)

6 Herby Sausages

3 tbsps Goose/Duck Fat or Olive Oil

A baking tray goes into the oven

Whisk the eggs & milk together adding a good pinch of salt

Add the flour & beat in

Rest the batter in the fridge for one hour

Whichever fat/oil you're using, now add it into the smoking hot baking tray (carefully) swiftly followed by your sausages

Let them brown, turning occasionally

Batter time

Whilst the bangers & fat/oil are still spitting hot, pour in the rested batter

Bake for 25 to 30 minutes

I ate mine with ale & onion gravy plus kale.

Oh & with plenty of gusto, too.

I hope Mrs Gower would approve.

AMM