I won't go into the details of the recipe, just to mention that the Yorkshire Pud was cooked in the sizzling hot fat from the swosages, and the oven was not opened for the regulation 20 minutes to minimise the chances of a premature collapse.
Accompanied by a rich beef and red wine onion gravy, and some buttered Brussels sprouts with toasted almonds, it looked somewhat like this:
And washed down with Monteith's absolutely brilliant Crushed Apple Cider, which I have taken quite a shine to, as it tastes like crisp green apples.
LW's conclusion after her 1st Toad ever:
"Delicious, but I prefer it without the sausage!"
So. Yorkshire puds & gravy next time!
Aw! the sausages were lovely but you know me!! it was yummy yum yum,
ReplyDeleteooo yes a winter fav!
ReplyDeleteI love toad in the hole and especially with onion gravy and hot mustard on the side!
ReplyDeleteI made this a couple of weeks ago, and yes it is one of those dishes that are lovely to eat, just not too often! Tonight I am making Stovies (with a nice side salad) - wonder if that will make you have a craving for them..... and yesterday I had some Findlays Haggis - oh, how I love Haggis, yummy, yum, yum indeedie!!!
ReplyDeletexoxoxo