Hankering for some bangers

[Blackrose87]

Forgive my ignorance, but what on earth is "toad in the hole"?

It's sausages wrapped in yorkshire pudding batter with gravy.
It's a traditional English dish, but is sometimes made in other areas of Britain or Ireand.

[mookien]

... The string is a place holder while the collegan casing sets overnight. The soften from the moisture in the meat. Tonight I will cut and pack them up.

Jim

Jim: That might account for the difference. We used "natural" casings obtained from a now-defunct Polish butcher shop in Albuquerque, and later web-ordered from various shops back east, eg Milwaukee.

That plate of bangers and mash looks great!

John

[Drac]

Toad in the Hole (at least here in Ontario) is a piece of toast with a hole in the middle in which an egg is cooked.

When my doctor yells at me I will be blaming you. Got me hungry for that -



Jim

[Bing]

It's non-traditional, but then I hate the brown Bisto gravy from a packet.

· 1 lb. (about 8) fat, coarse ground pork sausages
· 1 medium onion, diced
· 1 tsp. prepared mustard (your choice here, Keens or Dijon, whatever your palate prefers)
· 2-3 sprigs of fresh thyme
· 1 cup apple cider
· salt and pepper to taste
· (optional - a clove of garlic finely minced)
· 1 large red eating apple. 1/2 diced, the other half finely sliced but with the skin on

* brown the sausages in a pan on all sides, about 5 mins total and remove
* add the diced onion and the diced apple to the pan, reduce the heat to med-low and saute until the onions soften. If you're adding the optional garlic add that closer to the end of this step so as not to burn it.
* add the apple cider and mustard to the pan, stir to combine. pull the leaves from the thyme sprigs and into the pan. If you're lazy just toss the sprigs in whole, remember to remove them at the end.
* season with salt and pepper to taste
* sausages back in, cover and reduce the heat to a low simmer for about 30 minutes.
* When the sausages are cooked, remove, cover and set aside while you thicken the sauce. Long way, increase the heat to reduce by half and concentrate the flavors, short way, increase the heat and add a slurry of corn starch to thicken.

Arrange the bangers on a bed of mashed, pour the pan gravy over and arrange the remaining sliced apple across the top for a textural crunch.

Like I said, it's non-trad, but it's a lighter, cleaner taste that plays on pork's natural affinity for apple, mustard and thyme. And it's not stodge like Bisto.

[auld argonian]

Toad in the Hole (at least here in Ontario) is a piece of toast with a hole in the middle in which an egg is cooked.

Oh...tha's what we always called a "Gashouse Egg"...apparently that name comes from a movie called "Moon Over Miami"...

http://www.thekitchn.com/the-celluloid-p-45-18907

...not to be confused with Denny's Breakfast meal titled "Moon Over My-Hammy"...God, I love to wander off topic...

Best

AA