- For three or four people I recommend six juicy, non-commercial meaty pork sausages from a good butcher, four if it is dinner for two.
- Like Nigel Slater does in his toad recipe, I recommend removing the skin and wrapping each sausage in a slice of Parma ham.
- 4.5 ounces of plain flour mixed with 5.3 fluid ozs milk.
- 1 tablespoon of grainy Dijon mustard.
- 3 tablespoons of good lard or dripping.
HOW TO DO IT
Whisk up the milk, flour and mustard until it has the consistency of double cream. Add a pinch of salt and leave from between 15 minutes to several hours; it will come to no harm.
Preheat oven to 220 C.
Get the lard smoking hot in a roasting tin of a size to accommodate the batter and sausages.
Pour in the batter, swiftly place the sausages in a row, get it into the oven and leave for 30 minutes WITHOUT PEEKING.
This has, just has, to be served with an onion gravy made with either Marsala or Madeira wine.
- 2 large Spanish onions
- 3 ounce chunk of butter
- 1 level tablespoon of flour
- 2.5 fluid ounces of Marsala or Madeira
- 9 fluid ounces of good chicken stock (preferably homemade)
- A good dash of Worcester sauce
HOW TO DO IT
Slice the onions into thin slices.
Melt the butter in a heavy bottomed pan.
Put the onions in and cook slowly until they become meltingly soft.
Cover with a lid until the onions cook down into a dark, gooey, sticky mess.
Stir in the flour and cook for a few minutes.
Stir in the Marsala or Madeira and chicken stock.
Cook gently for 15 minutes then add the Worcester sauce. You may want to add a little salt and pepper before serving with the toad.