Toad in the hole – Bratwurst in pancake batter

Ingredients for 4 servings:

• 125 g flour
• ½ tsp salt
• 2 large eggs
• 300 ml milk
• 450 g pork sausages, 450 g corresponds to approx. 6 – 8 pieces
• 1 tsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Sift flour and salt into a large bowl. Make a well in the center and break in the eggs. Mix everything with a mixer and slowly add the milk until the batter is smooth and supple. Set the batter aside. Place the sausages in a high-sided ovenproof casserole dish. Bake the sausages in a preheated oven at 220°C (top/bottom heat) for about 10 minutes, until lightly browned on all sides. Remove the casserole dish from the oven. If the sausages haven’t lost enough of their own fat, heat the oil and add it. Place the casserole dish – if your own dish allows it – on a hotplate over medium heat until the oil starts to smoke and is really hot. Spread the batter over the sausages and return the casserole dish to the oven for about 30 minutes, until the batter has risen and a golden brown crust has formed. The dish can be served with gravy or homemade tomato sauce, with mashed potatoes or, my favorite, English baked beans.