How to cook our sausages and Toad-in-a-hole

This recipe offers a way to prepare delicious baked sausages in a fluffy dough that will evoke childhood memories and please even the most demanding gourmets. It is ideal for breakfast, lunch or dinner and can be served with mustard, ketchup or other favorite sauces.

Raw materials

Sausages:

6 quality sausages (it is recommended to pierce them several times so that they do not burst during baking)
A little oil

Dough:

4 eggs
290 ml milk
115 g plain flour
Salt and freshly ground pepper to taste
1 tablespoon mustard (or a small teaspoon of English mustard powder)

For baking:

3 tablespoons lard or oil (for a baking pan – the size corresponds to a classic baking pan for Czech rolls)

Procedure

Preparing sausages:

Pierce the sausages several times to prevent them from bursting.
First, the sausages can be briefly fried in a pan with a little oil over medium heat (be careful not to let the temperature rise too much) – fry them evenly for approximately 25 minutes over low to medium heat.
Alternatively, they can be placed in a preheated oven (180°C) for 30 minutes, turning them occasionally.

Dough preparation:

Preheat the oven to 220°C.
In a large bowl, beat 4 eggs thoroughly. Gradually add 290 ml of milk, stirring constantly, and mix in 115 g of plain flour. Season with salt, pepper, and a spoonful of mustard.
The dough should be smooth and well-beaten. Ideally, let it rest for 30 minutes; however, if you are in a hurry, you can skip this step, although the dough will not be as fluffy.

Assembly and baking:

Place 3 tablespoons of lard or oil in a baking dish suitable for your recipe and place it in the oven to heat the fat properly.
Once the fat is hot, place 6 prepared sausages in the baking dish. During the short frying process, open the oven several times and rotate the baking dish so that the sausages cook evenly and brown on all sides.
Before pouring the batter, the baking pan must be absolutely hot and the fat must be slightly smoking.
Put on gloves, mix the dough once more and quickly, with one hand, remove the baking dish from the oven, with the other hand pour the entire dough over the sausages and immediately close the oven.
Bake without opening the oven for 25 minutes. After this time, check if the dough has risen properly - if it needs a little more time, you can bake for another 10 minutes.

Administration:

Let the finished dish cool briefly and then place it on a large plate. Sausages in dough can be served without any side dishes, with mustard, ketchup or another favorite sauce.
For those who love to experiment, if you find the classic preparation too complicated, you can wrap the sausages in dough without frying them first - just keep the slow cooking time on low heat.

This recipe offers a delicious combination of fluffy dough and tasty sausages, guaranteed to awaken the taste buds and satisfy both children and adults. Enjoy!

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