I’ve never been sure just what toad in the hole was, so made a point of reading a recent post about it in the New York Times Diner’s Journal blog.
Clearly, mine is not nearly so attractive (too much batter?) as Mr. Schneider’s! And I rushed through the measurements, resorting to my Joy of Cooking, since I didn’t feel like dealing with the blog’s measurements in ounces.
This is basically a popover batter that you pour into a preheated skillet (the same one I’d cooked the sausages in), and then bake in the oven. Even though the middle was underdone, it was still delicious, with the crisp puffed edges and a drizzle of maple syrup.
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