Toad in the Hole

Servings: 4

Total Time: 1 hour

Cookware:

• Enameled Cast Iron 10.25-inch Skillet

Ingredients:

• 4 mild sausages

• Extra virgin olive oil

• 1 cup whole milk

• 3 large eggs

• 1 cup all-purpose flour

• 1 teaspoon beef bouillon

• ½ teaspoon ground mustard powder

• 1 tablespoon fresh rosemary

• 1 teaspoon fresh thyme leaves

Directions:

1. Preheat the oven to 450ºF.

2. In a large bowl, combine the flour, beef bouillon, and mustard powder. Add the eggs and milk and whisk continuously until smooth. Set aside to rest at room temperature for at least 30 minutes.

3. While the batter rests, roast the sausages in your ovenproof Larder & Vine Skillet for 10 minutes on each side, or until browned.

4. Pour the batter over the sausages while the Skillet is still hot, then top with fresh rosemary and thyme.

5. Bake in the oven for 15 to 20 minutes or until the Dutch Baby has risen and is golden. Reduce the temperature to 350ºF and let bake for another 10 minutes or until the batter is fully cooked. 

6. Serve with gravy and enjoy!