(Not quite) Toad in the Hole

I got the inspiration to do Toad in the Hole from OnePotChef. Here's the original link. 

The recipe is pretty simple but I modified it to include mushrooms and my home grown herbs - the first cut!

Ingredients (serves 4)

16 cocktail British sausages

4 tbsp oil (I can't say for sure, but I basically coated my Pyrex and it had about 0.7cm depth of oil left over)

3/4 cup plain flour

1 1/2 cup milk

2 eggs

Salt and pepper

1/4 chopped fresh herbs

1 cup chopped mushrooms

1 pinch salt

Method

1) Preheat oven to 220 deg C. Pour the oil into the baking dish and coat the sides well. Prepare the sausages by patting them dry.

2) Mix the ingredients for the batter. Sift the flour and add the pinch of salt.

3) In another bowl, combine the wet ingredients - beat the eggs and then add the milk.

4) Make a well in the centre of the flour. Slowly pour in the wet mixture, making sure to stir in. Lastly, add the chopped herbs and mushroom, and fold in to incorporate.

5) Put the baking dish with the oil in the oven for 10 minutes to heat up the oil. Once it is hot (preferably smoking), add the sausages. They should sizzle. Bake for 10 minutes.

6) Take out the pan and turn the sausages. Pour the batter around the sausages. It should sizzle.

7) Put it back into the oven and turn down the temperature to 200 deg C. It should cook for another 20 to 25 minutes. Just check to ensure it is golden brown on top and frothing inside (that's the beauty of Pyrex!) Garnish with parsley and serve with gravy and mashed potato if you're so British!