The other day, I was mulling over what to make for dinner. Ingredients on hand - sausages, carrots, turnip so I was thinking of baked sausages with veggies on the side when I remembered Toad in the hole. My mum used to make it for us when we were kids. Her version was sausages baked in yorkshire pudding batter with gravy on the side. I saw Jason Parsons make an updated version on CityLine (CityTV) with root vegetables so that is my version now. Adding the vegetables to the mix satisfies my casserole desires and the toad in the hole idea takes me back to my mum's kitchen, always a good place in my memory.
Toad in the hole from Jason Parsons as prepared on CityLine, adapted by me.
1 package sausages (I used 6 skinless cheddar Mitchell's sausages)
2 carrots peeled and thickly julienned
1 small turnip peeled and thickly julienned
sprinkle of sage, salt and pepper
I sliced the sausages and tossed them and the vegetables in a roasting pan with the spices and roasted for ~ 30 minutes at 375 deg.
Yorkshire pudding mixture
7 large eggs
1 1/2 c flour
1 1/2 c milk
(Note match the volume of eggs with equal volumes of milk and flour. In this case my eggs measured 1 1/2 cups.) Beat eggs. Add flour and whisk until the lumps are gone. Add the milk and beat together. Add salt and pepper to taste.
Pour the vegetables and sausages into a greased casserole dish (9x13 or equivalent). Pour the yorkshire pudding mix over the top. Push the veggies into the batter. Bake at 375 for ~ 35 minutes or until the pudding is set all the way through. Serve with gravy, if desired.