Toad in the hole, for anyone reading this outside the UK, does not involve eating amphibians. It is a traditional British recipe for sausages cooked in Yorkshire pudding batter and is an economical way of making a few sausages feed a whole family. Continue reading
I come from Lincolnshire, where the sausages are fat and juicy, herby, peppery and bursting with flavour. At least they are when they’re from a good butcher.
We’re lucky in Suffolk, where I live now, in having some good butchers who make excellent sausages in various flavours and sizes.
But if you’ve got the time, nothing beats making your own bangers. Continue reading