Toad in the Hole

Although not a typical British sausage recipe, due to its popularity, this very original dish has been included in this book. Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.

Sausagesas needed
Yorkshire puddingas needed
  1. Yorkshire pudding is made from batter consisting of eggs, flour, and milk or water. A basic formula uses 1⁄3 cup flour and 1⁄3 cup liquid per egg. Yorkshire pudding is cooked by pouring a batter made from milk (or water), flour and eggs into preheated, oiled, baking pans, ramekins or muffin tins (in the case of miniature puddings). Yorkshire pudding: Large eggs 3; Flour 115 g (3/4 cup); Whole milk 160 g (3/4 cup); Salt 3 g (1/2 tsp); Sunflower oil, as needed.
  2. Preheat oven to 220° C (428° F).
  3. In a medium bowl, whisk together eggs and flour until smooth. Season with salt. Gradually add milk and carry on beating until the mix is completely lump-free.
  4. Add enough oil to cover the bottom of the baking tin and transfer to the oven for 8 minutes.
  5. Pour the batter into the hot baking tin about halfway and place sausages in it.
  6. Return the container to the oven and bake undisturbed for 20 minutes until the pudding has puffed up and became golden brown. Serve immediately.
The Yorkshire Pudding is sometimes served with beef and gravy.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs