Toad - In - The - Hole with Onion Gravy

The kids were intrigued by the name of this traditional British dish, so I decided that since we had wild boar sausages in the freezer from "Cooper's CSA Farm & Maze", that I would recreate this dish!  It was delicious and really simple!

TOAD-IN-THE-HOLE with ONION GRAVY

Ingredients:

EVOO

 8 large good-quality sausages (mine were honey-garlic wild boar)

 2 large red onions, peeled and sliced

2 cloves of garlic, peeled and finely sliced

2 tbsp of butter

6 tbsp balsamic vinegar

1 tbsp good-quality vegetable stock powder or 1 vegetable stock cube

Batter:

1 1/2 cups milk

1/2 cup all-purpose flour

Pinch of salt

3 eggs

•  Put just under ½ " of oil into a loaf pan, then place this on the middle shelf of your oven at 475ºF.  Place a larger tray underneath it to catch any oil that overflows from the pan while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden. 
• Take the pan out of the oven, being very careful, and pour your batter over the sausages.  It will bubble instantly.  Carefully place the pan back in the oven for at least 20 minutes, to allow the Yorkshire puddings to rise. Do not open the oven door!  Remove from the oven when golden and crisp.
•  Onion Gravy:  Saute the onions and garlic in the butter on a medium heat for approximately 5 minutes, or until they are translucent. Add the balsamic vinegar and allow it to reduce down by half. Add a stock cube or the stock powder.  Sprinkle this in and add 1 tbsp of water. Allow to simmer and you'll have a really tasty onion gravy! 

Lecso - A Hungarian Dish

LECSO

Many years ago my friend Aggie made this meal for us. It was a staple in her home and a common Hungarian dish - I absolutely loved it and begged her for the recipe. Ever since I make this about four times a year, and while it is a little too hot for my children, Greg and I love it because it is comfort food with a kick!

Ingredients:

1 large onion, cut lenthwise and into slivers

4 cloves garlic, finely chopped

1 large can of diced tomatoes

2 to 3 green and red bell peppers, cut into strips

2 to 3 banana peppers, cut into strips

1 package of smoked sausages

EVOO

1. Heat EVOO in a large skillet, over medium-high heat. Add the onion and garlic and saute until the onion becomes translucent. Make sure you stir constantly so the garlic does not burn.
2. Add both bell and banana peppers and saute for approximately 5 minutes, or until peppers are softened.
3. Add can of tomatoes, juice and all, and stir. Turn heat to low and simmer for a few minutes.
4. Slice sausages and add to the skillet. Cover and simmer for approximately 40 mins, stirring occasionally.
5. Serve with mashed potaotes
6. ENJOY!