Sausages in Batter 'Frog in a Hole'

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

A classic British snack found in almost every pub. Behind the amusing name 'Frog in a Hole' lie pork sausages covered in batter and baked in the oven. The history of this dish dates back to the 17th century, and legend has it that in its birthplace of Yorkshire, local poor people used pigeons instead of pork during times of hunger. Nowadays, you can use beef or lamb sausages instead of pork—the essence of the recipe remains unchanged.

Ingredients

Kebabs - 17.6 oz
Wheat Flour - 4.4 oz
Chicken Egg - 2 pieces
Milk - 8 fl oz
Vegetable Oil - 1 fl oz
Onion - 1 head
Butter - 1.1 oz
Chicken Broth - 13 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour oil into a baking dish and place it in an oven preheated to 428°F for 10 minutes.

Step 3

Then place the sausages in the dish, coating them with oil on all sides and piercing them with a skewer in several places to prevent them from bursting during cooking. Put the dish back in the oven for another 10 minutes.

Step 4

Sift 110 grams of flour, add salt and pepper, and mix well.

Step 5

Make a well in the center and crack the eggs into it, then stir.

Step 6

Gradually pour in the milk and knead until a smooth dough forms.

Step 7

Quickly pour the batter into the pan over the hot sausages, partially covering them. Place in the oven for 30 minutes, until the batter rises and the sausages turn golden brown.

Step 8

Add the finely sliced onion and sugar. Sauté, stirring, for 10–15 minutes until the onion takes on a caramel color.

Step 9

Then add a tablespoon of flour, stir for a minute, pour in the broth, bring to a boil, reduce the heat, and let it simmer for 10–15 minutes. Season with salt to taste. Serve the hot pudding with onion gravy.