"Cooking with LSP is as dangerous as it's absurd," you mutter darkly to yourself. But not so fast, it's possible and here's how.
Get hold of a large iron pot, a mixing bowl, some flour, a pack of Johnson's Original Brats, if you can't find English bangers, eggs and milk. Then bask in the cost-effective simplicity of the ingredients. Well done, you're making Toad in the Hole; cheap and simple, nothing fancy and mighty tasty.
Self-congratulatory reverie over, make the batter by mixing up a cup of flour, 3 eggs and 1 1/4 cups of milk in your bowl, the consistency should be smooth. Add a pinch of salt and set the mix aside in the fridge as you preheat an oven to 425. Have a glass of wine in the interim, or not. There's no rule.
Next step, pour some oil in the iron pot, add the sausages and fry until golden brown, for about 10 minutes. Watch them hiss and spit like defeated Democrats, then take your batter from the fridge, nicely chilled, and pour it directly over the sausages. (NB. some experts set the sausages aside, pour some batter in a hot pan to make a base, let it cook for 5 minutes, then add sausages and the rest of the batter. )
It won't look pretty. But don't freak out like a Spirit-Cooking Podesta staring down the barrel of emailgate, just put the whole thing in the oven, uncovered, and let it cook for 25 minutes.
After its stint in the oven, take the pot out and stare in amazement at the batter which has risen up around the sausages. Congratulations, you've made Toad in the Hole.
Cut it up and serve with onion gravy and vegetables. Then eat your scoff like a warrior.
And that's cooking with...
LSP
