March 16, 2020
Flavourful coils of pork sausage from Sunnybrook in LaCrete, Alberta make for quick meals with little prep required. They’re delicious in soups and pastas, on pizza or tossed on the grill and stuffed into a long bun. Or for a simple one-pan meal, roast one whole on a parchment-lined baking sheet along with cubed potatoes or other vegetables in season — toss the veggies in oil and sprinkle with salt, poke the sausage a few times with a fork, and roast at 425˚F for 20-30 minutes, tossing the vegetables once or twice, until they’re golden and tender.
Or make a classic toad in the hole — a British dish made with Yorkshire pudding batter baked up all crunchy and golden around any variety of sausage, which you can cut into 4-6 inch lengths.
Toad in the Hole
1 Sunnybrook sausage, cut into 4-6 inch lengths
canola or olive oil, for cooking
1 cup milk
1 cup all-purpose flour
3 large eggs
1/4 tsp salt
Preheat the oven to 425˚F.
Place the sausages in a 9x13-inch (or similar sized) baking dish. Drizzle generously with some oil and bake for about 5 minutes, until the sausages are starting to turn golden and the pan is nice and hot.
Meanwhile, whisk together the milk, flour, eggs and salt - the mixture should have the consistency of heavy cream. Pour into the pan, around the sausages, and return to the oven. Bake for another 20 minutes, or until the batter is puffed and deep golden.
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