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Thyme and Mustard Toad in the Hole

This iconic British dish just got improved with the addition of English mustard powder and fresh thyme. We cooked everything in a large cast-iron skillet and served it directly from same: it’s such a cosy, family-and-friends supper, and all you need alongside is a bit of prepared mustard and a big green salad. Of course, if you have a jar of onion gravy in the cupboard, that wouldn’t go amiss either!

Thyme and Mustard Toad in the Hole

2 cups all-purpose flour
2 tbs. English mustard powder (dry mustard)
1 tsp. salt
4 medium or 3 large eggs
1¼ cups milk
½ bunch fresh thyme, leaves picked (1 tbs.)
1½ tbs. olive oil
6-8 pork sausages

Heat the oven to 425°F. In a medium mixing bowl, stir together the flour, mustard powder, and salt. Gradually whisk in the eggs, milk, and thyme to make a smooth batter. Set aside.

Heat the oil in a large, oven-proof skillet and fry the sausages for 15 minutes, turning occasionally, until browned on all sides. Pour the batter over the sausages and place in the oven. Bake for 20-25 minutes, until the batter is puffed and golden and the sausages are cooked through.

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