31st January 2023 Toad in the hole

Toad in the hole

This was no ordinary toad in the hole, it was made with our own home made pheasant sausages that James made just before Christmas to go in the Christmas hampers (they are another story to write up at some point!) I also made pontack last year from frozen elderberries I'd picked during the autumn in our garden so as that is meant to be a Worcestershire sauce substitute, I swapped it for that in the gravy recipe. The pontack is not quite such a strong flavour as Worcestershire sauce, so I roughly doubled the quantity, but it is very tasty. https://honest-food.net/wild-game/sauces-for-wild-game/pontack-an-elderberry-sauce/ is the pontack recipe. 

The recipe I chose for the toad in the hole was https://realfood.tesco.com/recipes/toad-in-the-hole-with-onion-gravy.html and the results are as photos below. We reheated the toad in the hole the next day and as there wasn't really enough gravy left, I added some more stock, pontack and mustard - the extra flavour from both made better gravy for day 2. 

This was washed down with home made parsnip wine made last year. https://www.brewbitz.com/pages/parsnip-wine-recipe

Conclusion: - pheasant sausages are quite rich in flavour and do work best in something, this worked well and adding more flavour to the gravy than the recipe worked well. Note to self re parsnip wine - need to make more, there isn't many bottles of this left!