TOAD IN THE HOLE (for four)
4 tablespoons unsalted butter
2 large yellow onions, sliced
1-1/2 cups plus 1 tablespoon flour
2 cups beef stock
1/3 cup madeira wine
½ teaspoon Worcestershire sauce
kosher salt and freshly ground black pepper to taste
2 teaspoons dry mustard
1-1/4 cups milk
3 eggs, lightly beaten
8 tablespoons rendered bacon fat
4 slices prosciutto
4 large pork sausages
1. Make the onion gravy. Heat butter in a 4 quart saucepan over medium-low heat. Add onions and cook until golden brown, about 40 minutes. Stir in 1 tablespoon flour and add stock, madeira and Worcestershire. Bring to a boil, cook for 5 minutes and season with salt and pepper. Set aside.
2. Heat oven to 425*. Whisk remaining flour, mustard and pepper in a bowl. Whisk in milk and eggs and let rest for 15 minutes. Pour 6 tablespoons bacon fat into a 9 by 11 inch baking dish and heat it in the oven for 10 minutes.
3. Heat the remaining bacon fat in a 12 inch skillet over medium heat. Wrap 1 slice of prosciutto around each sausage, place in skillet and cook until browned all over about 8 minutes.
4. Pour batter into the hot baking dish, arrange the sausages on top and bake until golden, 25 to 30 minutes. Serve with gravy.
from Saveur Magazine, September 23, 2011