Can you make Toad in the Hole with Chorizo?

[RosscoPCole]

The title says it all. Would chorizo work in a toad in the hole or is this the wrong type of sausage?

[jas xjr]

i would have thought it would be fine. only one way to find out

[21TonyK]

I'd say no. Way too much fat would come out of the sausage and the flavour is completely wrong to go with a batter. Then, once cooked the sausage is relatively hard in texture compared to a regular sausage. Hardly the sort of flavour to go with the normal TitH accompaniments.

I'd come up with another idea, chorizo, chicken and chickpea stew for me tonight

[Marf]

Agree with Tony, too much fat content in the chorizo.

[21TonyK]

Just to add: I think a Toulouse sausage would work quite well but thats about it for Southern Med or Mediterranean sausages. The Spanish do have a "childrens sausage" which is for babies and the elderly that would work well , plain pork no spice etc . Anything that is potentially cured won't work well cooked fresh because of the salt content.

Think of a Merguez sausage in batter ad you get the idea. Great on a BBQ with lots of beer but not much use otherwise.

[RosscoPCole]

Thank you for the replies, will do a traditional frog-in-the-bog and use the chorizo in something else.

[markreilly]

Great idea,maybe cook it a little more before putting it in the batter,wicked ! it's given me some ideas with a Polish Hunters sausage...can't beat invention...

[bazking69]

I reckon the fact and colour would seep out ruining the batter.

Plus the fact that there is only so much chorizo you can eat in one sitting before dying of heartburn.

[misscupcake]

I'd say no, based on the flavour combination alone, doesnt sound very appetising at all

[Uncle Fester]

The wife recently bought something labelled ‘cooking chorizo’. It was moister and cooked better than the normal one as a whole sausage.

I think it would work well if you pre-cooked it a bit and drained the excess fat. Normally toad is served with gravy and that wouldn’t work. Batter can be a little dry without sauce, so what sauce would work well with chorizo in batter?

Speaking of Merguez; I struggle to find Merguez in local shops and usually rely upon bringing it in from France myself. Anyone know of a good UK supply?

[peterperkins]

bazking69 said:

Plus the fact that there is only so much chorizo you can eat in one sitting before dying of heartburn.

LMAO Been there and got the tee shirt!

[RosscoPCole]

I don't make a traditional gravy for toad in the hole. I make a red onion and balsamic vinegar gravy.

2 red onions finely sliced
2 cloves of garlic finely sliced
Butter
6 to 8 tbsp balsamic vinegar
Vegetable stock cube
Water

Gently fry the red onion and garlic in the butter until it has softened down. Then add the balsamic vinegar and reduce it right down. Crumble in the stock cube and add water so it has the desired consistency.

Yummy

[escargot]

Uncle Fester said:

Speaking of Merguez; I struggle to find Merguez in local shops and usually rely upon bringing it in from France myself. Anyone know of a good UK supply?

Me soon, hopefully.

The next time we go to France, I'm going to be liberating the other halves father of his sausage making equipment, along with a weapons grade bucket of rasa el hanout.

I bloody love Merguez so I thought, why not make my own?

[Plotloss]

Chorizo toad in the hole?

Wrongness on a whole new scale.

Maybe one could create something similar.

Perhaps those cookable chorizo hot sausage things cooked in a jalapeno cheese cornbread?

Something like that.

[markreilly]

Plotloss said:

Chorizo toad in the hole?

Wrongness on a whole new scale.

Maybe one could create something similar.

Perhaps those cookable chorizo hot sausage things cooked in a jalapeno cheese cornbread?

Something like that.

In Portugal they bake white bread buns stuffed with pieces of sausage similiar to Chorizo,yum !

[Murph7355]

Toad in the Hole is simple food, and should be kept so. Pork sausages required. Thick onion gravy to go with it.

Chorizo's delicious, but not for that dish.

[markreilly]

Well committed the sin last night and made it with Chorizo and Polish Hunters Sausage.i sliced the Chorizo into thin slices and cut up the Hunter sausage into icm cubes and left a couple whole.it of course wasn't as good as the original as these are hard sausages but it was still a pleasant variation on the theme for a change.it certanly wasnt fatty.