Can you make Toad in the Hole with Chorizo?
Discussion
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
I'd come up with another idea, chorizo, chicken and chickpea stew for me tonight
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.
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.
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?
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?
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
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
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 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 !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.
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.
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