.Toad in the Hole.

For our Taste of Europe date night, I needed an appetizer with a British flavor to it, and this was just what the doctor ordered: Traditional British Toad in the Hole!

BUT......adapted by me to fall into the 'appetizer' category!!

I found this recipe via the utterly awesome Jamie Oliver {true Brit!} and just added a little of my own magic.

Jamie Olivers Meal Version

My Appetizer version....with Onion Gravy {a MUST!}

It tasted and turned out brilliant, so I thought I'd share with you this super simple appetizer.

Toad in the Hole {the Appetizer version!}

{note: main course meal found above under Jamie's link, which I will be trying out in the near future}

Makes 6 servings. 

note: You can easily double this recipe, and if you're going to a party, I would recommend doing just that :)

Ingredients:

1 Package Puff Pastry Cups (this will give you 6 cups)

1 package tiny Griller Sausages {I choose the Jalepeno Cheddar flavor, but you can choose whatever floats your boat, or whatever your grocer has in stock}

2 Sprigs Fresh Rosemary

2 Red Onions, peeled and chopped

2 cloves Garlic, chopped

2 knobs Butter {about 2 tbsp}

6 tbsp Balsamic Vinegar

1 tbsp Powdered Chicken {OR Vegetable} Stock/Seasoning

Directions:

1. Cook the puff pastry according to the package directions. Mine simply said, leave frozen until ready to cook, place on a pan, and put in the oven for 18 minutes. "Pop the top" of your cooked pastry. Set aside

2. In the meantime, fry up the mini sausages in a pan with a tsp of oil until cooked. Remove from heat when done, and chop into tiny cubes.

3. For the Onion gravy {which is a MUST for this appetizer....and I don't even LIKE ONIONS!!}, simply place the onions, garlic, and butter  in a pan over medium high heat for about 5 minutes, or until the go sweet and translucent. Add the rosemary sprigs while they are cooking. Now add the balsamic vinegar and allow it to cook down by half by simmering it. At this point, add the chicken {or vegetable} powdered stock by sprinkling this into the mixture and add a little water. Allow to simmer and you'll have a really tasty onion gravy.

4. Add the cubed sausage pieces into the middle of the cooked puff pastry. You can place the top back on it, or leave it off to show the sausage. You're choice, just make it pretty. Then add a 1 - 2 tbsp of the onion gravy over the top of the pastry and voila! 

Note: If your sausage and pastry are cold, you can pop them into the oven for a couple minutes before serving, as I think it tasted better warm.