#sausages

家から歩いて3分の所にある老舗ドイツのバーに初めて行ってきました。様々なジャンル、年層、人種のお客さんがいてなんだかホットしてとても居心地良くドイツビールとソーセージをいただきました。

Went to this old timy German bar near my house today.

Had such great time with delicious food and such mixed people : )) already can’t wait to go back!!

Many foolish mortals think of ‘ol Vincey as simply the ghouliest, ghostiest movie star of all time, and while they’re right about that (hells to the yeah!), the truth is that Vincent Price was so much more than a movie monstah: the man was a master chef and the author of two highly-regarded cookbooks!

A Treasury of Great Recipes (1965) and Come into the Kitchen Cook Book (1969) were written by Vincey and (le sigh) his wife, Mary Price (i.e. the luckiest dame in the world. Real talk.)

And today, my little cabbages, you have one of the dirtiest, naughtiest delights from A Treasury of Great Recipes by Mary & Vincent Price right at your fingertips:

Toad-In-The-Hole

Don’t be scurred - it’s easy, homies!

First, go to the store and get…

The Goods:

24 small breakfast sausages (precooked or uncooked, Vienna or vegetarian – it ain’t no thang, y’all)

1 tablespoon veggie oil

¼ teaspoon salty salt salt

2 eggies

1 cup moo-milk

1 cup flower

(oh, and make sure you have a muffin man tin pan, of course)

Every domesticated mortal oughta have one!

And now…

The Steps:

1. Keep the moo-milk and eggies at room temp.

2. Sift the flower and the salty salt salt into a bowl. Stir in the milk.

3. In another bowl, give the eggies a nice, long beating (they’ve been very naughty) until they’re nice and frothy (oh la la!). Then add them to the milk/flower/salt thang and beat them all together.

4. Let the batter rest for 30 minutes or so. While you’re waiting, preheat your adult-sized Easy-Bake Oven (you know you wish Hasbro actually made them) to 400 degrees 

5. Heat the veggie oil in a skillet. Prick (!) the sausages with a fork and fry ‘em up ‘til they’re cooked (or until they’re warmed if they’re precooked sausages)

Damn, this is turning into a real sausage-fest isn’t it?

5. Place one sausage and a lil bit of oil from ye olde skillet in each cup of your muffin man tin pan. Then place the pan in the oven.

6. Pour the batter that you once gave such a merciless beating to into the heated muffin tin pan cups (along with the sausages) and bake ‘em for 15 minutes.

7. Ding! 15 minutes is up! Reduce the heat to 350 degrees and bake another 10 minutes until the batter is brown and puffayyy.

8. Let the Toad-In-The-Holes cool in their tins for a while before you serve (I know you wanna eat NOW, but pump the breaks, Turbo)

The sausages will be semi-hidden in the puffy pastry, delivering a juicy and meaty surprise to your friends when they bite into your culinary creation.

***

And there you have it, cabbages: the story of how Vincent Price made cooking sexy.

Now go and make him proud, you libidinous little chef, you!

The fluffiest sausage rolls

Bodhi Restaurant

Sydney - Australia