Tadpoles/Toad in the Hole

1 package uncured Bison or other cocktail sausages (4 English banger sausages or large bratwursts for Toad in the Hole if Tyramine is not a concern)
1 1/2 tbsp oil or shortening
1 c. flour
1 c. milk
2 eggs lightly beaten
1/4 tsp. salt

Simmer sausages in water in a skillet until cooked. Pour off water and brown them lightly in the same pan. Set aside.

Pour the oil in the bottom of a 8X10 baking pan or 10 1/2" iron skillet. Pre-heat oven to 425 degrees and set the pan in the oven to heat the oil.

In a medium bowl, mix the flour, milk, eggs and salt. When the oil is hot, pour the batter carefully into the pan and set the sausages in it. Bake about 30 minutes or until the batter is puffed and turning golden on top.


Onion Gravy
NOTE: Many recipes like the English version below call for different sauces or wine high in Tyramine. I just used broth. The Louisiana recipe calls only for water. Both recipes are remarkably similar.

Onion Gravy: English Version
2 large onions
butter and olive oil for frying
1 tbsp flour
1 c. vegetable broth (read ingredients)
salt and pepper
pinch fresh thyme leaves (optional)

Cut the onions in half, and slice them finely. Fry them over medium heat in a frying pan, in a little butter and olive oil mixed, cooking them slowly until they are caramelized and a good even brown color and sweet flavor, about 20 minutes.

When you are satisfied with the color of the onions, sprinkle over a tablespoon of flour and stir round to absorb any cooking fat and juices. Add a enough broth to just cover bottom of the pan and a sprinkling of fresh thyme leaves (lemon thyme is good) and mix well together. Then add the rest of the broth but go slow, you can always add more later if you think the sauce is too thick. Stir well, and simmer the gravy for 10-15 minutes. Season to taste with freshly ground black pepper and salt.


Onion Gravy: Louisiana Version
2 medium onions
butter and olive oil for frying
1 1/2 c. water
salt and pepper


Cut two medium onions (this will make about a 3/4 cup of gravy). Use more onions if you want more gravy. In a sauce pan add about three tablespoons of cooking oil or lard. Put the fire on medium and cook them stirring occasionally. The trick is to brown the onions uniformly, so if you see them browning too fast lower the fire a little. The more brown they get the more the fire needs to be lowered

Now that the onions are browned add enough water to just cover the bottom of the pan (1/4 c.), put the fire on low and stir. The onions will come back up to heat. Keep stirring until the water is gone. Continue to cook them for another minute then add the same amount of water and stir. You'll start to notice that gravy begins to form. Cook the water out once more and then add about a 3/4 cup of water a little at a time while stirring. Your onion gravy should appear before your eyes. Bring back to heat and stir for another few minutes seasoning with salt and pepper.