This is an easy recipe adapted from the WSJ and sized for 2 servings.  It takes about an hour, but there is little active work.  “Toad in the Hole” is a British classic in which sausages are cooked with a batter similar to what is used in Yorkshire Pudding and popovers.  The chutney was similar to a ketchup with texture.

For the Batter

2 large eggs

3 oz. whole milk

1 tsp. Dijon mustard

½ Tbs. chopped fresh herbs (such as rosemary or thyme)

2.17 oz. (1/2 cup) all-purpose flour

For the Chutney

8 oz. cherry tomatoes, halved or quartered

½ small yellow onion, finely diced

1-1/2 tsp. cider vinegar

1 Tbs. brown sugar

1/16 tsp. cinnamon

1/16 tsp. allspice

1/16 tsp. curry powder

Salt and pepper to taste

For the Batter

2 large eggs

3 oz. whole milk

1 tsp. Dijon mustard

½ Tbs. chopped fresh herbs (such as rosemary or thyme)

2.17 oz. (1/2 cup) all-purpose flour

¼ tsp. salt (The original had no salt, which is how I made it, but I think some salt would be better.)

2 large bratwurst or similar sausage

1 Tbs. salted butter, cut into small cubes

Begin by putting the batter ingredients into a blender and blending them until smooth.  Put the batter in the refrigerator to rest for 30 minutes.

Preheat the oven to 425 degrees.

Next put all the chutney ingredients in a small saucepan or skillet and cook over moderate heat until there is a jammy consistency, about 20 minutes.  Remove from the heat.

In a small ovenproof skillet, brown the sausages on both sides.  Put the skillet with the sausages in the oven to brown for 10 minutes.  Take the hot skillet out of the oven and add the cubed butter.  Pour in the chilled batter.  Bake for 22 minutes or until browned and set.  Do not oven the oven door while it is baking or the batter might fall.

Serve hot from the oven with the chutney.