Give your batter creation a name – and tell us about your recipe.
Toad-in-the-Hole (Bratwurst and Yorkshire Pudding Bake). Whip the batter into a frenzy, and then let it rest for 30 minutes. Bake the bratwurst. Add the batter to the hot casserole dish of bratwurst. Add rosemary and thyme. Bake at 450 for 20 minutes, then 350 for 10 minutes. Serve with freshly prepared onion gravy.
Now that you’ve survived The Great British Baking Show’s first-ever batter challenge, what words of wisdom can you share?
After removing the baked bratwurst from the oven (and before adding the batter), poke each bratwurst to release any juices. I learned that a fire can erupt in an oven when an unpoked bratwurst bursts in the oven (spewing said juices), even when cradled with batter! (It quickly burned out, thank goodness.)
Tell us about how you added a Wisconsin twist.
The bratwurst is handmade from Wisconsin pork and Wisconsin spices at Jim’s Meat Market on Madison’s northside. (From their website: Locally owned and family-operated, Jim’s Meat Market has been serving Madison and the surrounding community since 1976.) The bratwurst flavor was enhanced at Jim’s with the addition of Madison-made Ale Asylum beer. (From their website: Brewed and bottled in Madison. Fermented in sanity.)
How did you do?
It’s perfect – and I’m not sharing!