Toad In The Hole

Toad In The Hole

Recipes

Meat and Poultry

Pork

Sausage

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The one thing almost all other Toad in the Hole recipes have in common is the instruction to make sure your fat is smoking hot in the oven before adding your batter. They say this is critical, and if your fat isn't dangerously hot, your Toad in the Hole won't puff up, leading to profound disappointment and lingering shame. Well, I'm here to tell you, and show you, that's not true.

Since I've had great success with popovers started in a cold oven, I decided to use that technique here. It worked out as wonderfully as I'd expected, and after 30 short minutes, I was looking at what my British friends would call a "proper" Toad in the Hole. Yes, I was absolutely chuffed.

To be clear, I'm not saying the classic (and much more terrifying) method won't produce something slightly more puffed and/or crispy around the edges — but I am saying that the difference really isn't enough to make me want to kneel in front of a 500 degrees F oven while quickly trying to pour batter into dangerously hot oil before all the heat escapes. So to summarize, while this method isn't proper, is still went down a treat, which is why I hope you give this a try soon. Enjoy!

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½ teaspoon freshly ground black pepper
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.

Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.

Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.

While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.

While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.

When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.

I used British bangers but any pork-based sausage will work. You can use lard or clarified butter in place of vegetable oil, and any onion in place of red onion.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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SimplyRecipes.com

Comfort Food

Sausages

British

Classic English Toad-in-the-Hole
Looking for a simple and tasty classic English dish? Toad in the hole is the perfect solution! Whip up this recipe by baking sausage links in a simple batter for a great one-dish meal.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Usually in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire pudding .

To me, the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows?

In any case, this recipe has a playful name, and much like its cousin "pigs in a blanket," is a hit with kids.

I first posted a recipe for Toad in the Hole back in 2003. I wasn't quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, updated the recipe. Hope you enjoy it!

Over the years, many readers, from the UK and beyond, have shared tips, opinions, and stories in the comments. Here are a few.

Many types of link sausage work for toad in the hole. The important thing is to make sure the sausages are uniform in size. Try these types of sausage.

Make the batter at least 30 minutes ahead of time so it has time to rest. It will help to give the batter lift. Before using it in the recipe, give it a quick whisk.

Baking time will vary depending on the type and size of pan you use. Generally, this dish will take less time to bake in a larger, shallower dish than in a smaller, deeper one.
1 1/2 cup ( 180 g ) all-purpose flour
2 tablespoons (28g) unsalted butter , melted
1 tablespoon vegetable oil, plus more for greasing the pan
1 pound ( 454 g ) bangers (English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links

In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

Generously grease the bottom and sides of an 8 x 12-inch or 9 x 9-inch ceramic or metal casserole dish with vegetable oil. (Do not use a glass baking dish.) Place a rack in the bottom third of the oven. Put the empty dish on the rack in the oven as it preheats.

While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple of sides.

When the sausages have browned, and the dish in the oven is hot, pull the oven rack out a bit, put the sausages in the casserole dish, and gently pour the batter over the sausages.

Bake at 425°F until the batter is risen and golden (don't open the oven door while it's baking!), and a toothpick or knife inserted in the middle of the batter comes out clean, 25 to 35 minutes.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Toad in the Hole Recipe

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Directions
Preheat the oven to 400 degrees F (200 degrees C). Pour the vegetable oil into the bottom of an 8×12 or 9×9 baking dish. You can use a metal or ceramic casserole dish. Place the sausages in the dish in a single layer and bake for 10 minutes in the preheated oven. While waiting, whisk flour, eggs, and 1/2 cup of milk in a medium bowl. Gradually mix in the rest of the milk until the mixture forms a smooth batter. Season with salt and pepper. Take the sausages out of the oven and pour the batter over them, covering them 3/4 of the way. Place the dish back into the oven and bake for another 35 minutes or until the center has risen and turned golden brown. If the underside seems a little soft – that’s okay, that’s how it’s supposed to be.

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This classic English dish is cooked in a crispy Yorkshire pudding with savory pork sausages. Serve with gravy on top for the ultimate comfort food.
Toad in the hole. It may not sound like something you would want to put in your mouth, but once you learn what it is, you’ll find that it’s actually an epic dish!
If you’ve never tried or heard of toad in the hole your entire life, you are in for a treat, my friend. Not only will I tell you what this strange-sounding dish is all about, but I will also teach you how to make it, and give you tips and tricks on how to perfect it.
Don’t worry, because it is effortless to make! I promise you; you need not be a kitchen pro or a wildlife expert to whip up this dish.
Plus, did I mention how ridiculously tasty this dish is? Once you’ve tried it, I’m sure you’ll add it to your menu rotation.
Now to answer the million-dollar question. Toad in the hole, also called Sausage Toad, is an English dish made with sausages covered with Yorkshire pudding batter and baked to perfection.
You may eat it as is, but it is usually topped with onion gravy and served with veggies.
The dish goes all the way back to the 18th century and is said to have been created by the poor to stretch their meat.
So why on earth is it called toad in the hole? Well, according to our British friends, the sausages seem like they are peeping through the pudding, which somewhat makes them look like toads poking their heads out of their burrows as they wait for prey. Not sure if I agree with this, but it sure is tasty!
But, you know what, let’s just forget about the name, and focus on this: smoky and savory sausages wrapped in a blanket of crisp Yorkshire pudding. Now, doesn’t that sound fantastic?
As I’ve said, toad in the hole is traditionally served with onion gravy. And I’m here to teach you how to make a super easy yet drool-worthy gravy.
Normally gravy is made with the meat juices of a roast, but since we’re not working with one, we’ll need to improvise.
To give the gravy a deep and luscious flavor, cook it with red onions! Caramelize some onions in sugar and butter for 15-20 minutes, and whisk in flour and beef stock. Season with salt, pepper, and another secret ingredient: Worcestershire sauce.
As for the sides, well, you can never go wrong with some simple creamy mashed potatoes and roasted veggies.
For this easy peasy toad in the hole recipe, you will only need a few basic pantry ingredients.
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)
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I’m Kim. I love running, cooking, and curling up with a good book! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.
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