British Toad in the Hole! If you have never heard of toad in the hole then you really must read on and try this recipe out! It’s so delicious and it’s comfort food at its best.
Yes, it’s certainly a strange name! Toad in the Hole doesn’t describe what this dish is at all! But if you ask any British person, they will say “Ahhhh that’s sausages cooked in a Yorkshire Pudding” and served with some lovely Onion gravy. Simple as that!
I’ve made this recipe for British Toad in the Hole so many times. Sometimes I make mini versions where I use a muffin tin and mini chipolata sausages. Those are great to serve at parties as an appetizer, without the gravy of course as that could get a little messy at a finger food party!
For this toad in the hole, try and choose fairly thick sausages, and good quality ones that your budget will allow. Sometimes, I will get some lovely flavored sausages from the butchers, such as pork and apple, or tomato and beef, herb sausages and so on.
I usually serve this with a huge jug of homemade onion gravy. It’s incredibly quick and easy to make, and once you’ve tried it, you won’t ever go back to shop bought gravy!
You could serve the toad in the hole as it is with some gravy, or like I do, some lovely vegetables.
Ingredients
- 2 large, fresh eggs
- ½ Pint or 300 ml milk
- ¾ cup or 100 g plain / all purpose flour
- Pinch of salt
- 2 tbsp vegetable oil
- 6 – 8 thick beef or pork sausages
Instructions
- Heat the oven to the highest temperature possible.
- Pour the eggs, milk and flour into a large mixing bowl with the pinch of salt. Using an electric hand beater or hand whisk beat to form a thick, smooth, airy batter .
- Leave to stand for a minimum of 30 minutes, longer if possible – up to several hours
- 10 minutes before the end of the batter resting time, place a tablespoon of oil into a roasting tin. Space the sausages evenly. Place the tray in the preheated oven and heat until the fat is slightly smoking.
- Give the batter another good whisk then pour into the hot, roasting tin. Please be careful, the fat may splutter when the batter is added. The batter should cover the whole of the bottom of the tin and be approx 2 cm / ¾ ” deep.
- Return the tin to the oven to cook until golden brown approx 20-25 mins.
- Serve the Toad in the Holes with Onion gravy (recipe link below) and fresh seasonal vegetables
