(This post has been updated from the original March 2013 version to provide a better experience for you)
A classic English and Scottish dish, toad in the hole is a meal I remember well from my childhood. Beautifully cooked golden sausages in a fluffy bed of perfect Yorkshire pudding. I don’t actually know what more you could need in life? Maybe a pesto prosiutto yorkshire pudding bake but that’s about it right?!
Ok, well I didn’t quite think it was amazing when I was a kid. In fact – I absolutely hated sausages until I was well into my twenties! But it was ok. It’s never too late to enjoy the marvel that is Toad in the Hole. And that I did!
Believe me when I say, I’m making up for lost time too. Some of my other favourite sausage recipes are this epic roast sausage casserole (which I’ve made more times than I can count!) and my easy one pan sausage and beans.
Us Brits do love our silly named dishes though don’t we? Bubble and squeak, spotted dick… it’s no wonder we have a dish called toad in the hole! The thing that’s even more strange though, is that no one seems to know where the name actually originated from. There’s ideas, theories and local legends but nothing on paper that confirms it’s true origin. I guess we’ll just never know…
If you’ve never actually took the plunge and made your very own toad in the hole, don’t worry – I’m here to help!
Here is what you will need to serve 4 people.
(For a printer friendly version, see the recipe card at the end of this post)
Whisk together the milk (200 ml | 3/4 Cup + 1 tbsp), eggs (x 2), egg whites (x 2), oregano (1 tsp) and salt & pepper in a jug.
Sift the flour (150g | 2/3 Cup) into a large bowl then gradually add in the liquid, whilst still whisking. Continue to whisk until you get a smooth batter.
(Alternatively you could put all the ingredients in a food processor and blitz until you achieve the same result.)
Transfer the batter back to the jug and leave to rest for at least half an hour or up to 2 hours.
Preheat your oven to 220°C/Fan 200°C.
Place the sausages into a roasting tray along with the olive oil/goose fat and put into the oven to roast for 10 minutes.
Just before the timer goes off, give the batter a little whisk through. Then take the roasting tray out the oven and, whilst the fat is still hot and spitting, pour in the batter and put straight back into the oven.
Bake for another 20 minutes or until risen and golden. Serve alongside your favourite vegetables and lashings of gravy. You could even serve it with beans if that’s what takes your fancy.
It always surprises me how filling Toad in the Hole is. Especially considering how cheap it is to make! If it isn’t a household staple of yours, it will be soon. You can trust me on that…
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
This dish is best served immediately, straight from the oven.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Southern Bite’s Meal Plan Monday #161