Staring at a pack of sausages and looking for another way to cook ’em? Cue ‘Toad in the Hole’, an old English dish that is rather tasty and very hearty.
You get good bang for your buck with this blog as basically you’ll learn how to make Yorkshire Pudding too. Toad in the Hole is basically – sausages baked in a Yorkshire Pudding batter, if you ever wondered!
My Englishman LOVES ‘Yorkshires’ and I’ve only recently learned how to make them, so I’ve obviously been slow off the mark. Given I’m half English myself, I don’t know what took me so long! They are super-easy to make with every-day pantry ingredients, so hopefully you’ll give it a go.
Yorkshire Puddings are relatively bland, so be sure to have a tasty gravy close by as they are PERFECT for soaking in flavours and are carb-loaded so will fill you up. Oh, they are freezable too…so if you make a batch and don’t devour them in a sitting, freeze them for another time.
Yorkshire Pudding recipe
Makes: 12 individual serves
Ingredients
- oil, for greasing
- 1 cup flour
- 1 cup milk
- 1/2 tsp salt
- 3 eggs
Method
- Grease a medium sized muffin tin (metal, not silicone) and place in an oven at 200°C.
- In a bowl, sift flour then add milk and whisk together to form a batter.
- Throw in the salt then add eggs one at a time, beating well into the batter as you go.
- Stand for at least 30 minutes, or longer if you have the time.
- Carefully take the very hot muffin tin from the oven. Fill each muffin ‘hole’ approx 1/3 full (more if you have any extra batter left over).
- Bake in the oven for approx 20 minutes…and DO NOT open the oven door. The Yorkshire Puddings will rise around the sides significantly and likely have a slump/dent in the middle. That’s perfect. The tops will be golden and crispy.
- Serve with roast meats and vegetables, and plenty of gravy!
Toad in the Hole recipe
Serves: 4-6
Ingredients
- Yorkshire Pudding batter as shown in steps 2-4
- 6-8 sausages
- oil, to pan fry
Method
- Take a greased tin dish and place in a pre-heated oven at 190ºC.
TIP: the tin dish heats up faster and allows for the batter to rise more effectively and retain the crispy sides. - Par-cook sausages in a fry-pan over a medium heat until they are browned.
- Carefully remove the tin dish from the oven, pour in the batter (like one giant Yorkshire Pudding) then space the cooked sausages into the raw batter.
TIP: if you are wanting a one-pan dish with less dishes – brown sausages in the tin dish in the oven, then pour the batter over them once they are cooked and piping hot. Remember that the batter will rise significantly so don’t overfill (approx 1/3 of the tin with batter is great). - Bake for approx 25 minutes until the batter has risen, the tops are golden brown and crispy.
- Serve with veggies and plenty of gravy!
So easy, and so very tasty!
