Toad in the Hole

Yes I know what you’re thinking, “What the hell is Toad in the Hole????” Relax no toads were harmed in the making of this dish.

Toad in the Hole is a dish from the British Isles of sausage and Yorkshire pudding. The first time I had Toad in the Hole was in a lovely Bed and Breakfast in Glenfinnan Scotland. Some people here in the states refer to an egg cooked inside a piece of toasted bread, but I had always called that and egg in a basket which I may do as a future post if there is enough interest. So if you would like to see a post for Eggs in a Basket leave me a comment below.

So let’s dive into Toad in the Hole.

There are very few ingredients for this dish. Breakfast sausage, like a large rope sausage, eggs, flour, milk, salt and water. Start by getting your sausage cooked. You are going to want to pan fry the sausage. Place a medium non-stick skillet on the stove top over medium low heat. DO NOT add any oil or fat to the skillet. The sausage will render out the fat to add enough to the skillet for frying. Pan fry the sausage for 12-16 minutes turning frequently until well browned on all sides.

While the sausage is browning it is time to mike up the batter for Yorkshire pudding.
Start of by combining 4 eggs 1 cup of flour (plus 1/2 tablespoon) 3/4 cup milk, 1 and 1/2 tablespoons water, 1/2 teaspoon salt into a nice batter. Mix until smooth, slightly thinner than pancake batter.

Preheat your oven to 450. Add the rendered fat from the sausage to a 1.5 quart loaf pan (9″x5″x2 1/2″). Place the loaf pan with he rendered fat into the oven for about 5 minutes. Place the browned sausage in the pan .

Next cover the sausage about 3/4’s of the way to the top with your Yorkshire pudding batter.

Place the loaf pan back in the oven for 15-20 minutes at 450. Let the pudding rise, if you see it start to fall pull it out of the oven.

Slice this up cutting parallel with the sausage, serve with potatoes and covered with gravy. You could cover the Toad in the Hole with pork gravy but I highly recommend using the Bisto Gravy Granules.

INGREDIENTS

  • Breakfast sausage
  • 4 eggs
  • 1 cup of flour (plus 1/2 tablespoon)
  • 3/4 cup milk,
  • 1 and 1/2 tablespoons water,
  • 1/2 teaspoon salt

DIRECTIONS

  1. Preheat your oven to 450
  2. Place a medium non-stick skillet on the stove top over medium low heat. DO NOT add any oil or fat to the skillet. The sausage will render out the fat to add enough to the skillet for frying.
  3. Pan fry the sausage for 12-16 minutes turning frequently until well browned on all sides.
  4. Combine 4 eggs 1 cup of flour (plus 1/2 tablespoon) 3/4 cup milk, 1 and 1/2 tablespoons water, 1/2 teaspoon salt into a nice batter. Mix until smooth, slightly thinner than pancake batter.
  5. Add the rendered fat from the sausage to a 1.5 quart loaf pan (9″x5″x2 1/2″)
  6. Place the loaf pan with he rendered fat into the oven for about 5 minutes
  7. Remove the loaf pan from the oven and add browned sausage to the loaf pan
  8. Pour Yorkshire pudding batter over sausage until the sausage is 3/4 covered.
  9. Place loaf pan back in the oven at 450 for 15-20 minutes (if the pudding begins to fall remove it from the oven)
  10. Slice parallel with the sausage
  11. serve up drizzled with gravy
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