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Toad in the hole recipe

Toad in the hole recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

Use good quality sausages, any flavour you like! Cook them in Yorkshire pudding batter to make this traditional dish that children love. Don't forget the gravy!

2965 people made this

IngredientsServes: 4

  • 8 pork sausages
  • 1 tablespoon vegetable oil
  • 225g (8 oz) plain flour
  • 4 eggs
  • 250ml (8 fl oz) milk
  • salt and pepper to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 200 degrees C /gas mark 6.
  2. Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.
  3. Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.
  4. Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

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Reviews & ratingsAverage global rating:(278)

Reviews in English (262)

Nice simple recipe. Batter rose lovely. I would suggest cooking the sausage a little longer, until they are a little browned before doing the batter stage.-01 Feb 2012

I made the easy toad in the hole for the family tonight as something for a change and they loved it, will certainly be making it again-01 Feb 2012

Hi slackalice! A deep sided roasting tin or casserole dish that's about 28cm x 18cm (11 x 7 inches) would work well for this recipe.-09 Nov 2011


Recipe Summary

  • ¼ teaspoon kosher salt, plus more to taste
  • 1 ¼ cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon teaspoon freshly ground black pepper, divided, plus more for garnish
  • 4 large eggs
  • 1 ¼ cups whole milk
  • 1 ½ tablespoons canola oil
  • 4 British banger-style pork sausages (4 ounces each)
  • 3 rosemary sprigs (3 inches each)
  • 2 tablespoons unsalted butter
  • 4 larges shallots, thinly sliced (about 1 cup)
  • 1 ½ cups beef stock
  • 2 tablespoons heavy whipping cream
  • ¾ teaspoon Worcestershire sauce

Preheat oven to 425°F. Whisk together salt, 1 1/4 cups of the flour, and 1/2 teaspoon of the pepper in a large bowl. Whisk together eggs and milk in a medium bowl until very well combined. Gradually whisk about half of the milk mixture into flour mixture until smooth and free of lumps. Gradually whisk in remaining milk mixture until thoroughly combined set aside.

Heat oil in a 12-inch cast-iron skillet over medium-high. Add sausages cook, turning once, until browned on 2 sides, 2 to 3 minutes per side. Transfer sausages to a plate. Add rosemary sprigs to skillet cook, stirring rosemary in drippings, until fragrant, about 30 seconds. Transfer to plate with sausages. Remove skillet from heat do not wipe clean. Working quickly, pour prepared batter into skillet. Arrange sausages down center line of batter in skillet spaced 1 to 2 inches apart arrange rosemary sprigs around sausages. Bake until puffed, lightly browned, and crisp around the edges, 25 to 30 minutes.

Meanwhile, melt butter in a large skillet over medium until foamy. Add shallots cook, stirring occasionally, until translucent, about 4 minutes. Sprinkle with remaining 2 tablespoons flour cook, stirring constantly, 1 minute, 30 seconds. Slowly stir in stock, scraping up any flour stuck to bottom of skillet. Bring to a simmer over medium, stirring occasionally. Simmer, stirring often, until thickened, 3 to 4 minutes. Remove from heat. Stir in cream, Worcestershire, and remaining 1/2 teaspoon pepper. Stir in additional salt to taste. Keep gravy warm over low, stirring occasionally, until ready to serve.

Remove skillet from oven garnish Toad in the Hole with additional pepper. Serve immediately alongside warm gravy.


Gallery

  • 4 large eggs
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pinches cayenne pepper
  • 1 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • ¾ cup whole milk
  • ¼ cup cold water
  • ¼ cup vegetable oil
  • 4 links pork sausage
  • 2 tablespoons butter
  • 1 large red onion, minced
  • kosher salt to taste
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ¼ teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 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.


Classic English Toad-in-the-Hole

Ingredients

1 1/2 cup ( 180 g ) of all-purpose flour

Pinch of freshly ground black pepper

2 tablespoons butter , melted

1 tablespoon vegetable oil

1 pound ( 450 g ) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

Method

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.

Coat the bottom and sides of an 8x12 or 9x9 ceramic or metal casserole dish with vegetable oil. Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F(220°C).

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 sides.

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

Bake at 425°F(220°C) for about 20-30 minutes or until the batter is risen and golden.


The Best Toad in the Hole. Comfort at Its Best

This is the one. No fail, not heavy podge but yummy wonder A perfect toad in the hole . for me this means brown yummy sausages (or left over beef/pork/lamb), a light custary yorkshire pudding, crispy on the edges and risen and fluffy inside. Onions to add flavor. Many use onion gravy but i am a little bit of a heathen here..with this recipe i can enjoy all of it without needing lashings of gravy but of course it would be perfect on it. A brian turner recipe slightly tweaked by me. Its best known as an english dish but with canada's british heritage its very popular here as well. Do not be afraid of the proportions or the vinegar. I was, so used to heavier batters, more flour..and never with vinegar. Yet it helped lighten the pud and the batter was just perfect with the sausages..they even rose in the cooking. made this for the 3rd time, and this time was wanting something even quicker so didn't use the onions or herbs, just browned the sausages in the baking dish while the batter sat. Also halved it and it was just as wonderful


Recipe Summary

  • 2 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 2 tablespoons plus 1 teaspoon whole-grain mustard
  • 3 tablespoons vegetable oil
  • Sea salt
  • 2 small carrots, cut into 2-inch lengths
  • 2 tablespoons unsalted butter
  • 1 medium onion, cut into 1/2-inch-thick wedges
  • 2 garlic cloves, sliced
  • 2 ounces haricots verts or thin green beans
  • 1 cup halved cherry tomatoes
  • 1 tablespoon finely chopped basil
  • 1/2 teaspoon finely chopped thyme
  • 1/2 teaspoon finely chopped rosemary
  • Pepper

In a medium bowl, beat the eggs with the milk, flour, 2 tablespoons of the mustard, 1 tablespoon of the oil and a generous pinch of salt. Let the batter stand for 15 minutes.

Preheat the oven to 400°. Set a steamer basket in a medium saucepan filled with 1 inch of water. Add the carrots, cover and steam over high heat until just tender, about 4 minutes.

Add the remaining 2 tablespoons of oil to a 9-inch-square baking pan and heat in the oven for 10 minutes.

Meanwhile, in a large skillet, melt the butter. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion just starts to soften, about 3 minutes. Add the haricots verts and cook, stirring, until the onion is lightly browned and the beans are just softened, 3 to 4 minutes. Add the carrots, tomatoes, basil, thyme, rosemary and the remaining 1 teaspoon of mustard and cook, stirring, until hot, about 1 minute. Season the vegetables with salt and pepper.

Pour the batter evenly into the hot pan and scatter the vegetable mixture on top. Bake for 30 to 35 minutes, until puffed and lightly browned. Cut into squares and serve.


Mini toad in the hole

Make the batter by sieving the flour into a big bowl. Make a well in the middle and crack the eggs into the well. Using a hand whisk, whisk the eggs and as you do so the flour will gradually fall into the middle.

Measure the milk and water into a jug and mix and then slowly pour this into the well and keep whisking. The remaining flour will gradually mix into the liquid. Whisk again until you have a smooth batter.

Twist the sausages in half and cut each one in two.

Use a piece of kitchen paper and rub the muffin tins with olive oil (some fat will also come out of the sausages so you don&rsquot want to add too much).

Put a sausage into each tin and roast for 15 mins until golden.

Take out of the oven and immediately pour the batter into the muffin tins over the sausages (don&rsquot let them cool, the tins need to be hot when you add the batter). Put straight back into the oven and bake for another 15 mins until the batter has puffed up and is golden brown.

Chef's tip: this makes 12 mini toads, most toddlers will eat two (which is one sausage), some will eat three, leaving plenty for mum and dad!


  1. Pre-heat the oven to 200 C (400 F) or Gas Mark 6.
  2. Put the cooking fat into a Yorkshire pudding tin and place in oven for 5 minutes, add the sausages and toss in fat and cook for a further 5 minutes or so.
  3. Raise the temp to 220 C (425 F) or Gas Mark 7
  4. Blend the ingredients for the batter together (dry ingredients first and then slowly mix in the water/milk)
  5. Pour the batter over the piping hot sausages and bake for 30 minutes until well risen and golden brown
  6. Remove and serve

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Set the oven to fairly hot gas mark 6 or 200°C.

Place the dripping or lard in a smallish metal tin and place in the oven for 3-4 mins, or until melted. Add the sausages to the pan and turn to coat in the melted fat.

Bake, towards the top of the oven for 15-20 mins or until the sausages are an even golden colour.

While the sausages are cooking, prepare the batter. Pour the milk into the bowl of the food processor and add the flour, eggs and seasoning and whizz until blended. Add the finely chopped sage at this stage for a twist. Chill the batter until it’s needed.

When the sausages are browned pour over the batter – working quickly so as not to lose too much heat from the oven and immediately return the tin to the oven.

Bake for about 20-30 mins or until the batter has risen and is golden in colour and crisp. Serve immediately.

Cook the red onion in the sausage fat from your cooking pan.

Once they are caramelised add the stock and balsamic vinegar to the cooked onions in the pan.

Add the cornflour, mixed with a little water, to thicken.


What to serve with your toad in the hole:

  • It's really important to let the batter rest for at least 30 minutes (ideally for an hour or two) in the fridge. This allows the flour granules to swell, meaning you’ll get a lighter, crisp and more even Yorkshire pud. The cold batter hitting a very hot pan also helps with the rise and evenness.
  • Use a metal (or enamel-coated metal) baking tin if possible - a large, reasonably deep dish is best. Using a metal tin means the tin it will get hotter and the heat distribution will be more even. Mine is a rectangular enamel roaster, approx 31cmx25cm and 5cm deep. Here's the link enamel roaster (affiliate link).

And of course no toad in the hole would be complete without a big jug of tasty gravy.

*Tasty* being the all important word! Since we haven't got the meat juices from a roast, it can be difficult to get a really flavourful gravy. So we're using caramelized red onions, Worcestershire sauce and good quality stock (water and really meaty, tasty stock cubes are fine) for the best flavour (check out my gravy know-how post for info on making different types of gravy and using bones for stock).