Toad in the Hole
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
589 kcal
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Course
Main Course
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Cuisine
British
Toad in the Hole
Description
Toad in the Hole combines sausages with a savory batter made from flour, eggs, and milk, enhanced by beef bouillon granules and ground mustard powder. Fresh rosemary and thyme sprinkled on top add a fragrant note. The preparation starts by roasting oil-rubbed sausages until browned, which helps develop rich flavors and a firm texture. The batter is poured over the hot sausages and baked at a high temperature to create a risen, golden pudding with a crisp exterior and tender interior.
The dish balances sausage's meaty richness with the lightness of the Yorkshire pudding batter, making it suited for a hearty lunch or dinner. Serving it with onion gravy, made from the linked onion recipe, adds moisture and intensifies the savory aspect.
The recipe advises letting the batter rest for at least 30 minutes for better texture. The fat rendered from the sausages remains in the baking dish, contributing flavor and helping the batter to rise and brown evenly. After the initial high-temperature bake to puff the batter, the oven temperature can be reduced to finish baking through without burning.
Ingredients
- 4 pork sausage British bangers or other quality mild sausages in casings
- extra virgin olive oil
- 1 cup milk whole
- 3 egg large
- 1 cup all-purpose flour
- 1 teaspoon beef bouillon granules or bouillon base
- 1/2 teaspoon mustard powder ground
- 1 tablespoon rosemary fresh
- 1 teaspoon thyme fresh leaves
- onion for serving (click link for recipe, used for gravy, homemade
Instructions
- Preheat the oven to 400 degrees F.To make the batter, combine the flour, beef bouillon and mustard powder in a mixing bowl. Add the eggs and milk and whisk continuously for a few minutes or until the batter is perfectly smooth and airy. Let sit at room temperature for at least 30 minutes before using.
- While the batter is resting, rub the sausages with olive oil. Grease a medium sized casserole dish (about 8x10 inch) or 12 inch cast iron skillet and place the sausages in it. Roast the sausages for about 10 minutes on each side until browned.
- Carefully remove the casserole dish and increase the oven temperature to 450 degrees F. The fat from the sausages is traditionally left in to contribute flavor and texture to the batter.While the casserole dish is still very hot, pour the batter over the sausages. Sprinkle with the fresh herbs. Bake for 15-20 minutes or until the Yorkshire pudding has risen and is browned. Reduce the temperature to 350 degrees F and continue to bake for another 10 minutes or until the batter is cooked through. (DO NOT OPEN THE OVEN during the first 20 minutes or the batter will not rise properly).Serve immediately with homemade onion gravy and your choice of vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 25g | 50% |
| Fat | 41g | 63% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 214mg | 71% |
| Sodium | 970mg | 40% |
| Potassium | 453mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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