Toad in the Hole. Toad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras. Wrap each piece of skinned sausage meat in a piece of cured ham.

It typically consists of sausages (the toad) and batter (the hole). Toad in a hole, or toad in the hole, combines two British favorites to produce what many consider to be a tasty, though certainly not fat free, dish. Often, this dish is made on special occasions like Christmas dinners, and in the UK, it is often considered one of the ultimate comfort foods. You can cook Toad in the Hole using 5 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Toad in the Hole

Prepare 110 g of plain flour.
Prepare 2 of eggs.
Prepare 150 ml of milk.
Prepare of Sausages (6-8 large or 10-12 chipolatas).
Prepare of Oil.

Serve the toad in the hole with the gravy to pour over. Tip: You can easily adapt the sausages in this recipe to suit your family needs; try flavoured pork sausages, lower fat alternatives or vegetarian sausages as you like. Add toad-in-the-hole to one of your lists below, or create a new one. Toad in the hole is an English name for meat, sausage or lamb cutlets baked in batter.

Toad in the Hole instructions

Brown the sausages and put to one side..
Put the flour and a pinch of salt in a bowl. Make a well in the centre..
Combine the eggs with the milk and add gradually to the flour, beating until it is all mixed together and smooth. Leave to rest for half an hour or so.
Preheat oven to 220 degrees. When hot, put a suitable flattish pan into the oven. It needs enough oil to cover the base..
Heat the oil until it is hot.... I mean really hot... Smoking hot. (I NEVER leave it long enough and as a result my batter is prone to sogginess 🙄😆).
When the fat is hot enough, take the pan out of the oven and carefully pour in the batter, then add the sausages, spacing them out evenly. Put back in the oven for about 20 mins..
Cook any supporting veg that you wish to have. Tonight we had peas and cheesy mash (boiled potato, mashed with butter and grated cheese... Yum!).
When it comes out of the oven, the batter should have risen and be golden and crispy. It's not always easy to get out of the pan. This doesn't effect the taste, just the presentation! 😝.
Add gravy if you like it! We all do apart from my youngest who, bizarrely, put mayonnaise on hers (I know!! 😶).

It is also an egg sautéed in a hole cut from a piece of bread and a traditional British dish that consists of sausages in Yorkshire pudding mix. It does the same for its modern-day incarnation: you can get away with serving one sausage each if you've. This is a good recipe (I made them this morning for brunch) but it is not a classic Toad-in-a-hole which is comprised of sausages quickly browned in a skillet covered with Yorkshire pudding batter and finished in the oven. Toad in the Hole, an English classic of sausages baked in batter, is just one of many bizarrely named foods in British cuisine. We also have Cullen Skink Toad in the Hole is a Student's Dream Recipe.