1/1 Photo of Toad in the Hole
I discovered this dish when I first moved over here to England. I had never heard of or eaten it before, although I had eaten sausages and Yorkshire pudding, just not together. The combination of the two is, well…heavenly! Don’t forget the mash and onion gravy! Cumberland sausage is my sausage of choice as it has a nice spicy flavour that goes well with the batter.
My Private Note
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For the Batter
- 1Pre-heat the oven to 220*C/425*F.
- 2Pour the sunflower oil into a solid based 9 inch by 6 inch baking tray.
- 3Throw in the cut up onion and scatter in the sausages.
- 4Place in the hot oven, on the lowest shelf, for about 15 minutes while you make the batter.
- 5Using a sieve and holding it up high above the bowl sieve the flour into the bowl. (Doing this from a height forces air into the flour and gives you a lighter batter.
- 6Make a well in the middle of the flour and using a whisk, whisk in the egg and milk, along with some salt and pepper. As you whisk the flour will be incorporated from the edges and you will end up with a nice lovely thick and smooth batter.
- 7Whisk in the grainy mustard.
- 8Take the hot pan of sausages out of the oven and quickly pour the batter in and around the sausages while the fat in the pan is still sizzling.
- 9Return the pan to the oven, placing it on the highest shelf this time, and continue to bake for 30 minutes longer, until the sausages are nicely browned and the batter has puffed up all nice and brown around them.
- 10Serve hot, cut into squares with mashed potatoes and onion gravy for a delicious meal!
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Nutritional Facts for Toad in the Hole
Serving Size: 1 (332 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 833.8
- Calories from Fat 504
- Total Fat 56.1 g
- Saturated Fat 17.5 g
- Cholesterol 233.1 mg
- Sodium 1157.0 mg
- Total Carbohydrate 44.4 g
- Dietary Fiber 2.3 g
- Sugars 3.5 g
- Protein 35.4 g