Toad in the Hole

Submitted by steve jolly

"This sausage and bread dish is a slight variation of a recipe I found in a "one pot cooking" cookbook."

 

• Ready In: 50mins
• Ingredients: 7
• Yields: 1 loaf
• Serves: 4

ingredients

• 1 lb sausage
• 1 cup all-purpose flour
• 1 egg
• 1 1⁄4 cups milk
• 1 tablespoon oil (vegetable, canola...)
• 1 pinch salt
• 1 teaspoon herbs

directions

1. Preheat oven to 400F degrees.
2. Mix flour, egg (beaten), salt, milk and herbs to make batter.
3. I usually use basil and bay but it is up to you.
4. If the sausage is peppery or has a strong sage flavor you may want to use less herbs in the batter.
5. Cook sausage until done either in skillet or in a flameproof casserole dish on stove.
6. Place sausage in casserole dish (if not already there) and add batter.
7. Bake for about 30 minutes or until bread rises.

Reviews

[Frog154]

Good as a solid recipe for Toad in the Hole however was quite bland on its own. I added onions, mushrooms and lots of extra herbs/spices, its definitely something open to lots of experimentation

 

[Bergy]

I cut back on the sausages but made the batter as stated in the recipe & followed the instructions. I was disappointed that it didn't puff more - It had a heavier consistency that I am used too however I did enjoy it hence the 4 stars. I used Italian herb blend. Nice flavor

 

[pines506]

I've had this recipe printed out for a while, but just got around to making it. It will definitely be a breakfast staple at our house now. Easy to throw together and great served with some dill scrambled eggs. My sausage was spicy, so I only added salt and pepper to the batter and that worked fine. It has a great crispy crust. Would also be great with some country gravy served over the top!

 

[Maura666]

This was the *perfect* Toad in the Hole for a blustery fall day! I've eaten it before, but never attempted to make it myself -- I was so pleasantly surprised at how easy it was, and how well it turned out! I used turkey sausages & 1.5 teaspoons of Montreal seasoning for my batter, so didn't need extra salt or pepper. I served mine with a little brown gravy, and some asparagus soup (17229) to round out the meal. I'll DEFINITELY be making this one again! Thanks for sharing it, Steve! :)