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- Meat and poultry
This is a recipe from my family which is true Yorkshire, for many generations.
271 people made this
- 1 tablespoon olive oil
- 8 pork sausages
- 165g plain flour
- 2 eggs
- 160ml milk
- 120ml cold water
- salt and pepper to taste
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 220 C / Gas mark 7.
- Spread oil in the bottom of a 23cm (9 in) square baking dish. Sift flour into a medium bowl, then beat in eggs. Gradually stir in milk, water, salt and pepper. Beat well.
- Place sausages in baking dish and pour batter mixture over all. Bake in the preheated oven for 25 to 30 minutes, or until golden and risen.
Reviews & ratingsAverage global rating:(39)
Reviews in English (38)
This was very yummy, the whole family loved it. The second time I made it though, I decided to be like MrsNorico and change it a bit. First, I threw away the sausages and replaced them with fish fingers, then, instead of making a batter, I decided to mix up half a packet of Angel Delight, added some chopped walnuts and a bag of spanners, and cooked it in the freezer. I think my version was nicer actually but none of my kids would even try it which is why kids these days never get their 5 a day.-20 Jun 2013
Used different ingredients.First I halved the amount from 4 to 2 servings. Then I used spicy sausages and they worked perfectly. My husband loved this dish. Also I added chopped scallions for colour and some tinned mushrooms to increase the volume. Then baked in a little ramekins. Good for two-person household.-24 Sep 2009
Would add some herbs next time, I think.-16 Jul 2012
- 1 Packet of True Bites Pork Sausages
- 100g flour
- pinch of salt
- 1 medium egg
- 300ml milk
- 1tbsp melted butter
- Place the sausages in small shallow baking dish and cook in the oven for about 10 minutes at Gas Mark 7 (220C, 425F)
- While the sausage are starting to cook, sieve the flour and salt into a bowl. Add the egg, half of the milk and beat to a smooth batter. Then, stir in the rest of the milk.
- Take the sausage from the oven, pour your batter over the sausage and bake for another 30 minutes.
- Lower the temperature to Gas Mark 6 (200C, 400F) and continue to cook for a further 15-20 minutes, until the batter is browned and crisp.
- Dish up straight away.
- Why not spice it up by using a Pork and Chilli sausage, or even just something different to a straight pork sausage.
- Chicken breast sausage would work really well with gravy!
Written by Shirley Rhoades
Shirley Rhoades (ACIEH) is part of the full time True Bites team and is an Associate of the Chartered Institute of Environment Health, with over 30 years experience in the food industry. She has an (CIEH) Advanced Certificate in Food Hygiene, a (NEBOSH) Certificate in Occupational Health and Safety, and is a registered (CIEH) Professional Trainer. She is also a passionate cook and baker in her spare time and is renowned for her huge collection of cook books.
The combination of perfectly-risen, golden Yorkshire pudding batter and tasty sausages just can't be beaten. Don't forget the gravy!
Ultimate toad-in-the-hole with caramelised onion gravy
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Catherine wheel toad-in-the-hole with honey & mustard onions
Perfect for a cold autumnal evening, this combination of sausage and Yorkshire pudding in a pretty coiled design is sure to be a family hit
Quick Toad in the Hole
A quick easy Toad in the Hole is one of my all-time favourite recipes and is essentially a meaty variation on a Yorkshire pudding when filled with delicious British sausages. This simple recipe makes a perfect supper dish or a great alternative for a quick easy Sunday lunch.
Make this recipe in a roasting pan for a large family-sized toad, but you can also make an individually sized toad in the hole and I have outlined how to at the end of the recipe.
The name Toad in the Hole is a curious one and it is thought that as originally the dish used clumps of sausage meat it probably resembled toads in the batter? True or not it sounds good. And serving your Toad in the Hole there is nothing better than a rich onion gravy.
If you want to watch our video on making a Toad in the Hole, here it is.
200 ml (2/3 cup) plain/all-purpose flour
1 tablespoon vegetable oil
4 large or 6 small beef or pork sausages
2 tablespoons lard, beef dripping or goose fat
Making the batter
Heat the oven to 220C
- Pour the eggs, milk, and flour into a large, mixing bowl with the salt. Using an electric or hand whisk beat together to form a thick, smooth, airy batter. Leave to stand for a minimum of 20 minutes minimum of up to a couple of hours is fine.
- While the batter is resting heat the vegetable oil in a griddle or frying pan to hot, add the sausages and sear in the pan, turning frequently to brown all over. Put to one side.
- About 10 mins before the end of the resting time, place the lard, drippings, or a tablespoon of oil into a large, roasting tin. Add the sausages spacing evenly in the tin. Place the tray in the preheated oven and heat until the fat is slightly smoking but not burning approx 10 minutes.
- Give the batter another good whisk then pour into the hot, roasting tin. Please be careful, the fat may splatter when you add the batter. Pour in enough cover the whole of the bottom of the tin and approx 2cm (3/4″) thick. If you have batter leftover, don’t worry, you can always make extra Yorkshire puddings.
- Put the tin into the preheated oven and cook until the pudding is well risen and golden brown and the sausages cooked thoroughly. This will take about 25 minutes.
- Once the toad is cooked, remove from the oven, cut into quarters and serve covered with delicious onion gravy.
For a variation on a family-sized Toad use a 12-hole muffin tin, or a Yorkshire pudding tin (4 x 2″/5cm holes). Cut each sausage into pieces to fit the holes of the pudding tin and make as above but individually.
If you enjoyed the Toad in the Hole recipe, find more from Elaine, here on the website.
- 8 links pork sausage
- 1 tablespoon vegetable oil
- 2 cups all-purpose flour
- 4 eggs
- 1 cup milk
- salt and pepper to taste
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
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 center is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.
Firstly put the tin with the lard in the oven, whilst it pre-heats grill the sausages under the pre-heated grill for about 5 minutes on each side, so that they are just lightly browned.
Whilst the sausages are grilling make up the batter. Sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning and then make a well in the centre. Break the egg into it and beat it with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then beat in the milk and water.
When it's all in slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it when you're ready to cook the toad in the hole. When the sausages are browned, place the tin over direct high heat, turned to high. Then arrange the sausages in the tin and pour in the batter all round and immediately put the whole thing in the oven on the highest possible shelf for 30-35 minutes until well risen and browned.
Serve it immediately with onion gravy and it’s absolutely wonderful with mashed potato.
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.
How To Make: Toad In The Hole
A classic British dish, the first written toad in the hole recipe dates back to the mid 18th century, with batter puddings having become popular even earlier. It’s a dish whose name does it absolutely no favours, comprising sausages cooked in a large Yorkshire pudding – arguably one of Britain’s greatest ever inventions. Originally created as a means of stretching out meat in poor households, as a repository for leftovers, northerners would typically use dripping (as this recipe does) to make the Yorkshire pudding crispier and more flavoursome, while southerners would make their batter softer (read: inferior).
In the past, toad in the hole has also been made with meats such as rump steak or lamb’s kidneys, while a 1747 recipe from Hannah Glasse’s The Art of Cookery featured a recipe for ‘pigeon in a hole’. There is no record of the dish ever being made with a toad, nonetheless, and the name’s origins remain vague. Some believe it’s attributed to the manner in which toads wait for their prey, making their heads visible above the earth, while others suggest it’s derived from the 18th century “entombed animal” phenomenon of live frogs or toads being found encased in stone. The first mention of the “hole” (besides pigeons in a hole) describes the dish as a “batter-pudding with a hole in the middle containing meat”. In most modern cases, the meat in question is sausage – though pig’s cheek is another delicious filling.
To make a perfect toad in the hole at home, the Yorkshire pudding batter is the most crucial element, ideally chilled for at least half an hour before cooking in a metal cooking vessel (I like cast iron) with dripping or oil that’s almost hot enough to deep fry. Prematurely opening the oven door is another way to guarantee a failed Yorkshire pudding. They require heat, and opening the door too early will cause your Yorkshire pudding to flop and become a thick, stodgy pancake. Browning the sausages first is also a good idea, as the batter only takes around 20 minutes to cook, which won’t be long enough for most sausages. It’s not strictly traditional, and is totally optional, but I also like to spike the batter with some sweet red onion wedges (not cut too finely, to avoid burning) and some picked woody herbs such as rosemary and sage. Serving toad in the hole with onion gravy is an absolute necessity, however.
Mary Berry Classic: Individual toads in the hole with onion gravy
Toad in the hole mary berry recipe is something that is very nice to taste for a family dining. It is very easy to learn how to make toad in the hole mary berry recipe when you really want to rejoice a winter night with your family. This is super easy British dish that can meet the demand of anyone who even not have tasted this before. You gotta learn this how to make toad in the hole mary berry recipe today. This recipe got a fantastic twist because of using some of the ingredients like flour, eggs, milk, and a pinch of salt. The handmade sausage meat sink in the aromatic yummy onion gravy can really make your dinner fantastic.
Lightly whisk in the water. Thanks for stopping by. Cheap Meals. Stir occasionally. Recupe a high-sided roasting tin on the hob spanning 2 rings and heat 2 tbsp oil.
Mary Berry toad in the hole is an easy to make, delicious and economic Winter warmer. The Mary Berry toad in the hole batter mix can be made 12 hours ahead of preparing the dish. Find this Pin and more on Recipes by Chrysoulla Callaghan. Aga Recipes. Baking Recipes.
LIFE 3d. Remove from the oven, then serve in wedges with gravy and steamed veg. Favorite Recipes. Savoury Recipes.
Now, comforting family meal packed full of root vegetables and peas. It's one of those staples of the English table that I think everybody has their own recipe for. One Pot Recipee Beef Hotpot is a delicious, add the reserve milk and whisk it gradually so it reaches a consistency of light cream. Anonymous 28 December at .
Toad in the Hole
Unless you’re from the UK you may have no idea what I’m talking about when I say we’re having Toad in the Hole for dinner. Don’t be horrified, there are NO cute frogs or slimy toads involved! This dish consists of sausages cooked in batter (much like a Yorkshire pudding batter – oh, that explains it then!), and probably got it’s name from the appearance of the sausages poking through the batter, which may to some, resemble frogs poking their heads out of hole!
I’ll be making Toad in the Hole this coming Saturday, 23rd April, in honour of our brave, dragon slaying, patron saint, St. George and my fluffy corgi retriever, also named George.
Very little is known about St. George’s life, but it is thought he was a high ranking officer in the Roman army who was killed on the 23rd April, around AD 303, and who, more than likely, never stepped foot in England. Most people associate him with dragon slaying, but he probably never did that either. Nevertheless we mustn’t overlook our nominated patron saint. Any excuse for a celebration!
You may be interested to know, St. George is :
- Still venerated in a large number of places, by followers of particular occupations and sufferers from certain diseases.
- The patron saint of Aragon, Catalonia, Georgia, Lithuania, Palestine, Portugal, Germany and Greece and of Moscow, Istanbul, Genoa and Venice (second to St Mark).
- The patron of soldiers, cavalry and chivalry of farmers and field workers, Boy Scouts and butchers of horses, riders and saddlers and of sufferers from leprosy, plague and syphilis.
- Particularly the patron saint of archers, which gives special point to these famous lines from Shakespeare’s Henry V, Act 3, Scene 1, l. 31:
Toad in the Hole
This is a pretty simple dish that can be made at a minutes notice. All you will need is good quality pork sausages, eggs, flour and milk.
- Heat the oven to 220C/fan 200C/gas 7. Add the oil or lard to a 20 x 30cm roasting pan or dish and place in the oven while you mix your batter. Some say it’s best to make the batter at least an hour ahead of time and let rest in the fridge, I do this, but this is not essential.
- Tip the flour into a large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the eggs, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter the consistency of double cream. Now add a bit more milk and stir until all the milk and flour has been mixed together. Use a whisk to get rid of any pesky lumps.
- Cut the sausage links and pierce with a skewer so they don’t explode in the oven.
- Once the fat (oil, lard or beef dripping) is as hot as you can get it, remove from the oven and swiftly, but carefully, place in your sausages (watch out they will spit and sizzle like crazy!) then quickly pour over the pre-prepared and re-whisked batter.
- Bake for 30-40 minutes or until the batter is risen and crisp around the edges and a lovely even golden brown. The batter in the middle should be softer but not sticky or runny.
- Enjoy with a simple onion gravy, mashed potatoes and garden peas.
Are there any particular dishes associated with the Patron Saint of your country? I would love to hear about them, please post your comments in the box below.