If you love food with weird names that do not imply how delicious they are, then this dish is for you. If you like easy one-pan main dishes, then this is also for you. If you simply like sausages, then Toad in the Hole is for you.
My partner told me about this dish, and a few other foods with odd-sounding English names, when I first came to Australia. There is a thing about wordplay, here, which comes from a long tradition in England. To be honest, I don’t think that I will ever get it. Whenever Glen makes a reference to something using rhyming slang, for example, I just give him a blank stare. I’m American, by the way. So, this funny-sounding English dish was something that I was not exactly in a hurry to try.
Then I saw the recipe for Toad in the Hole in a one-pot cookbook, and I thought it looked pretty tasty. I’ve made it many times, since then. I can tell you, it’s totally delicious.
What is Toad in the Hole, you must be wondering, by now. It’s sausages cooked in Yorkshire pudding. What is Yorkshire pudding? you may be thinking now. It’s a baked batter which turns crisp on the outside and soft and fluffy on the inside. I think the Yorkshire pudding is the best part. I mean, sausages are great and everything, but I’m really not a big meat-eater. Give me some of that delicious Yorkshire pudding. It’s awesome.
I like to add onion, and sometimes bacon and/ or mushrooms to the batter, as well, to make the Yorkshire pudding even more delicious. I don’t know if those little twists on the recipe are traditional or not, and I don’t really care. It tastes good, so I do it. That’s my philosophy. If it tastes good, then do it. I like to use beef or pork sausages, really nice ones, in this dish. But you could use any sausages you like. I could see using chorizo, for example, to do a spicy version. (Wow, I can’t believe that I haven’t tried that yet!)
Toad in the Hole is super easy to make, and takes about an hour. My whole family loves it. Serve this with a veg or two, or a salad, and you’ve got dinner on the table.
Here’s the recipe. Enjoy…
Toad in the Hole
If you love food with weird names that do not imply how delicious they are, then this dish is for you. Or, if you like easy one-pan main dishes, then this is also for you. Or, if you simply like sausages, then Toad in the Hole is for you.
This recipe was adapted from the Food Lovers One Pot cookbook from TransAtlantic press.
6-8 sausages, preferably good-quality beef or pork
½ large brown/ yellow onion, diced
1 cup/ 125 g flour
½ tsp. baking powder
½ tsp. salt
2 large eggs
1 ¼ cups/ 300 mL milk
3 Tbsp./ 40 g canola oil
A dash or two of dry oregano
4-5 small mushrooms, diced
2-3 shortcut bacon rashers, diced
- Preheat oven to 400F/ 200C/ 190C fan-forced. Put the canola oil in the bottom of a large (9×13”) Pyrex roasting pan. Set aside.
- For the Yorkshire pudding batter, put the flour, baking powder, and salt in a mixing bowl, and whisk together. Add the eggs and milk, and whisk until completely incorporated. Cover with plastic wrap and allow to stand at room temperature for 20 minutes.
- Once the oven is hot, put the oiled pan in the oven for 5 minutes, to heat the oil.
- While the pan is in the oven, prick each sausage a couple of times with a fork. Take the pan out of the oven. Put the sausages in the pan. Be careful! The oil will be very hot. Also add the diced onion. If you’re using bacon and/ or mushrooms, add them now.
- Roast the sausages and veg for 12-15 minutes, until the sausages are browned and the onions are soft.
- Take the sausages out of the pan and set aside on a plate. Pour the batter into the bottom of the pan. Then lay the sausages back in the pan, leaving a bit of room between each one. Sprinkle oregano on top.
- Bake in the oven for 30-40 minutes, or about 25 minutes for fan-forced oven. The Yorkshire pudding should be light, crisp, and well-risen.
- Slice into sections with 1-2 sausages per serve.
This recipe was created by Kim Sequoia for a delicious moment.
All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.