Recipe: Tasty Toad in the hole

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. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. Usually in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread.

Hearty, comforting toad in the hole makes an easy midweek meal. Whip up a batch of batter for Nigel Slater's ultimate toad with pork sausages or Brian You've got to love a warming toad-in-the-hole recipe when there's a nip in the air. Skip the garlic cabbage if you like and serve with another green. You can have Toad in the hole using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Toad in the hole

1. Prepare of Yorkshire pudding:.
2. Prepare 250 g of plain flour.
3. You need 4 of medium free range eggs.
4. You need 300-350 ml of whole milk.
5. It's A few of fresh thyme springs, leaves stripped.
6. You need 1 tbsp of olive oil.
7. You need 5 of good quality pork sausage.
8. You need 40 g of lard or beef fat.
9. It's of Onion gravy:.
10. It's 25 g of beef fat or lard.
11. Prepare 1 of red onion diced.
12. It's 25 g of plain flour.
13. Prepare 500 ml of good quality beef stock.
14. Prepare 1/2 tbsp of Worcestershire sauce.

Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty! This toad-in-the-hole recipe is easy and delicious, perfect for a quick lunch or dinner. Find more recipe inspiration at BBC Good Food. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it.

Toad in the hole instructions

1. For Yorkshire pudding: Preheat the oven 220ºC. Sift the flour into a bowl and make a well in the center. Crack the eggs into the well, add the mustard and with a wooden spoon, begin to stir gradually incorporating the flour as you go..
2. Add the milk in stages, stirring to a silky, lump free batter. (You may not need all the milk and stop when it has the consistency of double cream). Stir in the thyme, then set aside to rest in the fridge for at least 30 minutes to 24 hours..
3. Heat the oil on a frying pan over a medium heat.Add the sausages and brown all over for 3-4 minutes. Remove from the pan..
4. Add the lard or beef fat and place over a high heat on the hop. Once the fat is really hot add browned sausages..
5. Pour the batter around the over them, then quickly transfer to the the hot oven. Roast for 25 - 30 minutes until golden and puffed up..
   
   
6. Meanwhile make the onion gravy: Heat the beef fat or lard in the small pot and gently fry the onion for 10 - 15 minutes until very soft and starting to caramelise..
   
7. Stir in the flour and cook for 2 minutes, then gradually add the beef stock, stirring. Bubble for 2 minutes, then add the Worcestershire sauce and season if necessary..
8. Serve the toad in the hole with the onion gravy and steamed broccoli..
   
   

Use an electric whisk to mix it together, then slowly add the milk, whisking all. Cook them in Yorkshire pudding batter to make this traditional dish that children love. Gradually mix in the rest of the milk until a smooth batter is achieved. Toad in the hole is sausages baked in Yorkshire Pudding, like this: The resulting concoction exhibits a synergy of savouriesness and is, when done befittingly, something of a chef d'ouevre of the culinary arts. Toad-in-the-hole is a fairly simple dish, it is just sausages in a Yorkshire pudding batter.