Toad in the hole
We just had to feature this on our website, even you its probably a recipe that most know. Its so simple yet so delicious and warming that it deserves a place on any recipe website. Toad in the hole is basically sausages in a yorkshire pudding. How can you possibly go wrong…
Its made by pre-browning sausages, then pouring over yorkshire pudding batter. It all puffs up in the oven and engulfs the sausages. The trickiest part of this is probably the onion gravy (not very tricky if you use ready made gravy). You might notice some asparagus on there. Thats just our take on it and we also added a little extra fresh thyme as it adds a wonderful aroma that goes along with the sausages and batter mix.
- 6 thick sausages of your choice (we used cumberland)
- a few asparus sticks (we used 5 with stalky ends chopped off)
- 150g plain flour
- 150ml milk
- 3 eggs
- ½ tsp salt
- ¼ tsp ground black pepper
- Preheat the oven to 180 degrees
- Add the raw sausages to a baking dish with 2 tbsp olive oil and brown in the oven (about 15 minutes, turning once or twice).
- While sausages are browning prepare the batter
- Add the flour to a mixing bowl followed by the milk, eggs and salt & pepper.
- Whisk until the mixture is smooth
- When the sausages are brown, take them out of the oven
- Check there is enough oil to line the bottom of the dish (if not add more but the oil needs to be hot - you may need to return the dish to the oven with the oil to heat up)
- Align sausages in the center of the dish
- Pour over the batter mixture until it covers ½ of the sausages
- Add asparagus and thyme
- Return to oven and bake at 180 degrees for approx 20 minutes or until the mixture has puffed up and browned.