In this Toad in the Hole recipe, browned pork sausages are baked within a soft and fluffy Yorkshire pudding batter. Based on just that, you can probably already tell it’s going to be exactly what you need if you’re craving something cheap, comforting, and deliciously homemade.
What is Toad in the Hole?
If you’ve never heard of it before, toad in the hole is a traditional British dish consisting of a savory Yorkshire pudding batter baked with bangers (sausages) in it. The toad in the hole origins are a bit murky but generally date somewhere around the mid-18th century, created as a way to have a cheap dinner.
What this dish is not, is the American version of toad in the hole, which is a piece of toast with an egg cooked into the middle.
Ingredients & Tools
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 1 ¼ cup milk
- 1 tablespoon butter, melted
- 1 teaspoon mustard powder
- 1 tablespoon canola oil
- 5 British sausages (breakfast pork sausages)
You will also need a casserole dish that is about 9″ x 9″ and an electric hand mixer or whisk.
How to Make it
Step #1. Prepare Batter
In a large bowl, whisk together flour, salt and pepper. Crack the eggs over the flour. Add the milk, melted butter and mustard powder.
Step #2. Whisk
Whisk until smooth with a hand mixer or whisk.
Step #3. Cover
Cover the bowl with plastic wrap and let it stand for 30 minutes.
Step #4. Prep Casserole Dish
Preheat oven to 425ºF (220ºC). Grease a casserole dish with the canola oil and put it in the oven for 5 minutes to preheat it.
Step #5. Brown Sausages
Meanwhile, heat a skillet to medium-high, add a touch of oil and brown the sausages.
Step #6. Transfer Sausages
Place browned sausages into the pre-heated baking dish.
Step #7. Bake
Pour the batter into the baking dish, over the sausages. Bake in the preheated oven for about 25 to 30 minutes, until golden and risen. Do not open the oven while baking for at least the first 20 minutes or it won’t rise properly. Keep an eye on it.
Step #8. Serve
Serve the Toad in the Hole.
Serving Suggestions
While toad in the hole is quite good on its own, its real potential shines when you use it as a jumping off point for other elements of a meal. One popular addition would be to serve it with onion gravy, adding an extra punch of flavor and some savory sauce to go with it. You can also serve it with fried onions and peas.
You can also try using different meats, especially since some of the earliest takes on this dish used beef as their protein of choice. Bangers are English breakfast sausages used in the popular bangers and mash dish. They are typically a combination of pork and seasoned breadcrumbs but can also be made with lamb or beef.
You can use any pork or beef sausage. I’ve tried this recipe with wieners and that was a sufficient substitute. It would make sense to use breakfast sausages if serving this dish for breakfast and wieners if serving it for dinner. For something a little different, you could try chicken or turkey sausages.
Storage & Reheating
- Fridge: In order to store leftovers, you need to let it cool first. Transfer it to a covered container and store in the fridge for up to 3 days.
- Freezer: You can freeze leftovers for up to 3 months. Make sure to cover it well with plastic wrap and into a freezer bag.
- Reheat: It can be reheated in the oven from frozen. Cover it with foil and pop it in the oven at 350ºF for about 10 to 15 minutes or until heated through. If desired, you can remove the foil and bake for another 5 minutes to let the Yorkshire pudding get nice and crispy again. If you reheat it in the microwave it can become soggy.
What did you think of this classic toad in the hole recipe? Let me know in the comments and please share the recipe!
Toad in the Hole Recipe
Ingredients
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1 ¼ cup milk
- 1 tablespoon butter - melted
- 1 teaspoon mustard powder
- 1 tablespoon canola oil
- 5 British sausages - pork sausages
Instructions
- In a large bowl, whisk together flour, salt and pepper. Crack the eggs over the flour. Add the milk, melted butter and mustard powder.
- Whisk until smooth with a hand mixer or whisk.
- Cover the bowl with plastic wrap and let it stand for 30 minutes.
- Preheat oven to 425ºF (220ºC). Grease a casserole dish with the canola oil and put it in the oven for 5 minutes to preheat it.
- Meanwhile, heat a skillet to medium-high, add a touch of oil and brown the sausages.
- Place browned sausages into the pre-heated baking dish.
- Pour the batter into the baking dish, over the sausages. Bake in the preheated oven for about 25 to 30 minutes, until golden and risen. Do not open the oven while baking for at least the first 20 minutes or it won't rise properly. Keep an eye on it.
- Serve the Toad in the Hole.
Equipment
Notes
- One popular addition would be to serve it with onion gravy, adding an extra punch of flavor and some savory sauce to go with it.
- Fridge storage: In order to store leftovers, you need to let it cool first. Transfer it to a covered container and store in the fridge for up to 3 days.
- Freezer storage: You can freeze leftovers for up to 3 months. Make sure to cover it well with plastic wrap and into a freezer bag.
- To Reheat: It can be reheated in the oven from frozen. Cover it with foil and pop it in the oven at 350ºF for about 10 to 15 minutes or until heated through. If desired, you can remove the foil and bake for another 5 minutes to let the Yorkshire pudding get nice and crispy again. If you reheat it in the microwave it can become soggy.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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