Toad in the hole is a traditional English dish comprising sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. It is a very tasty dish, and is best served as a main course, though it is equally if not more popular as a starter. Use only best quality pork sausage for outstanding results.
It is a very tasty dish, and is best served as a main course, though it is equally if not more popular as a starter. Use only best quality sausage for outstanding results.
- 1 Tablespoon bacon drippings or cooking oil
- 1/2 pound pork link sausages; 6 sausages
- 3/4 Cup flour
- 1 pinch salt; plus more to taste
- 1/2 Cup grated extra-sharp Cheddar cheese
- 1 1/4 Cups milk
- 2 eggs
- 2 Tablespoons minced parsley
- freshly ground pepper, to taste
- Preheat oven to 425 degrees.
- In a 9-inch ovenproof skillet (or a deep-dish pie pan), heat bacon drippings. Add sausages; roll them in fat and brown on all sides in oven (for about 20 minutes) or on top of stove, turning every 5 minutes.
- Meanwhile sift flour and the pinch salt into a mixing bowl. Stir in cheese.
- In a smaller bowl beat milk, eggs, and parsley, and season generously with salt and pepper.
- Stir a small amount of milk mixture into the flour to make a smooth, very heavy batter and let stand 5 minutes before stirring in remaining milk mixture.
- Arrange sausages like spokes of a wheel evenly spaced in pan and pour batter over them. Lower oven heat to 400 degrees and bake until batter is puffed and browned (about 30 minutes).
- Cut into wedges and serve while hot.