How To Make Toad In The Hole

You will need -

8 good qulaity sausages

125g/4.4oz plain flour

2 free range eggs

1/4 pint of whole milk

3 tablespoons of vegetable oil

an oven proof baking dish that is approx 11 inches long, 8 inches wide and three inches deep

Toad in the Hole Recipe

So, we’re dabbling in a little Wintry comfort eating today and this post is entirely dedicated to my American friends. I had mentioned Toad in the Hole in a previous post/facebook/tweet etc and had some emails from American readers asking me what this dish was as they had heard of it but did not know what was in it. There were also some folk who had always made Toad in the Hole as a fried egg in the middle of a slice of bread. If you’re an American who does indeed know what my version of Toad in the Hole is then you’re more than welcome to partake in a little chat amongst yourselves as this goes out to those who don’t know.

Toad in the Hole is basically sausages in batter and there are a few golden rules to follow of you plan on making one. These golden rules I have highlighted in the method and also placed below. If needed, you will find a weight conversion chart here.

Cook your sausages first. Brown them on all sides as they will not brown sufficiently when in the batter and that is just disgusting
Mix the batter very well. Ensuring lots of air gets in to it and all lumps are beaten out
Make sure that the oil in the baking tray is very, very hot indeed when you pour the batter in to it
Make sure your oven is very, very hot when baking the dish
Serve immediately or it will flop and go a wee bit soggy

OK, here goes……

These quantities serve four people

Make sure your oven is on the highest setting 230-240c / 450-475f / gas mark 8/9

Cook your sausages first as they will not brown once they are in the batter and nobody likes baby pink sausages. In fact I get a little bit of vomit in my throat just thinking about that.
Once the sausages are cooked set them aside while you make the batter
Sieve the flour in to a mixing bowl
Make a well in the bottom of the bowl and add one egg and half the milk
Whisk together as well as you can
When ready add the second egg and the rest of the milk
Continue to whisk together as well as you can
It’s vital that you whisk the batter well. Get lots of air in to it and mix out each and every lump. Lift it up out of the bowl on the whisk and really put some elbow grease in to it.
You want to be left with a semi-thick, smooth and lump free batter
Once your batter has been made it’s time to heat the oil
Place the oil in an oven proof dish and put in to a very hot oven for a few minutes. You certainly don’t want the oil to be smoking when it comes out but you do want the oil to be very hot.
Once the oil has been heated, remove it carefully from the oven and again, CAREFULLY place the sausages side by side in the dish in a row.
Then, carefully, as the oil is very hot, pour the batter over the top of the sausages
Place the entire dish back in to the very hot oven and bake for between 15 and twenty mins. Try and peek at the dish without opening the door as you want the batter to cook and rise up around the sausages, encasing them, and opening the door may cause a little flopping.

This is what you want the dish to look like once it has been cooked. The batter has been browned, almost overly which is a good thing for this dish and it gives it such a crispy texture. The batter has also risen up and encased the sausages.

Serve immediately with mash, carrots and gravy for one of the most heartiest, comforting Winter dishes you can hope to make.

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