Toad in the Hole is the perfect comfort food. Sausages cooked in a delicious Yorkshire pudding batter that is crispy on the outside and soft on the inside.
Easy to make, and with added bacon and onions, this British family favourite is the sort of food that sticks to your ribs when it's freezing cold outside and you need to warm up.
Trust me, everyone loves this dish and will be fighting over the crispiest bits!
What are the ingredients?
Start by making the batter. I use the same quantities and ingredients as my Yorkshire Puddings recipe which works every time in this dish too.
The sausages you use are down to your own personal preference. This is really a traditional frugal dish so would have been made with plain sausages.
When I was living in France I used Toulouse sausages which have quite a strong flavour with garlic and herbs but in the UK I tend to use a Lincolnshire sausage.
You will also need onions and bacon or lardons but these additions are optional.
How to make toad in the hole
Make the batter by putting all the batter ingredients into a liquidiser for a couple of minutes. Alternatively you can put the flour in a bowl with the salt, make a well in the flour and pour in the eggs and milk. Start stirring from the middle with a wooden spoon, gradually drawing the flour in. Beat vigorously until smooth.
Fry the sausages, onions and bacon for a few minutes until they are coloured and arrange on a roasting dish.
Put the dish in a preheated oven at 230 C with added vegetable oil and heat for about 10 minutes.
Give the batter a stir, open the oven and quickly pour the batter into the tin and promptly shut the door. After about 25 minutes the twisted toad in the hole should be ready. Don't think about opening the door before then or the toad in the hole will collapse.
The Yorkshire pudding should be well risen and crispy around the edge and soft and squidgy in the middle.
This British dish was popular as a way of using leftover meats cooked in a pudding and may be a reference to how toads poke their noses out from a hole!
The traditional accompaniments would be an onion gravy but I prefer to make a red wine gravy if I am serving it with a robust sausage just for adults. For side dishes try scalloped potatoes or parmentier potatoes.
Easy vegetable sides are roasted root vegetables or roasted winter vegetables.
For kids why not use chipolatas or cocktail sausages. You can also put sausages in individual Yorkshire pudding tins. This dish is also delicious with mini meatballs.
More comfort food to try...
- Cassoulet with Chicken and Sausage
- Smoked Salmon Mac and Cheese
- Beef Bourguignon
- Chicken Pasta Bake
- Steak and Kidney Pie
- Chicken and Leek Pie
Toad in the Hole with Onions and Bacon
For the batter
- 4 eggs
- 140 g plain flour
- 200 ml milk
- 8 quality sausages
- 2 medium onions sliced
- 200 g smoked bacon lardons or sliced rashers
- 4 tbsp oil
- Put all of the batter ingredients in a blender and blend until smooth.
- Briefly fry or grill the sausages until coloured and place on a lipped baking sheet with the oil.
- Put the sausages in an oven preheated to 230 C for 10 minutes.
- Fry the bacon and onions together until coloured and divide around the sausages.
- When the oil is smoking hot quickly pour in the batter while the tin remains in the oven.
- Bake for 25 minutes until golden and crispy around the edge,
Be the first to receive new recipes in your inbox and get my free E-Book of 25 French Recipes! Subscribe here