Toad in a Hole Recipe

Toad in a Hole
Toad In a hole is a traditional English dish consisting of sausages in a Yorkshire pudding better. This dish is served with a delicious mustard-onion gravy. The batter is mixed together and then poured into a baking dish and topped with the cooked sausages and baked to perfection. You can use several types of sausages for this recipe but I used cumberland sausages. You can also use bratwurst or British style bangers. The onion gravy is a combination of chicken broth, worcestershire sauce, mustard, lemon juice and a few other ingredients. Enjoy.
Toad in a Hole

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Toad in a Hole

Yield: 4 Servings

Ingredients:

2/3 cup plus 1 1/2 tablespoons all-purpose flour

3/4 teaspoon kosher salt

1 cup milk

2 eggs

1 tablespoon vegetable oil

4 links pork sausage (about 12 ounces)

4 tablespoons butter

1 teaspoon chopped fresh parsley (for garnish)

1 medium onion (sliced)

1 sprig fresh thyme

Freshly ground black pepper

1 1/2 cups beef or chicken stock

1 teaspoon Worcestershire sauce

1 tablespoon whole-grain mustard

1 teaspoon fresh lemon juice

Directions:

In a medium bowl whisk together 2/3 cup of the flour and 3/4 teaspoon of salt. In a small bowl whisk together the eggs and milk, and then mix into the flour just to combine. Let the batter sit at room temperature for 30 minutes. 

 

Meanwhile, heat oil in a large skillet over medium heat, add the sausages and brown on all sides, about 8 minutes. Drain excess grease from the skillet and set it aside.

 

Preheat the oven to 400 degrees F. Place 1 tablespoon of butter into a 6-cup baking dish and place into the oven on the lower rack until the butter has melted. Add the sausages and batter into the dish and return to the oven on the lower rack for 20 minutes. Move the dish to the upper rack of the oven and cook until puffy and golden brown (about 15 to 20 minutes).

 

While the batter is baking heat 2 tablespoons of butter in the skillet that the sausages were cooked in over medium heat. Add the onion and thyme, sprinkle with pepper and cook until the onions have started to brown, about 10 minutes. Lower heat to medium and cook for an additional 10 minutes. Stir in the remaining 1 1/2 tablespoons of flour and cook while stirring for 5 minutes. Increase the heat to medium and whisk in the chicken broth and worcestershire sauce. Simmer for 10 minutes and discard the thyme. Whisk in mustard, lemon juice and the remaining tablespoon of butter. Spoon hot gravy over the toad in a hole. 

        Yum

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