Our friends at Wikipedia define “Toad in the hole” as a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. It is rumored to have been called “Frog-in-the-Hole” in the past, although little evidence exists to support this theory. It has also been referred to as “sausage toad”.
Traditional English “Toad in the Hole”
- 1 1/2 cup of all-purpose flour
- 1 scant teaspoon kosher salt
- Pinch of freshly ground black pepper
- 3 eggs, beaten
- 1 1/2 cup milk
- 2 Tbsp. melted butter
- 1 Tbsp. vegetable oil
- 1 lb. of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)
- In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.
- Coat the bottom and sides of an 8×12 or 9×9 casserole dish with vegetable oil (use high smoke point grape seed or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F.
- While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.
- When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden.
Serve at once.