Toad in the Hole
Plump pork sausages nestled in a towering, golden Yorkshire pudding batter — the ultimate British comfort supper.
Details
Ingredients
- 8 pork sausages
- Batter:
- 1 cup plain flour
- 3 large eggs
- 1 cup whole milk
- 1/2 tsp salt
- 1/2 tsp English mustard powder (optional)
- 2 tbsp vegetable oil or beef dripping
- Onion gravy, for serving
Instructions
- 1
Whisk flour, eggs, milk, salt, and mustard powder until smooth. Rest the batter for 30 minutes (or make ahead).
- 2
Preheat oven to 220°C (425°F). Pour oil into a large roasting tin and add sausages. Roast for 10 minutes until the sausages are browned and the oil is smoking hot.
- 3
Quickly pour the batter around the sausages — it should sizzle on contact. Return to the oven immediately.
- 4
Bake for 25-30 minutes until the batter is puffed, golden, and set. Do not open the oven door during baking.
- 5
Serve immediately with onion gravy and vegetables.
About This Recipe
A beloved stalwart of British supper tables, Toad in the Hole elevates humble pork sausages into a celebratory dish by nestling them within a majestic, puffed-up Yorkshire pudding batter. Far from being a mere accompaniment, this batter transforms into a golden, crispy-edged, and wonderfully airy creation, making it the undeniable star alongside the savory sausages. Its origins are deeply rooted in British culinary tradition, leveraging the same technique as the iconic Sunday roast Yorkshire pudding: pouring a simple, yet perfectly balanced, milk-egg-flour batter into smoking-hot fat. This extreme heat is crucial for achieving the impressive rise and signature crisp crust that defines a truly great 'Toad'. The addition of a touch of English mustard powder offers a subtle, peppery depth, enhancing the overall savory profile without overpowering. While traditionalists stick to plump pork sausages, some variations explore gourmet sausages or even plant-based alternatives. A generous pour of rich, onion gravy is non-negotiable for serving, cutting through the richness and adding essential moisture, making each bite a harmonious blend of textures and robust flavors.
Tips & Tricks
- • Ensure your oil or beef dripping is scorching hot before pouring in the batter; a smoking pan is key to achieving that impressive rise and crispy exterior, mimicking the conditions for perfect Yorkshire puddings.
- • For an intriguing twist, try substituting the pork sausages with good quality Cumberland or even venison sausages. You could also stir finely chopped fresh rosemary or thyme into the batter for an aromatic lift.
- • Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a moderate oven (160°C/325°F) until warmed through and the batter has crisped up again, avoiding the microwave to preserve texture.
- • Serve your Toad in the Hole with plenty of luscious onion gravy and a side of steamed green vegetables like tenderstem broccoli or buttered savoy cabbage to balance the richness and add vibrant freshness.
Nutrition Facts
Per serving (approximate)