Toad in the Hole
Dive into the cosy classic that is Toad in the Hole, featuring juicy sausages wrapped in a fluffy, golden batter. It's a British favourite that will warm your stomach and satisfy your hunger.
Servings 4 servings
Calories 1.058kcal
Equipment
- Baking dish
- Mixing bowl
Ingredients
For the Batter:
- 150 grams plain flour
- 3 large eggs
- 300 milliliters semi-skimmed milk
- ½ teaspoon salt
For the Sausages:
- 8 pork sausages
- 1 tablespoon sunflower oil
For the Onion Gravy:
- 3 tablespoons unsalted butter
- 1 onion finely sliced
- 2 tablespoons plain flour
- 1 tablespoon Worcestershire sauce
- 2 teaspoons English mustard
- 360 milliliters vegetable stock
- Salt
- Ground black pepper
Instructions
For the Batter:
- In a medium bowl, whisk together the flour, eggs, milk, and salt until well combined and smooth. Cover and rest in the refrigerator for 1 hour.
For the Sausages:
- Preheat the oven to 220°C (200°C fan).
- Add the sausages and oil to a 20x30cm oven-proof dish and toss to coat. Bake until well browned, about 15 minutes.
- Carefully remove the baking dish with sausages from the oven. (It should be browned and sizzling a bit, so use caution.) Whisk the batter again and pour it into the dish around the sausages.
- Bake on the top shelf of the oven for 20 to 25 minutes or until puffed, crisp and golden. Do not open the oven until at least 20 minutes during the baking or the batter may not rise properly.
For the Gravy:
- While baking, heat the butter in a frying pan over medium-high heat. Fry the onions until they start to brown, 4 to 5 minutes.
- Sprinkle the flour over the onions and stir for 1 minute. Stir in the mustard and Worcestershire. Slowly stir in the stock. Cook until bubbling and thickened, about 3 minutes. Add salt and pepper to taste. Keep warm until ready to serve.
- Serve the toad in the hole with the onion gravy poured over the top.
Notes
- Ensure batter ingredients are at room temperature: For the smoothest batter, make sure your milk and eggs are at room temperature before mixing the batter together. This helps the batter cook more evenly, leading to a better puff with no unappetising clumps of flour baked into it.
- Use high-quality sausages: The sausages are the dish's star, so choosing high-quality, meaty sausages with a good flavour profile will significantly enhance the final dish.
- Don't open the oven too soon: Resist the temptation to open the oven door during the first 20 minutes of baking. The steady heat is crucial for achieving that iconic rise and crispness. Peak through your oven window and wait to check it for doneness until the batter is very puffed and very golden on the top and edges.
- Preheat your pan: Place your baking dish with the oil in the oven to get very hot before pouring the batter in. This helps ensure a crisp bottom and sides and to make the batter rise properly.
- Adjust cooking times if necessary: Cooking times can vary depending on your oven and the size of your baking dish. If the top is browning too quickly, cover it with foil and bake until the batter is fully cooked.
- Add extra flavour with fresh herbs: Toss 4 fresh rosemary sprigs or several thyme springs on top of the batter before it goes into the oven to infuse the dish with a subtle, earthy aroma that's hard to resist. You can also add a few teaspoons of chopped fresh herbs to the gravy for a delicious depth of flavour.
Nutrition
Calories: 1.058kcal | Carbohydrates: 40g | Protein: 46g | Fat: 78g | Saturated Fat: 28g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 2.445mg | Potassium: 838mg | Fiber: 2g | Sugar: 7g | Vitamin A: 905IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 5mg
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