Toad In The Hole–Very British

Toad In The Hole has got to be one of Britain’s old standbys. I can tell you that my mom ate plenty of this growing up.

One of the best things about this is that practically anything can be added to it. Traditionally, it’s made with whole sausage, but bulk sausage meat can be substituted for that. With whole sausage it makes quite a nice presentation.

By the way, this is one meal you most definitely wouldn’t see served to the “upstairs” crowd at Downton Abbey. However, it was most likely served a lot below stairs. It’s a real meal of the proletariat if you will.

Yorkshire Pudding

Basically, this is a Yorkshire pudding with add-ins. And those add-ins can be anything you like, including leftovers.

In fact, it’s a great way to use any leftover meat or vegetables you have on hand. Even though sausage is traditional, anything goes here. It’s also nice topped off with some brown gravy.

Of course this can be served as a main for dinner, but it’s a terrific luncheon dish.

Easy Peasy

Did I mention this is very easy to make? Well it is! You just mix up a few simple pantry ingredients and let it stand for 30 minutes. I really can’t say why it needs the standing time because there’s nothing to rise in this batter. But I do know that it won’t come out right if you don’t. The same holds for a regular Yorkshire pudding.

Another tip for success is the pan must be piping hot when you pour the batter in. For this reason, I HIGHLY recommend using cast iron or another metal.

If you are not using drippings or sausage–which gives you the required fat–you can use a bit of butter with a bit of oil.

The Recipe

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Toad In The Hole

British favorite

Prep Time10 minutes mins

Cook Time45 minutes mins

Batter Standing Time30 minutes mins

Course: Brunch, Main, Main Course

Cuisine: British

Keyword: british traditional foods, downton abbey foods, toad in the hole

Servings: 4

Calories: 577kcal

Author: Judith Hannemann

Ingredients

• 1 cup milk
• 1 cup flour
• 2 eggs
• 1/4 tsp salt
• 1 lb mild sausage or bulk sausage meat
• Drippings from sausage or about 2 tbs butter

US Customary - Metric

Instructions

• Whisk together the milk, flour, eggs and salt in a medium bowl until well mixed. Let the batter sit at room temperature for 30 minutes.
• Preheat oven to 350F/180C. Butter a 9-inch/23 cm pie dish.
• Scatter the sausages over the bottom of the prepared dish. Place the dish in the oven for about 10-15 minted to render some fat from the sausage.
• Remove dish from the oven and pour the batter over the sausage. Return to the oven.
• Bake for 45 minutes until sausage is cooked through and batter has puffed up and browned.

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 27g | Protein: 25g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 186mg | Sodium: 967mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg

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