Toad in the hole
Toad in the hole is a traditional British dish which consist of sausages baked in Yorkshire pudding batter. Sometimes it is also called Sausage Toad. Toad in the hole is usually served with onion gravy and vegetables. It can also be prepared by using other meats, such as rump steak and lamb's kidney.
Toad in the Hole Origin
The origin of Toad in the hole is quite vague. Some people suggest that this unusual name of dish “toad in the hole” is due to its resemblance to a toad sticking its little head out of a hole.
Toad in the Hole Ingredients:
2 large eggs
125g of plain flour
150ml milk
150ml cold Water
Pinch of Salt and Pepper
6 good quality your favorite herby sausages
2 tsp cooking oil or vegetable oil
Toad in the Hole Directions:
On a low flame, cook Cumberland sausages in a frying pan on all sides until nicely browned and sticky, and don’t prick the skins.
Allow it to cool.
Crack eggs into a jug and beat it well and then add some milk and water together. Mix all the ingredients well and set this mixture aside.
Tip the flour into a bowl and add salt & pepper. Make a good mixture and slowly whisk in the liquid mixture until you get a stiff but smooth batter with no lumps. Set it aside for half an hour.
Preheat the oven to 205*C and coat the butter or oil into a deep-sided baking tin and place in the oven. Once it gets quite hot and the fat is sizzling, quickly take it out and rest on the top of the hob.
Pour in the Batter mixture and add the sausages, parallel to each other, the length of the tin.
Put it back into the oven and bake for almost half an hour until the batter is golden brown, risen, and crispy.
Serve cut into squares with delicious gravy and fluffy mashed potatoes.