For those of you who don’t know that “Toad In The Hole” has nothing in common with the craoking amphibian (apart from it’s looks, maybe?!), an explanation might come handy before you start chucking loads of toads into your oven, thus letting us no other choice than to call the animal rescue!!!!…
“Toad In The Hole” is a traditional British dish consisting of pork sausages emprisoned in a Yorkshire Pudding (a type of popover) batter. It is generally served with gravy and vegetables.In fact, it is a little like a savory version of the French clafoutis...
A floppish “Toad In The Hole” is never very exciting to look at nor to eat, so it is poetically named “Frog In A Bog”… And the imagery of this expression is disgusting enough to make you lose your appetite and give you an idea of what a failed "Toad In The Hole" would look if it was unsuccessfully prepared!!!
This popular dish might look a bit nifty and messy, but it’s ugliness should not drive be a cause of repulsion, otherwise you’ll miss the opportunity to be enthralled by it’s golden, crispy and light batter and hearty aromatic sausage “filling”. It is an absolutely delightful meal which big and small children will love!
I'm a big fan of this hearty and humble countryside meal as it's simplicity is charming. That's what I call comfort food at it's best!
This recipe was partly inspired by the small Be-Ro "Home Recipes" cookery book...
600g Uncooked pork sausages
200g Plain white flour
2 Eggs (~50g)
Salt to taste
Pepper to taste
1. Mix the flour and salt in a basin.
2. Make a hollow in the centre and drop the eggs.
3. Stir with a whisk and add liquid gradually, until all the flour is worked in.
4. Beat well and add remaining liquid.
5. Reserve for an hour at room temperature.
6. Meanwhile, cut the sausages into 4 centimeter long pieces and cook in a frying pan until golden brown and nearly cooked through.
7. Preheat the oven to 220°C (425°F).
8. Grease a shallow pan, add the sausages and pour the batter over them.
9. Bake for about 40 minutes or until the batther is golden and cooked through.
10. Cut into square slices and serve.
The batter should be smooth and not lumpy, therefore you should add the liquid gradually and beat well.
The batter should be fluid and have the consistency of single cream.
Types of fresh ground pork herby sausages to use: Cumberland sausages, Swiss saucisse à rôtir, Sicilian sausages, Lincoln sausages, Louisiana sausages, Abruzzo sausage, Banger sausage, Boerwurst, Italian sausages, Medisterpoelse sausage, Merguez sausage, Korv sausage, Tuscan sausage or Linguica sausages.
Don’t use precooked sausages like frankfurters or hot dogs!
Serve hot with onion gravy (see recipe) poured over the slice of “Toad In The Hole” and with a nice wintery salad.
(Toad In The Hole -Pic by www.baglady-designs.com)
(Pork Sausages -Pic by www.alpinesmokerhouse.co.nz)