If this isn't winter comfort food, I don't know what is. While stews and casseroles are ideal in the winter, the downside is they take a long time to cook.
Toad in the hole is much quicker and it does the same thing - warms the cockles of your heart.
This has to be one of my favourite winter meals. Crispy batter and tasty sausages served with lashings of gravy. It's easy to make.
Making the Batter
Many recipes suggest that you need to rest the batter for 30 minutes before using, but I have to admit I never do that. Having tried both resting the batter and not, and not having seen any discernible difference, so I just don't see the point.
What is essential for success though, is to make sure the tin is very hot when the batter goes in.
This is also true when making Yorkshire pudding as the batter is the same. Open the oven door, pour the batter in quickly, return to the oven and get that door shut as quickly as possible.
Full cream, semi-skimmed or Skimmed Milk?
In general, I do not specify which type of milk I use in recipes as often it makes little or no difference to a recipe. There is no point in going out and getting a specific milk for a recipe if it makes little or no difference to the end result.
However occasionally it does and after much experimenting, trying to perfect my Yorkshire pudding batter recipe, I have found the type of milk you use will affect the lightness of the batter.
So I recommend that you use skimmed milk for this dish. Alternatively if using Semi-skimmed milk use 225ml (8floz)milk and 75ml (3floz) water and if using full cream milk use 200ml (7floz) milk and (3½ floz) 100ml water.
The toad in the hole
Toad in the hole is, of course, only as good as the toad. Well, not real toad but the sausages. Make sure you buy good quality sausages with a high meat content.
Why waste your time going to all that trouble of making a batter (even though it's not that much trouble) only to use cheap and nasty sausages. The dinner will be spoilt.
I use sausages from my local butchers in Suffolk, but you can buy good quality sausages from supermarkets too. It's well worth paying that little bit extra for.
All you need to complete the meal is a few fresh vegetables on the side and, don't forget, gravy.
I have been known to use an instant gravy but if I have some left over from the Sunday roast I will use that. If you are planning to make toad in the hole during the week it's not difficult to make extra gravy on the Sunday.
Alternatively, you could use my onion gravy recipe. Just cook the onions in a little oil or butter then continue as per the recipe.
More sausage Recipes Made Easy
- Sausage and red lentil Casserole
- Sausage and apple traybake
- Sausage and easy homemade baked beans
- Easy sausage stroganoff
Step by Step Toad in The Hole
Toad in the Hole
Ingredients
- 140 g plain flour
- ¼ teaspoon salt
- 3 eggs
- 300 ml skimmed milk or mixture of milk/ water (see note below)
- 2 tablespoon rapeseed oil
- 8 good quality pork sausages
Instructions
- Preheat the oven to 220℃ (200℃ fan)/400°F/gas mark 7. Place the flour in a mixing bowl with the salt and make a well in the centre.
- Drop the eggs into the well and add about 100ml/4fl oz (½ cup) milk. Using a balloon whisk, beat the eggs and milk together gradually incorporating the flour. Continue whisking until you have a smooth thick batter.
- Gradually beat in the remaining milk and set aside until required.
- Heat the oil in a large shallow baking dish for 5 minutes. Remove from the oven and gently tilt the pan so that the oil coats the base and a little way up the sides of the dish.
- Add the sausages and return to the oven for 10 minutes.
- Working quickly, remove the dish from the oven and pour in the batter all in one go. Quickly return to the oven. Bake for 25-30 minutes until the batter is puffed up, golden brown and crispy.
- Serve immediately.
Maureen Henshall says
Can I make this gluten free?
Jacqueline Bellefontaine says
I would think it would be possible to make this with gluten free flour although I have not tried.
Dr Ross Theedom says
Made this this evening. Came out exactly as the photo. So simple, yet so tasty. Thank you for creating this.
Jacqueline Bellefontaine says
Fantastic. Glad you enjoyed it.
Martin Barker says
Love toad in the hole but always been hit and miss so just stopped making it. Saw this recipe and happened to have bought some lovely Italian style chicken sausages so decided to give it a go. Turned out beautifully . Third time tonight and perfect and delicious every time. Toad is firmly back on the menu!
Martin Barker
Jacqueline Bellefontaine says
This is brilliant news. It is so good that toad in the hole is back on your menu again. It such a great comfort dish too good to miss out on.
Lynda says
Hi Jacqueline,
Please could you give me the quantities for 6 servings, do I just half the quantities again?
Thanks
Lynda
Jacqueline Bellefontaine says
Hi Lynda yes basically that but that gives you the awkward amount of 41/2 eggs. I generally use large eggs so I would for 5 medium eggs in this recipe and it should be fine. You would also probably get away with just 4 large eggs. Use 450ml milk and 260g flour. The will be no need to increase the oil.
Lucy says
I made this last night for my kids Jacqui it turned out really well and was delicious!
Jacqueline Bellefontaine says
Thats fantastic lucy Im pleased you all enjoyed it.
louise Gunstone says
Delicious! love this recipe. I have just made Yorkshire Puddings and as you say, it's similar re-batter and making sure the oven and tray are hot... and you move fast 🙂
Jacqueline Bellefontaine says
Thank you Louise - Its certainly one of our family favourites
Lesley Garden says
This is my go-to recipe for Toad in the Hole - works every time and my family all love it! Tonight’s dinner sorted and 2 very happy girls.
Jacqueline Bellefontaine says
So glad you like it Lesley. Its a favourite in our family too. I think it is great but its still not as good as my mums. She also made the best every Yorkshire puddings and No she was not from that neck of the woods. I wish I had asked her what her secret to the most crispiest crust.
Jeanette says
Hi my Mum always added a little water to the batter and it was the lightest crispiest Yorkshire pudding ever. Jeanette
Jacqueline Bellefontaine says
Jeanette, yes you can add water to the batter and I have started to do this more often. Definitely a good idea if using full cream milk. I have on my to do list to add this as a tip to the post so I am doing this now as you have reminded me. Thank you
Cat | Curly's Cooking says
This looks amazing! I love toad in the hole but don't make it for some reason. This has definitely made me want to make it asap!
Jacqueline Bellefontaine says
I probably make it 3 or 4 times a year and it always tastes so good. Sadly I still can't make it as good as my mum did .
Kirsty Hijacked By Twins says
We love toad in the hole it is perfect for Yorkshire Pudding Day! Thank you for sharing with #CookBlogShare x
Jacqueline Bellefonatine says
Hope to be linking up with #CookBlog Share more frequently again, its always lovely to see what other bloggers are making and hopefully some of my readers pop over and take a look too.
Corina says
This does look good Jacqueline! I definitely agree that you need good sausages for it and loads of gravy. I love how you've managed to get the picture of the gravy being poured on too!
Jacqueline Bellefonatine says
Thanks Corina, Pouring shots are always a bit hit and miss but fun to try get.
Angela / Only Crumbs Remain says
Ooh that looks so good Jacqueline, I'm sat here salivating (only wish it was a vege sausage and I'd have dived staight in!) . I love Yorkshire Pudding, and as a child we'd have it everyweek with the roast either at home or at Grandmas. Hubby and I still enjoy it, but we don't make it nearly as often as we used to for some reason. I've not christened tea today as yet, but looking how good your toad in the hole looks that is now resolved! It'll be served with lashings of gravy - the best way 🙂
Angela x
Jacqueline Bellefonatine says
Yep perfect for tea. If you look at the pic again then just think virtual sausages so they can be any kind you like Veggie work too! Funny how some dishes you make tons of time then they get forgotten for a while until a timely reminder comes along and they are back on your fav lists