Toad in the Hole Recipe - Impatientfoodie.com Meat

Toad in the Hole

Shout out to Pigamitha Dimar’s blog “Notions and Notations of A Novice Cook” for this batter recipe/technique, and idea to include cherry tomatoes!

 

 

 

Toad in the Hole

- Yields enough for 3 people with 2 sausages per person -

Ingredients

6 PORK SAUSAGES (Note: Plain pork sausages from your butcher will work best for this recipe. I tried a few variations (like pork with spices, breakfast sausages, & also different meats), but my opinion is that in that simple pork sausages work best.)
1 CUP ALL PURPOSE FLOUR
2 EGGS
¾ – 1 CUP OF MILK (Note: You will use ¾ cup of the milk at first, then if batter seems too thick, you can add the remaining ¼ CUP.)
2 TABLESPOONS OF VEGETABLE OIL
PINCH OF SALT
HANDFUL OF CHERRY TOMATOES (optional)
1 TABLESPOON CHOPPED HERBS (like parsley, basil, chives) for garnish

Instructions

  1. Heat oven to 425 degrees F
  2. Coat the bottom of a casserole dish (or, in my case, mini Cruesset pots) with vegetable oil.
  3. Put the empty casserole (or whatever vessel you are using) in the hot oven while it heats up.
  4. Whisk the egg and ¾ CUP of milk in a large bowl until they are a bit frothy.
  5. Add in flour a bit at a time, constantly whisking to make a smooth batter. The batter should NOT be thick like a cake, so don’t panic. If the batter looks too thick, add the remaining ¼ CUP of milk.
  6. Add a pinch of salt, stir to mix, and let the batter sit for 10-15 minutes.
  7. Heat a tablespoon of vegetable oil on a skillet over medium high heat and brown all sides of the sausages, but do not cook through!
  8. Add the cherry tomatoes to the skillet so they start to cook.
  9. When the sausages have browned, pull out the empty casserole from the oven and put the sausages in there.
  10. Quickly pour the batter over the sausages. The pan should sizzle. Cook for about 20-30 minutes or until batter is golden brown. Garnish with fresh herbs before serving.

    NOTE: In my experience with this, cooking time was closer to 30 minutes. Also, the batter can look golden brown on the on the top, but not be cooked through on the bottom. You can use a toothpick or a knife to test. If you poke a knife/toothpick into the cooked batter and it comes out dry (no crumbs or wet batter on it), it should be done. If the toothpick/knife comes out wet or with crumbs, keep it in the oven another 5-10 mins.

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