Toad in the hole origin recipes - Main course

Author: Eric Phillips  

Uncertain originToad in the Hole is an English classic. It consists of sausages cooked in a Yorkshire pudding batter. It is sometimes referred to as sausage toad and is traditionally served with onion gravy and vegetables. The name, Toad in the Hole is of uncertain origin .

Toad in the Hole recipe, an English classic of sausages baked in Yorkshire pudding batter - delicious pub food! It is sometimes referred to as sausage toad, and is traditionally served with onion gravy and vegetables.

Toad in the Hole

Toad in the Hole is an English classic. It consists of sausages cooked in a Yorkshire pudding batter. It is sometimes referred to as sausage toad, and is traditionally served with onion gravy and vegetables.
Provided by: Chula King
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: English
Number of ingredients: 6

Ingredients:

• 1/2 cup (2.5-ounces, 71 grams) all-purpose flour
• 1/2 cup (4-ounces, 113 grams) whole milk
• Pinch of salt
• 1 large egg
• 2 teaspoons unsalted butter
• 4 pieces of sausage 1.5 to 2-ounces, or 43 to 57 grams each rolled into a cylinder

Nutrition:

• Calories: 112 kcal
• Carbohydrate: 13 g
• Protein: 4 g
• Fat: 4 g
• Saturated Fat: 2 g
• Cholesterol: 50 mg
• Sodium: 35 mg
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. Add flour, milk, and salt to a small bowl. Stir to combine. Add egg and stir well to incorporate all ingredients. Let rest for 30 minutes or more.
2. Microwave sausages for 2 minutes. Drain on paper towels.
3. Put 1/2 teaspoon butter in each cup of Yorkshire pudding pan.
4. Turn on oven to 375°F. Put pan in oven to melt butter and heat pan. Remove pan when butter is melted.
5. Divide Yorkshire pudding batter among the four cups of Yorkshire pudding pan. Place 1 sausage in the middle of each cup.
6. Bake at 375°F for 30 minutes, or until well puffed and golden brown. Serve immediately.
7. Yield 4 servings.

Notes: Toad In The Hole | The English Kitchen, The origin of the name 'Toad-in-the-Hole' is quite vague. Most suggestions are that the dish's resemblance to a toad sticking its little head out …

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hole with easy onion gravy toad in the hole origin toad in the hole with easy onion gravy

Toad in the Hole with Easy Onion Gravy

Toad in the Hole recipe, an English classic of sausages baked in Yorkshire pudding batter - delicious pub food!
Provided by: Azlin Bloor
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 15

Ingredients:

• 12 sausages of your choice
• 2 Tbsp + 1 tsp beef dripping or vegetable oil for vegetarians
• 3 eggs
• 130 g AP flour
• 100 ml full fat milk (semi skimmed will work too)
• 100 ml water or dry cider ((hard cider in the US))
• 1 Tbsp wholegrain mustard
• pinch of salt
• 1 Tbsp salted butter
• 1 large onion (halved, then sliced thinly)
• 1 Tbsp plain flour
• 1 Tbsp balsamic vinegar
• 500 ml chicken or vegetable stock ((or 500ml water + 1 stock cube/stockpot))
• 1 rosemary sprig
• freshly ground black pepper

Nutrition:

• Calories: 616 kcal
• Carbohydrate: 37 g
• Protein: 28 g
• Fat: 39 g
• Saturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 146 mg
• Sodium: 20542 mg
• Fiber: 1 g
• Sugar: 17 g
• Serving Size: 1 serving

How to cook:

1. Make the batter
2. Place all the ingredients in a large bowl and whisk to a smooth, light pancake-like batter. Use handheld beaters if you have them, it'll be quicker. Don't worry about the odd lump if you're not using electric beaters.
3. Set the Yorkshire pudding batter aside to rest for 15 minutes.
4. Let's get cooking
5. Immediately after making the batter, turn the oven on to 220˚C (Fan 200˚C/430˚F).
6. Place the 2 Tbsp of beef dripping or oil into your chosen baking pan and place in the oven to heat up.
7. Get a large frying pan, heat the 1 tsp of beef dripping (or oil) on medium heat and brown the sausages for 1 minute on each side. Do it in 2 batches if need be, as you don't want your pan overcrowding and the sausages stewing. Tip onto a plate and set aside.
8. When your beef dripping (or oil) is very hot and smoking (it should be at the end of the 15 minutes), take the time out and immediately, stir the batter once and pour it into the smoking hot oil/tin.
9. Arrange the sausages as quickly as you can and place the tin back into the oven and bake for 23-25 minutes until crispy and a rich brown. Don't open the oven to check before 20 minutes are up. These first 20 minutes are crucial as you don't want to interrupt any last minute rise of the batter.
10. Let's make the gravy while waiting.
11. Heat the butter in saucepan on medium-low heat and fry the onions for 5 whole minutes, until they are soft and just catching in places, taking on brown burnt edges. Don't let them burn though, turn the heat down, if need be.
12. Add the flour and stir to mix for a few seconds.
13. Add the balsamic vinegar and rosemary and stir to mix, then leave to cook for about 30 seconds.
14. Add the stock (or water and stock cube), increase the heat and bring to a boil. Lower the heat down and simmer for 10 minutes, to allow the gravy to reduce a little.
15. Check the seasoning (add salt if it needs it), and finish with some freshly ground black pepper.
16. You could keep it simmering away at the lowest heat until the toad in the hole is done, which should only take a few more minutes.
17. Serve the toad in the hole immediately with the onion gravy and as suggested above.

Notes: Toads: meaning, origin, translation, toad (pl. toads) An amphibian similar to a frog with shorter back legs and a drier, more ragged skin. A very unpleasant man. Derived words & phrases. cane toad; …

Classic English Toad-in-the-Hole

Looking for a simple and tasty classic English dish? Toad in the hole is the perfect solution! Whip up this recipe by baking sausage links in a simple batter for a great one-dish meal.
Provided by: Elise Bauer
Total time: 65 minutes
Cook time: 30 minutes
Prep time: 35 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 8

Ingredients:

• 1 1/2 cup (180 g) of all purpose flour
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 3 eggs, beaten
• 1 1/2 cup (350 ml) milk
• 2 tablespoons melted butter
• 1 tablespoon vegetable oil
• 1 pound (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

Nutrition:

• Calories: 474 kcal
• Carbohydrate: 27 g
• Cholesterol: 173 mg
• Fiber: 1 g
• Protein: 22 g
• Saturated Fat: 11 g
• Sodium: 886 mg
• Sugar: 4 g
• Fat: 31 g
• Serving Size: Serves 4-6
• Unsaturated Fat: 0 g

How to cook:

1. Make the batter: In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.
2. Preheat the oven: Preheat the oven to 425°F.
3. Preheat the baking dish: Coat the bottom and sides of an 8 x 12-inch or 9 x 9-inch ceramic or metal casserole dish with vegetable oil. (Do not use a glass baking dish.) Place a rack in the bottom third of the oven. Put the empty dish on the rack in the oven as it preheats.
4. Brown the sausages: While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.
5. Pour the batter over sausages: When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages.
6. Bake: Bake at 425°F for about 20 to 30 minutes or until the batter is risen and golden. Serve at once.

Notes: Toad In The Hole, Egg In A Nest: What Do You Call It?, When asked where you are from and what you call it, the Reddit community really rallied. Here are few of our favorite answers and their origins: …