Have you ever tried toad in the hole? It’s a crispy batter filled with pops of juicy sausages and generously smothered with gravy. It’s the most delicious, cosy dinner!
Toad in the hole
Description
The key to a good toad in the hole is to start with really good quality sausages. I buy my sausages from @homegrownbutchery because they stay super juicy when cooked. This isn’t an ad; I just love their sausies, and so do my kids.
This is inspired by Hugh Fearnley-Whittingstall’s recipe, but I fold in seasoned sauteed onions for an extra flavour kick. This addition can mean the toad in the hole doesn’t rise quite as much, but I personally think it is worth it. Up to you, though!
Ingredients
Optional
Instructions
Video
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Whisk the eggs and egg white together. Gradually add the flour and a pinch of salt. Slowly whisk in the milk until the batter is smooth (or use a blender or food processor for this step.) Set aside for at least 30 minutes or chill for up to 2 hours.
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If you are adding onions to your toad in the hole, you will need to sauté them in oil with a pinch of salt. The aim is to get them lovely and sweet, but not browned. Add fennel seed, thyme, chopped fresh sage, a pinch of chilli flakes and white pepper.
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Preheat your oven to 220°C (430°F).)
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Squeeze the sausages from their casings into a metal baking dish (the pan I used was 24x34 cm, or 9x13 inches) with a generous glug of oil. Cook in the oven for 5-10 mins on each side, until golden brown and the oil is piping hot.
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Add the sauteed onions to the sausage dish, then return to the oven for a further 5 minutes to heat through.
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Carefully pour the batter over the hot sausages and onions, working quickly (remember the oil is very hot!) Bake for 25-30 minutes without opening the oven. The batter should be puffed, crisp, and well-browned when done.
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Serve immediately with gravy and your favourite vegetable sides.
Dinner, Sausages,
