Toad in the Hole
A classic British dish of sausages baked in a Yorkshire-pudding-style batter, perfect for family dinners and budget-friendly cooking.
Ingredients
Main Ingredients
- 4-6 large large sausages (pork, beef, or your preferred variety) Use vegetarian sausages to make a meat-free version.
- 3 large eggs
- 1 cup whole milk For extra richness, use a 50/50 mix of milk and cream; dairy-free milk can work but may reduce rise.
- 1 cup all-purpose flour For gluten-free, use a 1:1 gluten-free blend.
- 1/2 teaspoon fine salt Sausage size affects baking time (thicker sausages may need a few extra minutes).
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Put a 9x9 (or similar) baking dish in the oven to heat while you work.
- In a bowl, whisk together the eggs and milk until smooth and slightly frothy.
- Add the flour and ½ tsp salt. Whisk until the batter is lump-free. Let it rest for at least 10 minutes.
Cooking
- Heat a frying pan over medium-high heat. Add a splash of oil and brown the sausages on all sides (about 5-7 minutes).
- Carefully remove the hot baking dish from the oven. Brush the bottom and sides with a thin layer of cooking oil or melted butter.
- Arrange the browned sausages in the hot dish. Immediately pour the rested batter over the sausages.
- Return the dish to the oven and bake for 40-45 minutes. Do not open the oven door during the first 30 minutes.
- The Toad in the Hole is done when the batter is puffed, deeply golden, and set in the center.
Notes
Serve hot with Garlic Thyme Beef Gravy (or your preferred gravy) and sides. Store cooled leftovers in an airtight container for up to 3 days.