All of my British readers will know this dish well, but to everyone else I feel I may need to explain…
Firstly, its not an actual toad, or an actual hole for that matter! Frankly, I’m not too sure where the name comes from, I’ve tried to do some research, but I cant find a simple answer.
Toad in the hole, is basically sausages cooked in yorkshire pudding batter. Its perfect for this time of year, when the evenings are becoming darker and the weather is damp and dreary. I made this on Sunday after I felt very…erm… lets just say ‘delicate’!
This dish is so versatile, you can serve it with so many different things, roast potatoes, steamed vegetables, baked beans…
For the batter
- 100g plain flour
- 2 eggs
- 150 ml milk (add a splash of water)
For the ‘toad’
- Good quality pork sausages
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 tsp mixed herbs
First step it to make your batter. I use my kitchen aid, but a bowl and wooden spoon will do. Place the flour in a bowl, and make a well in the middle, add the eggs and slowly add the milk until you have a smooth batter. Leave to rest for 30 minutes.
Pre-heat your oven to 200ºc fan.
In a medium sized saucepan add the oil and onion, and sweat down a low heat for 10 minutes and then add the mixed herbs,
Place your sausages in a oven-proof baking dish and add the onion mixture, pop into the oven for 15 minutes.
After 15 minutes turn the sausages, and add the batter to the dish. Put back into the oven for 35-40 minutes, or until the batter has risen and the sausages are cooked.