Toad in a Hole
Wikipedia says a Toad in a Hole is is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. It is rumored to have been called “Frog-in-the-Hole” in the past, although little evidence exists to support this theory. It has also been referred to as “sausage toad”.
Dating back to 1747 when it mention in a cook book called The Art of Cookery as Yorkshire Pudding or “Pigeons in a Hole. I call them delicious and a quick easy meal.
- 4 large quality sausages (Whole Foods flagship store in Austin Texas carries Irish Bangers) you could also us Jimmy Dean breakfast likes but you’ll want 8 because there smaller than traditional bangers.
- 4 Jumbo or extra-large eggs
- 4 oven safe bowls or a baking dish
- all-purpose flour
- cookie sheet
- medium size mixing bowl
- 4 sprigs rosemary
- 4 Tablespoons Butter
Prepare the Baking Dish or Bowls:
Place on a baking sheet and place in the oven while it is pre-heating.
For the batter:
• 1 ½ cups milk
• 1 cup plain flour
• ½ teaspoon salt
• 4 jumbo or extra large free-range eggs
Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have a baking dish – the thinner the better.
Brown your sausages in a skillet until almost cooked through you just want to brown the outside. Keep the skillet with the sausage dripping for the gravy.
• 4 sprigs fresh rosemary(optional)
• 4 Tablespoons Butter ( I like to use Kerry Gold)
When the oven and dishes have reaches the 475° you will place the pan seared sausages in the dishes for about 10 minutes. Then divide the butter into 4 and dropping a pat in each of the dishes or dish, also toss in a sprig of rosemary if using, return to oven. Stay with it and after a few minutes the butter will melt quickly.
At this point, take the cookie sheet out of the oven, if using individual bowls the batter with a measuring cup scoop out about 3/4 cup of the batter. being very careful, pour your batter over the sausages. Throw sprigs of rosemary into the batter. It will bubble and possibly even spit a little, after filling the bowls or baking dish carefully put the baking sheet back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be temperamental when rising and the draft will make them fall. Remove from the oven when golden and crisp this may take another 5 minutes depending on your oven.
For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. At this point, you can do cheat a little and add better than bullion paste a stock cube or powder. You can get some good ones in the supermarkets now that aren’t full of junk. Sprinkle this in and add your water. You can also us your own stock or prepackaged Whisk in the flour keep stirring allow to simmer until thick and you’ll have a really tasty onion gravy.
For the Gravy:
• 2 large red onions, peeled and sliced
• 2 cloves garlic, peeled and finely sliced
• 4 Tablespoons all-purpose flour
• 2 ½ cups water or stock
• 1 level tablespoon organic Better than Bullion beef or vegetable, or 1 vegetable stock cube ( you can also use fresh beef or vegetable broth for your gravy)
Carefully slide a large spoon under the york shire pudding and slide on to a plate or serve from the bowls. Be sure to add a ladle or two of gravy to each toad in a hole. Serve with a nice salad or green peas and dinner is ready.