TOAD IN THE HOLE RECIPE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the vegetable oil into the bottom of an 8x12 or 9x9 baking dish. You can use a metal or ceramic casserole dish. Place the sausages in the dish in a single layer and bake for 10 minutes in the preheated oven.
- While waiting, whisk flour, eggs, and 1/2 cup of milk in a medium bowl. Gradually mix in the rest of the milk until the mixture forms a smooth batter. Season with salt and pepper.
- Take the sausages out of the oven and pour the batter over them, covering them 3/4 of the way. Place the dish back into the oven and bake for another 35 minutes or until the center has risen and turned golden brown. If the underside seems a little soft - that's okay, that's how it's supposed to be.
Nutrition Facts : Calories 232 cal
TOAD IN THE HOLE
An all-time British classic - Toad in the hole with perfect gravy makes a knockout meal.
Provided by Jamie Oliver
Categories Mains Pork Dinner Party Father's day St. George's Day Sunday lunch Bonfire night recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk the batter ingredients together with a pinch of sea salt, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin - the thinner the better - as we need to get the oil smoking hot.
- Put 2 tablespoons of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240-250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
- When the oil is very hot, add the sausages - keep an eye on them and allow them to colour until lightly golden.
- At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.
- It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
- For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.
- At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy.
- Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!
Nutrition Facts : Calories 677 calories, Fat 44.3 g fat, SaturatedFat 17.3 g saturated fat, Protein 27.6 g protein, Carbohydrate 44.1 g carbohydrate, Sugar 17.5 g sugar, Sodium 2.3 g salt, Fiber 3.6 g fibre
SAVORY SAUSAGE TOAD-IN-THE-HOLE
Taste it up with chunky applesauce, maple syrup or cranberry sauce.
Provided by SALLYCOOKS
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, stir together flour, savory and salt. Whisk milk with eggs; gradually whisk into flour mixture until smooth. Let stand for 30 minutes.
- Meanwhile, prick sausages with a fork; place in greased 13x9-inch baking dish. Bake in preheated oven, turning sausages once, for 25 to 30 minutes or until golden. Drain off all but 2 tablespoons fat.
- Remove from oven; increase temperature to 425 degrees F (220 degrees C). Whisk batter; pour over sausages. Bake for 25 to 30 minutes or until puffed and golden. Serve immediately.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 27.1 g, Cholesterol 227.2 mg, Fat 26.3 g, Fiber 0.9 g, Protein 26.9 g, SaturatedFat 7.6 g, Sodium 726.3 mg, Sugar 3.2 g
TOAD IN THE HOLE (SAUSAGES BAKED IN BATTER)
Make and share this Toad in the Hole (Sausages Baked in Batter) recipe from Food.com.
Provided by CJAY8248
Categories Breakfast
Time 1h46m
Yield 1 lb. sausages, 4 serving(s)
Number Of Ingredients 6
Steps:
- To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindsings of pepper in the blender jar, and blend at high speed for 2 to 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.
- (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy). Refrigerate the batter for at least 1 hour.
- Preheat the oven to 400*. Place the sausages side by side in a heavy 10 to 12-inch skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 Tblsp. of water, cover the pan tightly, and cook over low heat for 3 minutes.
- Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat.
- Arrange the sausages in a single layer in a baking dish or tin about 6 by 10 inches and 2 inches deep, and moisten them with 2 Tblsp. of their drippings. Keep them at least and inch apart.
- Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.
TOAD IN THE HOLE
You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)
Provided by Chef John
Time 1h55m
Yield 4
Number Of Ingredients 19
Steps:
- Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
- Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
- Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
- While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
- While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
- When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
- Serve with extra gravy.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 37.1 g, Cholesterol 227.7 mg, Fat 30.5 g, Fiber 1.9 g, Protein 16.8 g, SaturatedFat 9.3 g, Sodium 1062.1 mg, Sugar 5.1 g
SAVORY PUDDING WITH SAUSAGE AND TOMATOES
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Blend together flour, milk, eggs, butter, and 1 teaspoon salt. Brown sausage and scallions in oil in a 10-inch cast-iron skillet. Pour batter over sausage mixture, and top with tomatoes. Bake until puffed and set, about 30 minutes.
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- Prepare Yorkshire pudding. Sift together flour and salt in a medium bowl. Whisk together eggs and milk in another bowl. Add flour and salt to the egg mixture and mix until just incorporated. Cover and let rest for at least 30 minutes at room temperature or in the refrigerator overnight.
- Prepare mashed potatoes. Peel potatoes and cut into medium size chunks. Place in a medium pot and cover potatoes with cold water. Season water with 1 tsp salt, cover the pot and bring to a boil over high heat. Cook until potatoes are fork tender, about 15 minutes. Drain potatoes. Heat heavy cream until warm. Mash potatoes until smooth with mashed or ricer and add butter. Slowly add heavy cream until potatoes are creamy. Season with salt and set aside.
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- Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. (The batter can be made up to 1 day ahead, covered with plastic wrap, and stored in the refrigerator.) Heat the oven to 375°F and arrange a rack in the middle.
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