TOAD IN THE HOLE III
Tasty pork sausages cooked in a crispy Yorkshire pudding!! Serve with onion gravy.
Provided by stablespy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.
- Meanwhile, in a medium bowl, whisk together the flour, eggs, and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.
- Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the center is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 50.9 g, Cholesterol 228.7 mg, Fat 18 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 5.1 g, Sodium 304.9 mg, Sugar 3.4 g
TOAD-IN-THE-HOLE IN 4 EASY STEPS
A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip 210g plain flour into a large mixing bowl and stir in 1 tsp English mustard powder with a good pinch of salt. Make a well in the centre, crack in 4 eggs, then pour in a little from 400ml milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
- The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the leaves from 4 thyme sprigs, then tip the batter back into the jug you measured your milk in, for easier pouring later on. Use scissors to snip the links between 8 plain pork sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
- Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes, cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
- Make the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in 1 tsp soft brown sugar for the final 5 mins. Add a spoonful of plain flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in 500ml beef stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad-in-the-hole into large wedges and serve with the gravy spooned over.
Nutrition Facts : Calories 520 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.22 milligram of sodium
TOAD-IN-THE-HOLE
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F.
- Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
- Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
- Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
- Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.
TOAD IN THE HOLE
Perfect toad in the hole every time
Provided by Thraxas
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to gas mark 4/180c. Use the oil to grease the dish that you are using, I normally use a large Pyrex dish for this, and then set in oven to preheat too for about 10 minutes.
- Once done put your sausages in the dish and give a quick stir so they are covered in the oil. Cook for half an hour turning every 10 minutes or so to ensure even Browning. (Please note I normally use frozen Richmond sausages so if you are using fresh you will need to adjust your cooking times.)
- While the sausages are cooking you will need to start making your batter. Crack and beat the eggs in a separate bowl and put to one side. Then sieve out the flour and salt into a large mixing bowl.
- Add half the milk and whisk until all the flour has been absorbed into the mixture. The add the beaten egg and pepper, continue to whisk until the batter is fully blended.
- Now add the remainder on the milk and continue to whisk until frothy. Once done set aside until the sausages are done. (I usually transfer the batter into the measuring jug I used for the milk, if you would like to do the same please use a jug that is at least 1 ltr)
- Once the sausages are done pour you mixture all over them and return to the oven for another half an hour. Serve straight away.
- Goes great with creamy mash, veg and gravy Serves at least 4 people but if feeding more could add more sausages in the beginning, the dish I use can hold up to 16 sausages so I could feed 5 or 6 people.
TOAD IN THE HOLE
American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. -Ruth Lechleiter, Breckenridge, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet. , Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
Nutrition Facts : Calories 183 calories, Fat 10g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 244mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
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
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 II
Make and share this Toad- In- the -Hole II recipe from Food.com.
Provided by Aroostook
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Place sausages in an 8x8 square pan or baking dish.
- Bake 20 minutes.
- Combine other ingredients and beat well.
- Remove sausages from oven and pour off all but 2 tablespoons drippings.
- Arrange links around pan and pour batter over them.
- Bake 30 minutes longer or until batter has risen to top of the pan and is golden.
- Cut into squares and serve immediately with Dijon mustard.
TOAD IN THE HOLE - TRADITIONAL
A wonderful comfort food. Sausages nestled in Yorkshire pudding. Enjoyed be everyone. Easy to make and inexpensive.
Provided by JoyfulCook
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour and salt into a bowl.
- Add beaten egg, along with some of the milk; beat for a minute or two.
- Add remaining milk.
- Place the batter mixture into the refrigerator for an hour or so to get really cold.
- Preheat oven 420 degrees Fahrenheit (210 degrees Celsius).
- Use a medium roasting dish and place oil in the pan.
- Heat in the oven until the oil is really hot; if you flick a spot or two of water in the oil and it really sizzles then it is hot enough.
- Quickly pour in all the batter and add the sausages, spaced a bit apart.
- Cook for 30 to 40 minutes .
- Lovely served with fresh vegetables of your choice and a gravy. I often freeze gravy to use with this type of dish.
Nutrition Facts : Calories 446, Fat 29.4, SaturatedFat 9.7, Cholesterol 121.9, Sodium 872.9, Carbohydrate 24.6, Fiber 0.8, Sugar 0.2, Protein 19.2
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- So, guys, to make this incredible treat obviously requires you to have leftovers, which will differ for all of us.
- I’ve given you the recipe for the pigs in blankets and the batter, and everything else is based on what you’ve got – just don’t overload it.Start by moving your oven shelves around so you have plenty of space in the middle of the oven for your Yorkshire to grow.
- Preheat the oven to 220ºC/425ºF/gas 7. For the Yorkshire, beat the eggs into the flour with a pinch of sea salt, then gradually whisk in the milk to give you a smooth batter, and pour into a jug.Wrap half a rasher of bacon around each sausage, poking in a sage leaf, too.
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- In a medium bowl, whisk together the flour, eggs, milk, mustard and fresh herbs. Cover and let stand 1 hour.
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- Preheat oven to 400°F. Drizzle the oil over the bottom of a cast-iron skillet or 8-inch by 8-inch square baking dish. Roll the sausages around in the oil and arrange over the bottom of the pan. Roast for 10 minutes while preparing the batter.Add the milk, egg, English mustard, flour, and salt to the work carafe of a blender. Fix the lid in place and blend on low until the mixture is smooth. Stir in the fresh thyme leaves. When the sausages have roasted for 10 minutes, pull the pan from the oven and pour the batter in around the sausages. Return the pan to the oven and bake for about 40 to 50 minutes, or until the edges are crisp, the batter is completely set, and the top is deep golden brown with mahogany brown sausages. If you insert the tip of a sharp knife in the center of the Toad in the Hole, it should come out clean without any batter sticking to it.Allow to cool for 3 to 5 minutes before slicing into wedges.
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