Toad In The Hole

Continuing on our kick of making English/British foods, I opted to make something I’ve done before, although it’s been probably a couple years…

Toad in the HoleToad In the Hole!

Toad in the Hole 2I don’t know why, but it just sounded REALLY good, and as I said, it’s been a couple years since I made it. The bambino liked it enough that he actually ate an entire sausage himself…Which is unusual, because normally, the kid takes two bites of something, proclaims it delicious, then says he’s full and ready to get down. Unless, of course, there’s dessert. There’s always room for dessert.

Anyway…The Toad. I’d picked up some sausages and wanted something to do with them besides just frying them up. I guess I could’ve done Bangers and Mash, but I think I was just craving more carbs or something. Unlike the Bangers and Mash, this time around I used beef sausages for the Toad in the Hole, so I think it was a little better-tasting.

Toad in the Hole 3And the best part is that there are plenty of leftovers. If Jay doesn’t get to them first, of course.

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Toad In The Hole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: British
Serves: 4-6
Ingredients
  • 1½ C flour
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 large eggs
  • 1¼ C milk
  • ¼ C canola oil
  • 12-16 oz. pork or beef sausages (6 or 7 large links)
Instructions
  1. In a medium mixing bowl, sift together the flour, salt and pepper. Make a well in the center.
  2. In a 2-cup mixing cup, whisk together the eggs and milk. Pour them all at once into the well of the dry ingredients, then whisk until smooth. Cover, and allow the mixture to stand for 30 minutes.
  3. While the batter is resting, preheat the oven to 425 degrees F.
  4. Pour the canola oil into a 10 or 12-inch cast iron skillet, then place in the oven for 5 minutes to heat.
  5. Add the sausages once the oil is hot, and cook for 12-15 minutes, turning a couple times.
  6. Once the sausages have browned somewhat, pour the batter over the sausages, spreading it to cover them evenly. Cook for 20-25 minutes, until puffed and golden brown.

Toad in the Hole. Not to be confused with Toad the Wet Sprocket. Who are just as awesome, and who appear to be coming to Minneapolis a mere 10 days after my birthday. And after mentioning it to my friend Alley, who lives in the MSP area, it sounds like we’re going! Happy belated birthday to me!! Not counting Hairball (which I’ll be attending again in just a couple weeks!), I haven’t been to a concert since 2007, when Jay and I saw Social Distortion down in Sioux Falls…And I was about 3 or 4 months pregnant with the bambino. I haven’t seen Toad in probably…15 years, or longer!

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8 thoughts on “Toad In The Hole

  1. I’ve heard of Toad in the Hole and knew it was a British dish, but had no idea what it was or looked like. It looks great. Definitely something I would make. How would you normally serve it? In slices? or just dig in? Thanks.

    • I’ll be honest–I have no idea of the “proper” way to serve it. I just set the skillet on the table & we all just dug in (making sure to get at least a full sausage or two, of course)! :)

  2. I always thought toad in a hole was toast with a hole in it and an egg in the hole. This looks much yummier!

    I am so jealous that you get to see Toad the Wet Sprocket!! One of my all time favorite 90s bands :)

    • I’m not sure what eggs inside toast are called. I’ve heard eggs in marinara sauce referred to as “Eggs in Purgatory,” but I don’t think the toast is quite the same. :)

      I probably shouldn’t tell you then that my friend Alley & I actually met them & had them autograph our arms. :)