Toad in the hole. Toad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras. Wrap each piece of skinned sausage meat in a piece of cured ham.

It typically consists of sausages (the toad) and batter (the hole). Toad in a hole, or toad in the hole, combines two British favorites to produce what many consider to be a tasty, though certainly not fat free, dish. Often, this dish is made on special occasions like Christmas dinners, and in the UK, it is often considered one of the ultimate comfort foods. You can have Toad in the hole using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Toad in the hole

Prepare of Batter.
It's 4 of large free range eggs.
Prepare 145 g of plain flour.
It's 200 ml of semi skimmed milk.
You need of Salt and pepper.
You need of Sausages.
Prepare of Good quality chipolatas - at least 4/6 per person.
You need of Drizzle of vegetable oil.

Serve the toad in the hole with the gravy to pour over. Tip: You can easily adapt the sausages in this recipe to suit your family needs; try flavoured pork sausages, lower fat alternatives or vegetarian sausages as you like. Add toad-in-the-hole to one of your lists below, or create a new one. Toad in the hole is an English name for meat, sausage or lamb cutlets baked in batter.

Toad in the hole step by step

About an hour before you start cooking the sausages, mix together your batter by stirring the eggs into the flour first then gradually adding the milk. I like to use a whisk. Then leave to set in the fridge for at least an hour before you use it. Just before you go to use it, add a sprinkle of salt and pepper and whisk in well..
Pre heat oven to 200 degrees (fan). When you start cooking your sausages, use a non-stick baking tray and oven cook them in a drizzle of vegetable oil. I keep turning my sausages throughout. When they are not far off and browning nicely, open the oven door, and pour the Yorkshire pudding batter in between each sausage while the oven door is still open. Then quickly shut the door and do not open again and till it’s all cooked - this part will probably take another 20 mins or so..
Serve with mustard, onion gravy and green veg. I also like some potatoes on the side..

It is also an egg sautéed in a hole cut from a piece of bread and a traditional British dish that consists of sausages in Yorkshire pudding mix. It does the same for its modern-day incarnation: you can get away with serving one sausage each if you've. This is a good recipe (I made them this morning for brunch) but it is not a classic Toad-in-a-hole which is comprised of sausages quickly browned in a skillet covered with Yorkshire pudding batter and finished in the oven. Toad in the Hole, an English classic of sausages baked in batter, is just one of many bizarrely named foods in British cuisine. We also have Cullen Skink Toad in the Hole is a Student's Dream Recipe.