TRADITIONAL BRITISH TOAD-IN-THE-HOLE AND MINI TOADS TOO!
Comfort food at its best! A traditional recipe handed down to me by my Mum and her Mum before her......it was my favourite after school tea time meal & is still a firm family favourite even now! I serve mine with lashings of onion gravy and piles of fluffy & buttery mashed potatoes. I used to make mini versions of this recipe for my daughter when she was little - they make great appetizers before a Halloween/Bonfire night supper or a children's Party! For the mini version, just use a small cake/pie tins or a small muffin tray and split your sausages into quarters OR use cocktail sausages. The following recipe is for 4 people served with potatoes & gravy - the recipe can easily be doubled for more people or if served by itself.
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C or 450°F.
- Pour the dripping or vegetable oil into a large metal roasting tin. Place the tin in the preheated oven whilst you make the batter to heat the oil/dripping up.When the fat is hot, add the sausages and turn them over to coat them.Cook for about 10 minutes.
- Make the Yorkshire pudding batter - Mix flour, salt & pepper together in a large roomy mixing bowl. Make a hollow in the centre & add the egg, mixing it into the flour with a wooden spoon.Add the milk gradually until all the flour and egg is worked in and smooth. Add any remaining milk and beat well with a balloon whisk or hand held beater.
- Take the roasting tin with the sausages out from the oven and very QUICKLY pour the batter over the partly cooked sausages. Swirl around to make sure it covers everywhere.
- Put them back into the oven cook for a further 30 minutes or until the batter has puffed up and the sausages are sizzling and brown!
- Cut into 4 quarters and serve straight away with hot onion gravy & mashed potatoes!
- You can also use pork or lamb chops instead of sausages - making sure they are not too thick. I often use pork chops with quartered apple and stuffing balls which is really lovely!
- MINI TOADS:.
- Twist a sausage into half and carefully cut through the skin to make 2 sausages - do this once more to each half making a total of 4 small sausages out of one big sausage. (Or use party cocktail sausages - mini frankfurters) carry on until you have made 12 mini sausages. Follow the instructions above, but only cook the mini sausages for about 5 minutes first and then another 15 minutes with the batter. Serve with tomato ketchup or home made tomato sauce/relish and mugs of soup for a great Winter supper!
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Gulsher Ahmed
[email protected]This was my first time making toad in the hole and it turned out great! The batter was easy to make and the sausages were cooked perfectly. I will definitely be making this again.
Sujit Chaudhary
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it. I will definitely be making this again.
sornu ff
[email protected]This recipe is a classic for a reason. It's simple, delicious, and always a crowd-pleaser. I love serving it with mashed potatoes and gravy.
Hadil Halloum
[email protected]I've been making this recipe for years and it's always a hit. It's a great way to use up leftover sausages and it's always a crowd-pleaser.
Mattie Kingori
[email protected]This was a fun and easy recipe to make. My kids loved helping me make the batter and they were so excited to see the toads pop out of the oven. The toads were delicious and we all enjoyed them.
Chidinma Oliver
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of sausages, but I'm so glad I did! The batter was so flavorful and the sausages were cooked perfectly. I will definitely be making this again.
Haris Ibraimi
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The only thing I do differently is that I use a cast iron skillet instead of a baking dish.
Saddam Hussein Mari Baloch
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover sausages and it's always a crowd-pleaser.
Godstime Umoh
[email protected]This was my first time making toad in the hole and it turned out great! The batter was easy to make and the sausages were cooked perfectly. I will definitely be making this again.
Amadi Eucharia
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it. I will definitely be making this again.
Shanto dav neily
[email protected]This recipe is a classic for a reason. It's simple, delicious, and always a crowd-pleaser. I love serving it with mashed potatoes and gravy.
Nicholas Haro
[email protected]I've been making this recipe for years and it's always a hit. It's a great way to use up leftover sausages and it's always a crowd-pleaser.
Sb BNL
[email protected]This was a fun and easy recipe to make. My kids loved helping me make the batter and they were so excited to see the toads pop out of the oven. The toads were delicious and we all enjoyed them.
Moosa Sasa
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of sausages, but I'm so glad I did! The batter was so flavorful and the sausages were cooked perfectly. I will definitely be making this again.
Paloma
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The only thing I do differently is that I use a cast iron skillet instead of a baking dish.
Drayden CartoonArtist
[email protected]I made this for my family and they loved it! It was easy to make and very delicious. I will definitely be making this again.
bea jones
[email protected]This is the best toad in the hole recipe I've ever tried! The batter was light and fluffy, and the sausages were perfectly cooked. I will definitely be making this again.