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
CLASSIC ENGLISH TOAD-IN-THE-HOLE
Looking for a simple and tasty classic English dish? Toad in the hole is the perfect solution! Whip up this recipe by baking sausage links in a simple batter for a great one-dish meal.
Provided by Elise Bauer
Categories Dinner Comfort Food Sausage
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven: Preheat the oven to 425°F.
Nutrition Facts : Calories 474 kcal, Carbohydrate 27 g, Cholesterol 173 mg, Fiber 1 g, Protein 22 g, SaturatedFat 11 g, Sodium 886 mg, Sugar 4 g, Fat 31 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
THE BEST TOAD IN THE HOLE. COMFORT AT ITS BEST
This is the one. No fail, not heavy podge but yummy wonder A perfect toad in the hole . for me this means brown yummy sausages (or left over beef/pork/lamb), a light custary yorkshire pudding, crispy on the edges and risen and fluffy inside. Onions to add flavor. Many use onion gravy but i am a little bit of a heathen here..with this recipe i can enjoy all of it without needing lashings of gravy but of course it would be perfect on it. A brian turner recipe slightly tweaked by me. Its best known as an english dish but with canada';s british heritage its very popular here as well. Do not be afraid of the proportions or the vinegar. I was, so used to heavier batters, more flour..and never with vinegar. Yet it helped lighten the pud and the batter was just perfect with the sausages..they even rose in the cooking. made this for the 3rd time, and this time was wanting something even quicker so didn't use the onions or herbs, just browned the sausages in the baking dish while the batter sat. Also halved it and it was just as wonderful
Provided by MarraMamba
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas 4.
- Sieve the flour into a large mixing bowl, then crack in the eggs. Add the milk and water and mix well to combine.
- Add a pinch of salt and the malt vinegar and leave the mixture to stand for 30 minutes.
- Put a deep ovenproof baking tin on the stove, and heat 2 tablespoons of the dripping or lard. Add the sausages and fry until browned. Put into the oven to cook for a further 10 minutes.
- In a frying pan, heat the rest of the dripping or lard and fry the onions until golden. Add the mixed herbs and season with salt and pepper.
- Turn the oven up to 220C/gas 7.
- Take sausages out of the oven and sprinkle over the onions. Pour in the batter, and place the tin back into the oven. Bake for 25 minutes.
- Turn the oven down to 180C/gas 4 and cook for a final 10 minutes, until the top is golden-brown and crisp.
- Remove from the oven and serve with gravy.
Nutrition Facts : Calories 1217.5, Fat 87.2, SaturatedFat 29.6, Cholesterol 411.8, Sodium 2079.1, Carbohydrate 43.1, Fiber 2.3, Sugar 9.7, Protein 60.4
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
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
TOAD IN THE HOLE
Sausages nestling in fluffy, golden, crisp Yorkshire pudding, served with hot onion gravy--one of my favourite traditional English recipes, a fantastic winter warmer and (especially if served with buttery mashed potato) real comfort food! I make this regularly in winter, though there's nothing stopping me fancying it in summer too! Can also be made into little individual sizes using cocktail sausages for the 'toads'. great for kids!
Provided by LC69414
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First place the fat and sausages into a large roasting tin or other oven-proof dish.
- Cook in a hot oven for 30-40 minutes, shaking occasionally to turn the sausages.
- Meanwhile prepare the batter. Make a well in the sifted flour and salt, add the egg and a some of the milk and mix to make a smooth paste.
- Gradually whisk in the rest of the milk to give a smooth batter with the consistency of double cream.
- Allow this to stand until sausages are cooked.
- Take out the tin with the sausages, arrange the sausages so that they are spread evenly in the tin.
- Quickly pour on the batter and return to the oven, cook for 30-40 minutes until puffed up and golden brown.
- Serve hot with onion gravy (made by slowly caramelising 3 large sliced onions in a frying pan with a little oil and then adding beef stock and red wine, reducing for 20 minutes and then thickening with cornflour and water) a green vegetable and boiled or mashed potatoes.
Nutrition Facts : Calories 571.5, Fat 41.4, SaturatedFat 14.8, Cholesterol 202.6, Sodium 822.5, Carbohydrate 22.7, Fiber 0.7, Sugar 0.3, Protein 25
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