Toad in the hole recipe

Here we provide a terrific toad in the hole recipe - how could we not provide this in the same way as we gave the fantastic frog-eye salad recipe!  So feast your eyes on the tremendous toad in the hole recipe below.  It is absolutely gorgeous!

thole1"thole1" by girlalive1 is licensed under CC BY-NC-SA 2.0

The toad in the hole recipe is a quirky name for an old-fashioned, but still very popular, English dish.  It dates back to the 18th century and has been mentioned in various cookbooks of the times, but did get the accolade from Mrs Beeton of a homely and savory dish! A huge accolade indeed.

It is not very clear where the name came from, but it could be that it was because of the way toads would peak their heads out of a hole while they were waiting for their prey to pass by.  So it is with sausages, which is the meat traditionally used in this recipe.  As you cook the batter, with the sausages lying in it, the batter rises around the sausages when it is cooking in the oven, and the sausages kind of appear hidden in the batter!  It sounds like a good reason to me why it would be called toad in the hole, but who knows!

It is thought to be a way of making a meal that would be filling back in the day for larger families when the cost of meat to provide a meal for your family would have been too expensive for a lot of families.  So the batter was cheap and used with some meat, it ended up being a tasty meal that was not too expensive for a family and filled everyone up nicely.  Prior to sausages being used in this recipe, things like kidneys and mutton were used.   The toad in the hole has also just gone by the totally uninspiring name of a meal made with batter with a hole in the middle for meat!  UUm, I think toad in the hole is much more flamboyant and exciting and makes you want to try it, causing no damage to our real life toads!  

Toad in the hole recipe 

Ingredients

  • 6 good-quality pork sausages
  • 1 tbsp groundnut oil or sunflower oil 

For the batter

  • 75g plain flour
  • 1 large egg
  • 75ml semi-skimmed milk
  • salt and pepper

Method

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Begin by making the batter: sieve the flour into a large bowl.  Then make a well in the centre, break the egg into it and add some salt and pepper. 
  3. measure the milk and 55ml water in a measuring jug and  whisk the egg into the flour - as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually. Whisk until the batter is smooth. Now the batter is ready for use.
  4. Next arrange the sausages in the roasting tin and cook for 10 minutes. Remove the sausages from the oven.
  5. Now place the roasting tin containing the sausages over direct heat turned to medium and add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer - it must be really hot - quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

And there you have it! A very simple, plain dish with a yummy batter and some good sausages, giving you a tasty toad in the hole treat.  You can add to it by making a nice onion gravy, but to be honest, it is just so nice on its own.  Also, if you prefer, you can add onions to the recipe and cook them at the same time as you have the sausages in the oven for the first 10 minutes, before pouring the batter over.

For a link to the frog eye salad recipe click here

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