Things to know about Toad in the Hole Recipe
This Classic winter comfort food consists of roasted sausages surrounded in a crispy golden Yorkshire pudding batter usually served with a delicious rich gravy. Historically the dish was created by poorer households as a way of making the most out of the meat. Toad in the Hole coined the name as a vulgar term for a small piece of meat baked in a large pudding. The dish is still commonly used in the UK as it is simple and quick, particularly in the North where Yorkshire pudding batter is loved!
Delicious British Traditional Baked Sausage in Yorkshire Pudding Batter from England. Authentic Recipe of Toad in the Hole.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 tbsp Vegetable Oil
- 4 pcs Egg
- 250 grams (8.82 oz) All Purpose Flour – Plain Flour
- 250 ml (8.45 floz) Milk
- 8 pcs Pork Sausage
- ½ tsp Salt
- ½ tsp Pepper Powder
- Preheat the oven to 225C/440F, once up to temperature, get your roasting tin and add the oil and the sausages, and put it in the oven to cook for 15 minutes.
- Meanwhile, prepare the batter by whisking together the eggs, flour, milk, salt, and pepper in a bowl until smooth and with no visible lumps.
- Using oven gloves or a tea towel, carefully remove the hot sausage dish from the oven. Evenly pour over the batter mixture into the roasting tray and cook for a further 30 minutes. The mix will be crispy on the sides and have risen and baked around the sausages.
Serve with steamed vegetables and gravy.
— Specific Atributes of This Recipe:
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