Reviewed: Oct. 27, 2011

Use 2# ground sausage, and add veggies of your choice to make a complete meal.

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Reviewer:

Ms Vicki

Cooking Level: Expert

Reviewed: Jan. 12, 2009

This is a good version of Toad in the hole but I believe it is essential to cook the sausages in the roasting pan before pouring the batter over. The appearance is so much better and any fat can be used to cook the batter in. Don't fret over the lumps in the batter, they disappear during cooking. I prefer much darker color than the picture. A teaspoon of Horseradish sauce stirred into the batter is a bonus.

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Reviewer:

KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 31, 2007

I'm giving this five stars because fulfills all our dinner requirements: it's good, filling, cheap, and my young son will eat it without complaint. :) The only ways we change the recipe: 1- After lining casserole dish with tinfoil, spray tinfoil with nonstick spray on sides as well as the olive oil on the bottom (otherwise the dough sticks to the sides after cooking). 2- Add 1/2 tsp garlic powder to flour before adding eggs. 3- I bake the sausages for five minutes alone, and then pour the batter over it for the normal 25-30 min cooking time, to ensure the sausages are well-cooked. 4- We usually eat this topped with brown gravy (from a powdered mix) and with a side dish of peas.

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Reviewer:

Robin F

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 18, 2007

We wanted to make something different for St. Patrick's Day, so we tried this because I found a similar recipe on an Irish website but didn't want to do the metric conversions. We wrapped our sausages in bacon and put in the oven at 425 for 20 minutes with a little olive oil. After 20 minutes, we added the batter and baked for an additional 35 minutes. I was disappointed in the breading as it didn't have much flavor. The sausage, however, was excellent. I just wish this dish had more zing.

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Reviewer:

ALLICAT2U

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

Living In: Independence, Missouri, USA

Reviewed: Feb. 16, 2007

very simple and filling. however family didn't care for this at all. I liked it fair. will not make again

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Reviewer:

mamacas71

Cooking Level: Intermediate

Home Town: Salem, Illinois, USA

Reviewed: Jan. 24, 2007

Excellent. My missus got jealous that I could make this dish better than her. Didn't tell her I found the recipe here mind you.

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Reviewer:

djrickyb

Cooking Level: Intermediate

Home Town: Southend-On-Sea, Essex, England, U.K.

Living In: Lanzarote, Canarias, Spain

Reviewed: Oct. 25, 2006

This was so easy. I had a late night and I left instructions for my H who never cooks...it came out perfect. Delic. w/ a beer and a salad!

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Reviewer:

Nakina

Cooking Level: Expert

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 26, 2006

Very easy to prepare and was very tasty and a very "stick to your ribs" meal. However, after reading the other reviews prior to making it..I did add some garlic powder to the batter for a little more flavour. Don't forget to not open the oven door until puffy and golden. Enjoy!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Fort Langley, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

Reviewed: Jul. 7, 2006

I tried this recipe just for its names' sake tonight. Very easy, funny and unusual here in Czechia. Also tasty. I had no problem with this recipe, it is good just as is (don't know about a pan size). Unfortunately I've never heard of the onion gravy and had no time to explore, so I added little dried garlic to the batter and ate it with mustard. Thanks!

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Reviewer:

Sim

Reviewed: Apr. 2, 2005

The sausage was good (as it was bought as is from the store) but the "Yorkshire pudding" was bland, tastless. In all this was a very bad meal, in my honest opinion.

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