"My Grandma made these for us for what she called tea, but we called supper. How high the crust gets depends on how much you beat the eggs. Serve with salad and crusty bread, if desired." — CJO
Watch video tips and tricks
1 (12 ounce) package
pork sausage links
As for this recipe, try cooking your sausages directly in the pan at the 400 degree oven. When they are half baked, and the pan is sizzling hot, pour your Yorkshire batter over the top and let them finish baking. DO NOT open the oven. They will puff up beautifully. It also helps to make your batter in advance and let it sit mixed on the counter at room tempertaure to ensure a BIG puff.
I'm also English, and I made this for my American husband as he's always been intrigued by the name. This was pretty much as Toad in the Hole should be, although I found the batter a little on the heavy side, and not as light and fluffy as my mum's TitH. Maybe I will use a little less flour next time. Also, I'm finding it really hard to find good sausages in the US. Even the 'English style' bangers from my British food store in Dayton, OH, are not terribly good... Anyhoo, we had it with buttery mashed potatoes, peas and home-made gravy. A nice reminder of home.
Try baking your sausage until it is halfway cooked in your pan in the hot oven. Then, when the grease is smoking hot, pour in your batter. The crust does not get high depending on how you beat your eggs. The crust gets high if #1 you leave your batter out on the counter for at least 30 minutes and #2 if you pour it into a very hot, sizzling dish with fat that is smoking hot on the bottom. I'd increase the temperature of the oven to 425 degrees and make sure you use a metal pan, not glass. Overall, this is a good, basic recipe for TITH and keep in mind that it is a British dish, which is historically not overly spicy or flavorful. This is comfort food at its best. Cover it with a nice brown gravy, some mashed potatoes, peas and carmelized onions. Delicious.
I make this all the time and love it. For my personal tastes though I usually add some chopped herbs like basil, rosemary, thyme and oregano or sometimes a little bit of cumin or just some dill. Overall though it's a fantastic recipe and I like how easy it is that I can whip it up in a few minutes minus.
Pretty tasty, but needs a little something extra as the base is pretty bland. Adding something like mushrooms and green onions should greatly improve it. A great base for experimentation. Do note that it needs to be served right out of the oven for best results.
Being of British heritage, this recipe is the best...Easy, tasty, filling and cheap to prepare for someone on a tight budget..
My wife is English and this being my first attempt at making this, I was a little nervous but she smiled and gave me a big "well done, LOVE IT" , so what else can I say other than great recipe , only change added onions , thank you and have posted a photo , kind regards Andy and his English wife Suzy
This was great! I browned the sausages in a cast iron skillet with a little olive oil. (we get our pork from farm-raised pigs and it's very lean!) While they were cooking I mixed up the other other ingredients, beat well with a whisk and let it rest When the meat was finished, I arranged the sausages then poured the batter into the hot pan and put it into the oven. It was perfect. For those who said this was bland - it's basically Yorkshire pudding - it's not supposed to be bursting with spicy flavors! Great recipe, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Toads in the Hole I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 359
** Calories from Fat: 171
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how to make tender, fall-off-the-bone, oven-baked baby back pork ribs.
See a sensational shortcut method for making baby-back ribs.
These baby back ribs are rubbed with Italian sausage seasonings.