Toad in the Hole

Toad in the Hole

Toad in the Hole

As Ned Stark would put it: winter is coming. The days are getting shorter, it is definitely colder and wetter than a few weeks ago. Simply speaking it is getting miserable and depressing. In such time I like to eat things that are warming and comforting. The food does not have to be fancy or extravagant as long as it delivers on flavour and makes me feel happy at this time of the year. Toad in the hole is just it. True English classic – simple and flavoursome. The origins of this dish dates back to XVIII century when leftover meat from stews has been cooked in a batter. What’s even better it is probably the best dish to sell to your little ones. Most children like sausages and I have not met a kid that does not like Yorkshire pudding.
When you cook sausages in the oven they retain more flavour than pan fried or grilled ones. The basic Yorkshire pudding batter works a magic when combined with sausages but you can add herbs or spices to it if you want to tweak it to suit your flavour preferences. All you then need to do is stick it in the oven and wait for the yumminess to appear. I suggest to serve it with a creamy mash potatoes and thick onion gravy.Uncooked sausages

Serves: 4 – 6

Equipment required: deep roasting tray

Ingredients:

  • One portion of Yorkshire pudding batter (recipe here)
  • 6 good quality pork sausages (around 400g)
  • 50g lard (or any fat with high smoke point)

Method:

  1. Prepare the batter as per instructions here and put it in a fridge for about 30 minutes.
  2. In a meantime pre heat the oven to 220 centigrade
  3. Put the lard into a roasting tray and place in the middle of the oven for few minutes to melt the fat.
  4. Scatter the sausages on the tray and cook in the middle of the oven for 15 – 20 minutes. Turn sausages twice during cooking.
  5. Remove tray from the oven and pour the batter over the sausages.
  6. Cook in the cook for 20 minutes or until the batter is risen and golden brown.Sausages in batter

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