Toad-In-The-Hole is a classic British comfort dish of golden Yorkshire pudding and sausage, topped with savory onion gravy.
Years ago, I worked at The Churchill, a fantastic British pub in Manhattan. Complete with a Royal Guard statue in a signature red coat, and audio of Winston Churchill’s greatest speeches playing in the loo, this place was the real deal. It was a friendly, warm place in the Gramercy area of Manhattan and often attracted London transplants or visitors looking for authentic British food. They served fish and chips, hearty shepherd’s pie, and a variety of ale—and it was the first place I tried toad-in-the-hole.
Over here in the States, a “toad in the hole” may refer to an “egg in the nest” or “egg in the middle.” This is a fried egg in a piece of bread with a hole cut in the middle. So, when I read the menu description of toad-in-the-hole, I realized that it wasn’t the breakfast I enjoyed as a kid.
Toad-in-the-hole was originally an inexpensive meal, first mentioned in print in the 18th century. First, you make the batter, which is comparable to a Yorkshire pudding or a popover. The batter is then poured over browned sausage and baked until golden brown. This dish is so rich and tasty, with or without the optional savory onion gravy. Making this dish was a bit out of my comfort zone, but was surprisingly easy, and came out great!
Is Toad-in-the-Hole Healthy?
Traditionally, toad-in-the-hole does not fall into the category of “healthy.” However, it does contain protein and can be better for you when made at home compared to a restaurant, since you can control the salt and additives. You can also make a few changes to make your toad-in-the-hole a bit healthier. For one, you can substitute the sausage for a root vegetable, like carrots, potatoes, or onions to make a vegetarian version, though this dish really shines with pork sausage.
Make Sure Your Toad-in-the-hole Rises to the occasion
An essential rule to follow when making toad-in-the-hole, and many other baked items that rise, is DO NOT OPEN THE OVEN DOOR! Obviously, you will open it when your dish is done, but don’t peek until it has been baking for at least 20 minutes. If you open it before that, your toad-in-the-hole may fall flat. The type of pan you use can also affect how well your dish comes out. The hotter the dish, the better. Use a metal or stone dish, which both conduct heat well.
How to make ahead and store
The batter for your toad-in-the-hole can be made up to 4 hours in advance and refrigerated. This dish is best enjoyed fresh out of the oven, but leftovers can be refrigerated for up to 3 days.
Serving Suggestions
Traditionally, toad-in-the-hole is served with a side of Peas and Carrots or Sautéed Vegetables, and Mashed Potatoes. For a lighter fare, you can start with a hearty Vegetable Soup or this tasty Kale Salad with Cranberries. On the other end of the diet, you can go for a full British meal and make this tasty Vegan Shepherd’s Pie or Beer-Battered Fish, and wash it down with a Pimm’s Cup Cocktail.
Ingredients
- 4 large pork sausages
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 large eggs
- 1 cup whole milk
- 2 tablespoons vegetable oil
- Onion gravy for serving optional
Instructions
- In a large bowl, whisk together the flour, salt, and pepper. Add the eggs and milk, and whisk until smooth.
- Let the batter rest at room temperature for about 30 minutes.
- Preheat the oven to 425°F. In an oven-safe dish, add the vegetable oil and sausages. Bake for 10 to 15 minutes to brown slightly.
- Remove the dish from the oven, pour the batter around the sausages, and return to the oven.
- Bake for 25 to 30 minutes until the batter is puffed and golden. Do not open the oven during the first 20 minutes of baking to ensure proper rise.
- Serve warm with onion gravy if using.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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