Toad-in-the-hole is SUCH a British classic. For those who are unfamiliar with the dish, it consists of sausages cooked in batter (Yorkshire pudding to the Brits among us).
It’s so hearty and filling, and perfect served with my recipe for home-made red onion gravy, which you can find here – https://greedygirlgrub.wordpress.com/2016/07/26/homemade-red-onion-gravy/
Please always use good quality sausages – I bought mine from my local butcher. They have an extremely high meat content. Just because you’re making a simple, family dish does not mean you should compromise on quality.
1 tbsp sunflower oil
12 x sausages, highest available quality
140g plain flour
pinch of salt
1 tsp dried thyme
2 x eggs
- pre-heat oven to 200ºc (or slightly higher if you don’t have a fan oven). add the oil and the sausages to a large roasting tin/casserole dish and spread them out evenly. pop in the oven to cook for 15 minutes.
- while your sausages are cooking, make the batter. add the flour, salt and thyme to a mixing bowl and combine. create a well in the middle and crack in the eggs. combine using a wooden spoon.
- slowly pour in the milk, and using a whisk continually combine the mixture. this should help to prevent any lumps. once the milk has been fully added, you should be left with a smooth batter.
- remove the sausages from the oven – the oil should be boiling hot. if not, pop back in the oven for another couple of minutes. quickly pour over your batter mixture, and place the tin/dish back in the oven. the toad-in-the-hole should take approximately 25-30 minutes to cook – in this time, do not open the oven as it may cause the batter to sink and turn soggy.
- serve with homemade red onion gravy, a small helping of mashed potato and peas!