Toad in the Hole is an English classic. It consists of sausages cooked in a Yorkshire pudding batter. It is sometimes referred to as sausage toad, and is traditionally served with onion gravy and vegetables.
Its name is of uncertain origin. The most common explanation is that the sight of the sausages poking through the rich batter somehow resembles toads peering out from a crevice!
Making Yorkshire Pudding:
Toad in the Hole is a Master Taste Tester’s speciality. He always makes individual “toads” rather than a large one. He starts by making the Yorkshire pudding batter, using the following ingredients: All purpose flour, milk, salt, and an egg. First, he adds the flour to a small bowl. Then, he adds the milk, and a pinch of salt, and gives the mixture a stir to combine the flour and milk. Finally, he adds an egg. He gives the Yorkshire pudding ingredients a good stir to ensure that everything is well mixed, and sets it aside to rest.
Making the Toad in the Hole:
When it’s time to put things together for the Toad in the Hole, the Master Taste Tester starts by microwaving the sausages for several minutes. This allows the sausages to render a lot of their fat. He prefers to use the same homemade sausage as we use in the Easy Peasy British Sausage Rolls.
The Master Taste Tester adds a bit of butter to each of the cups of the Yorkshire pudding pan. Unlike a traditional recipe that calls for heating the pan after the oven has reached temperature, he puts the pan into the oven, and then turns on the heat. This allows for the butter to melt and for the pan to heat up. Next, he removes the pan from the oven, and pours the Yorkshire pudding batter into each of the cups. Finally, he adds a sausage to the center of each cup.
The Master Taste Tester pops the pan into the 375° F oven for about 30 minutes. During that time, the Yorkshire puddings puff up or bowl very nicely.
Tonight, he served the toads with mashed potatoes, onion gravy, steamed Brussel sprouts. Yum!