On a cold winters night nothing beats a great toad in the hole. There are loads of variations that you can do to this dish, adding herbs or onions but for this recipe I am keeping it simple the way the family like it.
Next time you have a Sunday roast, make some extra gravy and plan to have this early in the week covered in gravy.
GOLD Members can watch a video on my Tutorials page.
12 sausages (use your favourite)
3 eggs, cracked open into a small bowl and weighed
plain flour – same weight as the eggs
milk – same weight as the eggs
1/2 tsp salt
Beef dripping, duck or goose fat for greasing
Start by making the batter. Using the formula of whatever the eggs weigh, you use the same quantity of flour and milk. In a bowl, add the flour. Whisk in the milk and eggs and salt. It doesn’t matter if it’s a bit lumpy. Put in the fridge to chill for at least an hour or overnight.
Preheat the oven to 200c Fan.
Add the dripping, duck or goose fat to the pan and pop in the oven for a few minutes. Place the sausages in the pan and bake for 20 minutes. Remove from the oven and turn the heat up to 220c fan.
Get the batter out of the fridge, give it a good whisk and pour over the half cooked sausages. place back in the oven and cook for another 15-20 minutes until well risen and browned.
Serve with onion gravy
You could also try:
- 1 tbsp beef dripping, duck or goose fat
- 12 sausages (use your favourite)
- 3 eggs cracked open and weighed
- plain flour - same weight as eggs
- milk - same weight as eggs
- 1/2 tsp salt
Instructions
- Start by making the batter. Using the formula of whatever the eggs weigh, you use the same quantity of flour and milk. In a bowl, add the flour. Whisk in the milk and eggs and salt. It doesn't matter if it's a bit lumpy. Put in the fridge to chill for at least an hour or overnight.
- Preheat the oven to 200c Fan.
- Add the dripping, duck or goose fat to the pan and pop in the oven for a few minutes. Place the sausages in the pan and bake for 20 minutes. Remove from the oven and turn the heat up to 220c fan.
- Get the batter out of the fridge, give it a good whisk and pour over the half cooked sausages. place back in the oven and cook for another 15-20 minutes until well risen and browned.
- Serve with onion gravy
A great English classic – worked perfectly and the best Yorkshire pudding accompaniment