Toad in the Hole | Community Recipes | Nigella's Recipes (2024)
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Introduction
This is the platonic ideal of the Sunday night supper: undemanding and safe-making, it bolsters as it comforts. But while I love its nursery charm, I have tweaked it a little, not least in that I don't leave the sausages whole, but squeeze them into little patties, which I fry on the hob before blanketing with batter and baking in a ferociously hot oven. I am not trying to create more work - not that squeezing sausages out of their skins is arduous (indeed, it is strangely satisfying) - but I really don't like the way that the sausages, when this is prepared in the traditional manner, go a spooky braised pink as they cook within the batter. Yes, you can give them a start in the hot oven so they sear first, but it never quite seems to do the trick, and this way one doesn't have to return to them. You just fry the little patties, pour the batter over them, chuck in the oven and leave them to it.
This is the platonic ideal of the Sunday night supper: undemanding and safe-making, it bolsters as it comforts. But while I love its nursery charm, I have tweaked it a little, not least in that I don't leave the sausages whole, but squeeze them into little patties, which I fry on the hob before blanketing with batter and baking in a ferociously hot oven. I am not trying to create more work - not that squeezing sausages out of their skins is arduous (indeed, it is strangely satisfying) - but I really don't like the way that the sausages, when this is prepared in the traditional manner, go a spooky braised pink as they cook within the batter. Yes, you can give them a start in the hot oven so they sear first, but it never quite seems to do the trick, and this way one doesn't have to return to them. You just fry the little patties, pour the batter over them, chuck in the oven and leave them to it.
Ingredients
Serves: 4–6
MetricCups
350 millilitres milk (full fat)
4 eggs
1 pinch of salt
250 grams plain flour
400 grams pork sausages (6 in number)
15 millilitres goose fat (or vegetable shortening or oil)
4 sprigs fresh thyme (plus more for serving if wished)
12¼ fluid ounces milk (full fat)
4 eggs
1 pinch of salt
9 ounces all-purpose flour
14 ounces pork sausages (6 in number)
½ fluid ounce goose fat (or vegetable shortening or oil)
4 sprigs fresh thyme (plus more for serving if wished)
Method
Toad in the Hole is a community recipe submitted by Nollo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Preheat the oven to 220°C/gas mark 7. Whisk the milk and eggs together with the salt, then whisk in the flour, beating to make a smooth batter. I find this way round makes for a lighter batter.
Press the sausage meat out of its casing (you may need to nick the skin with a knife), half a sausage at a time, rolling it in your hands to form a ball and then squash gently to make a little, fat patty. You should get 12 patties from the 6 sausages.
Heat the fat or oil in a heavy-based, flame-safe roasting tin on the hob and brown the patties for about 1 minute each side: you need do no more than make them look enticingly brown.
With the patties and oil still hot, pour in the batter and quickly drop in the sprigs of thyme. Absolutely immediately put into the oven for about 40 minutes or until the edges of the batter have risen and turned golden, and the eggy middle has set.
Serve immediately, scattered with a thyme sprig or two or just a few leaves and with gravy if you feel you can only properly enjoy Yorkshire pud when it’s sauce-sogged.
Preheat the oven to 220°C/gas mark 7. Whisk the milk and eggs together with the salt, then whisk in the flour, beating to make a smooth batter. I find this way round makes for a lighter batter.
Press the sausage meat out of its casing (you may need to nick the skin with a knife), half a sausage at a time, rolling it in your hands to form a ball and then squash gently to make a little, fat patty. You should get 12 patties from the 6 sausages.
Heat the fat or oil in a heavy-based, flame-safe roasting tin on the hob and brown the patties for about 1 minute each side: you need do no more than make them look enticingly brown.
With the patties and oil still hot, pour in the batter and quickly drop in the sprigs of thyme. Absolutely immediately put into the oven for about 40 minutes or until the edges of the batter have risen and turned golden, and the eggy middle has set.
Serve immediately, scattered with a thyme sprig or two or just a few leaves and with gravy if you feel you can only properly enjoy Yorkshire pud when it’s sauce-sogged.
This is very yummy especially with sauce/gravy. We're having it again tonight!
Posted by ando2thomas on 3rd April 2013
I love this recipe and cook it for my family all the time.
Posted by Hokey Pokey on 14th January 2013
I live in Central Queensland Australia, the only toad in the hole I knew about was the one where you use a round pastry cutter in the middle of a slice of bread, break an egg into the hole and pan fry. I tried yours and loved it.
Posted by BARBISBOSS on 1st December 2012
As a transplanted American, I had never heard of Toad in the Hole until 10 years ago when I moved over here. Since then, I have been searching for the perfect recipe as, everytime I have tried to put one together, it has failed miserably...too much stodge, uncooked sausages. Now, though, I have discovered THE RECIPE...and, thanks to Nigella, my four teenage daughters have deemed this 'the favourite family recipe!' I am visiting my family in 6 weeks in the US and boy are they in for a treat...Thanks Nigella...absolutely perfect!!
However it is most likely that the batter isn't quite cooking properly due to the dish. Stoneware tends to heat up very slowly and doesn't give the instant hit of heat that the batter needs to help it to rise properly.
But I repeat: DO NOT OPEN THE OVEN DOOR until at least 25 minutes into the cooking time. If you do, your batter will sink. Use a tin rather than ceramic dish: This will help your batter to rise as it will reach a higher temperature.
Use a metal (or enamel-coated metal) baking tin if possible – a large, reasonably deep dish is best. Using a metal tin means the tin it will get hotter and the heat distribution will be more even. Mine is a rectangular enamel roaster, approx 31cmx25cm and 5cm deep.
Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.
Why does my toad in the hole not rise in the middle? If you are using a metal tin and are sure your oven is hot enough, it could be because your tin is too small. You need plenty of space between the sausages to allow the Yorkshire pudding to rise properly – if your tin is crowded the batter can't cook properly.
American toads hibernate during the winter. They will usually dig backwards and bury themselves in the dirt of their summer home, but they may also overwinter in another area nearby.
Whilst the toad in the hole is baking DO NOT open the oven door – this will result in your batter deflating. Cook the toad in the hole for about 30 minutes – check through the oven door (look through the glass if you have a glass door) and check it is browned.
There is little doubt that in this latitude they normally pass the winter in the ground. Toads bury themselves for the winter or often for the day in loose earth. To do this they always go down backwards.
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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