Surprise Toad In The Hole Recipes
TOAD IN THE HOLE
You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)
Provided by Chef John
Time 1h55m
Yield 4
Number Of Ingredients 19
Steps:
- Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
- Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
- Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
- While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
- While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
- When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
- Serve with extra gravy.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 37.1 g, Cholesterol 227.7 mg, Fat 30.5 g, Fiber 1.9 g, Protein 16.8 g, SaturatedFat 9.3 g, Sodium 1062.1 mg, Sugar 5.1 g
THE BEST TOAD IN THE HOLE. COMFORT AT ITS BEST
This is the one. No fail, not heavy podge but yummy wonder A perfect toad in the hole . for me this means brown yummy sausages (or left over beef/pork/lamb), a light custary yorkshire pudding, crispy on the edges and risen and fluffy inside. Onions to add flavor. Many use onion gravy but i am a little bit of a heathen here..with this recipe i can enjoy all of it without needing lashings of gravy but of course it would be perfect on it. A brian turner recipe slightly tweaked by me. Its best known as an english dish but with canada';s british heritage its very popular here as well. Do not be afraid of the proportions or the vinegar. I was, so used to heavier batters, more flour..and never with vinegar. Yet it helped lighten the pud and the batter was just perfect with the sausages..they even rose in the cooking. made this for the 3rd time, and this time was wanting something even quicker so didn't use the onions or herbs, just browned the sausages in the baking dish while the batter sat. Also halved it and it was just as wonderful
Provided by MarraMamba
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas 4.
- Sieve the flour into a large mixing bowl, then crack in the eggs. Add the milk and water and mix well to combine.
- Add a pinch of salt and the malt vinegar and leave the mixture to stand for 30 minutes.
- Put a deep ovenproof baking tin on the stove, and heat 2 tablespoons of the dripping or lard. Add the sausages and fry until browned. Put into the oven to cook for a further 10 minutes.
- In a frying pan, heat the rest of the dripping or lard and fry the onions until golden. Add the mixed herbs and season with salt and pepper.
- Turn the oven up to 220C/gas 7.
- Take sausages out of the oven and sprinkle over the onions. Pour in the batter, and place the tin back into the oven. Bake for 25 minutes.
- Turn the oven down to 180C/gas 4 and cook for a final 10 minutes, until the top is golden-brown and crisp.
- Remove from the oven and serve with gravy.
Nutrition Facts : Calories 1217.5, Fat 87.2, SaturatedFat 29.6, Cholesterol 411.8, Sodium 2079.1, Carbohydrate 43.1, Fiber 2.3, Sugar 9.7, Protein 60.4
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