Toad In The Hole Sausages With Pastry Recipes

TOAD IN THE HOLE

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.

TOAD IN THE HOLE RECIPE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the vegetable oil into the bottom of an 8x12 or 9x9 baking dish. You can use a metal or ceramic casserole dish. Place the sausages in the dish in a single layer and bake for 10 minutes in the preheated oven.
• While waiting, whisk flour, eggs, and 1/2 cup of milk in a medium bowl. Gradually mix in the rest of the milk until the mixture forms a smooth batter. Season with salt and pepper.
• Take the sausages out of the oven and pour the batter over them, covering them 3/4 of the way. Place the dish back into the oven and bake for another 35 minutes or until the center has risen and turned golden brown. If the underside seems a little soft - that's okay, that's how it's supposed to be.

TOAD-IN-THE-HOLE IN 4 EASY STEPS

Steps:

• Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip 210g plain flour into a large mixing bowl and stir in 1 tsp English mustard powder with a good pinch of salt. Make a well in the centre, crack in 4 eggs, then pour in a little from 400ml milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
• The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the leaves from 4 thyme sprigs, then tip the batter back into the jug you measured your milk in, for easier pouring later on. Use scissors to snip the links between 8 plain pork sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
• Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes, cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
• Make the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in 1 tsp soft brown sugar for the final 5 mins. Add a spoonful of plain flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in 500ml beef stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad-in-the-hole into large wedges and serve with the gravy spooned over.

TRADITIONAL TOAD-IN-THE-HOLE

Steps:

• Heat oven to 425 degrees. Coat a small roasting pan with lard or shortening. Combine flour and salt in a medium bowl. Make a well in the center, and add eggs. Transfer to a food processor fitted with a steel blade. Add milk and 3/4 cup water plus 2 tablespoons water; process until well combined. The batter will be fairly thin and pourable.
• Arrange the sausages in the prepared pan so that they are not touching one another or the sides of the pan. Bake for 10 minutes. Quickly pour batter over partially cooked sausages, and bake until the batter is thoroughly cooked, puffed, and crispy brown on top, 30 to 35 minutes. Serve immediately with mustard.

TOAD IN THE HOLE (SAUSAGES BAKED IN BATTER)

Steps:

• To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindsings of pepper in the blender jar, and blend at high speed for 2 to 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.
• (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy). Refrigerate the batter for at least 1 hour.
• Preheat the oven to 400*. Place the sausages side by side in a heavy 10 to 12-inch skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 Tblsp. of water, cover the pan tightly, and cook over low heat for 3 minutes.
• Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat.
• Arrange the sausages in a single layer in a baking dish or tin about 6 by 10 inches and 2 inches deep, and moisten them with 2 Tblsp. of their drippings. Keep them at least and inch apart.
• Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.

TOAD IN THE HOLE (SAUSAGES WITH PASTRY)

Steps:

• Preheat oven to 425°F Make the batter - sift the flour and salt into a bowl, make a well in the center and break the eggs right into it.
• Mix the milk with the cold water. Using a whisk, gradually stir the milk mixture into the bowl with the eggs, incorporating the flour and beating well to make a smooth batter. Leave to stand while you do the next step.
• Pour the oil into a roasting pan and add the sausages (cut in half crosswise if large). Put into the hot oven and cook for about 10 minutes until the oil is very hot and the sausages begin to brown.
• Stir the batter and quickly pour it around the sausages and return to the oven. Cook for about 45 minutes or until batter is puffed up, set and golden brown. Serve immediately.

SAUSAGE TOAD IN THE HOLE

Steps:

• In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream.
• Using a bit of sunflower oil or the like make sure the inside of your roasting tray is well coated. (I usually use about a 10x6 With rounded corners)
• Place the sausages in the tray and place in the oven at 220C (200 fan assisted) Cook for ten minutes.
• Remove the tray and turn the sausages over. Pour the batter around and between the sauages. You want it fairly level and the depth to be about half-way up the sausages.
• Return to the oven for 15 minutes. The reduce the heat to 200C (180C Fan assisted) for another 20 minutes. Don't open the door until they are finished if you can help it.
• Any left over batter can be saved in the fridge and used for pancakes. If the batter seperates you can just stir it with a spoon.

TOAD IN THE HOLE

Steps:

• preheat oven to 200 degrees Celsius.
• while oven is heating (or you are cooking something else), blend milk eggs salt and flour until you have a runny pancake like batter.
• Let the batter stand for up to an hour for best results, if in a hurry dont worry about it Place sausages and oil in a large oven proof dish and bake in oven for 10 minutes.
• Remove from oven and pour batter over sausages, ensure the oil in dish is smoking hot.
• Return to oven and cook at 200 degrees C, bottom oven for 10 minutes.
• Reduce heat to 180C and continue to bake for 15 minutes-- DO NOT OPEN YOUR OVEN UNTIL DONE.
• Remove from oven when pudding in crisp and golden.
• Serve with a selection of veg and gravy.
• For Vegetarian use Vegetarian sausage and use a meatless gravy.

TOAD IN THE HOLE

Steps:

• First place the fat and sausages into a large roasting tin or other oven-proof dish.
• Cook in a hot oven for 30-40 minutes, shaking occasionally to turn the sausages.
• Meanwhile prepare the batter. Make a well in the sifted flour and salt, add the egg and a some of the milk and mix to make a smooth paste.
• Gradually whisk in the rest of the milk to give a smooth batter with the consistency of double cream.
• Allow this to stand until sausages are cooked.
• Take out the tin with the sausages, arrange the sausages so that they are spread evenly in the tin.
• Quickly pour on the batter and return to the oven, cook for 30-40 minutes until puffed up and golden brown.
• Serve hot with onion gravy (made by slowly caramelising 3 large sliced onions in a frying pan with a little oil and then adding beef stock and red wine, reducing for 20 minutes and then thickening with cornflour and water) a green vegetable and boiled or mashed potatoes.