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Toad in the Hole

Toad in the Hole

Made by local Christian Ørner, Private Chef at SALT Cø. in Dorset.
Toad in the hole is a traditional British 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, we highly recommend using Butcher Joe's speciality sausages, you won't regret it!

Total time: 60 Minutes People

Serves: 4

Difficulty: Simple

Ingredients Method

Ingredients

8 x Butcher Joe’s Speciality Sausages
140g Plain Flour
2 Large Eggs
50g/2oz butter
175ml Semi-Skimmed Milk

Method

Step 1

The day before, use a stick blender to blend together the flour, eggs and milk to make a batter. Place in fridge to chill over night. (it is important to get the rise, also the same if doing Sunday roast Yorkshire puddings too).
Step 2

The next day when ready to cook, pre heat your oven to 200c.
Step 3

Sear the sausages in hot vegetable oil in a frying pan. Finish cooking them in the oven for another 9 minutes.
Step 4

At the same time as the sausages are cooking heat an oven proof tray with a fingers thickness of vegetable oil.
Step 5

When sausages are cooked remove from oven along with the tray. When still hot pour the chilled Yorkshire pudding mix into the oil. Add the cooked sausages on top of the Yorkshire pudding batter and put straight back in the oven.
Step 6

Bake until the Yorkshire puddings are risen and golden.