Herby toad in the hole

Herby toad in the hole

This family favourite marries meaty sausages with robust herbs and traditional, comforting Yorkshire pudding

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 40 mins

Method

  1. Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.
  2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
  3. Give the rested batter a stir and pour into the really hot tin - take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check - if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.
Try

FOR BEST RESULTS

Get the fat as hot as possible before adding the batter, and don't peep in the oven during the first 20-25 minutes of cooking.

PER SERVING

552 kcalories, protein 28g, carbohydrate 40g, fat 32 g, saturated fat 10g, fibre 1g, sugar 5g, salt 1.9 g

Recipe from Good Food magazine, November 2011.

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Latest comments and suggestions

  • Binder photo SEW23

    11 November 2011

    SEW23 rated and commented on this recipe

    5 stars

    Have made this twice since it came out so tasty and perfect results both times, I'm on a diet so used low fat sausages.

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  • Binder photo Fatface

    16 November 2011

    Fatface commented on this recipe

    I make smaller puds in muffin tins, obviously using smaller chunks of sausage too. If there are any left over, the family like them cold with chutney (home made of course)

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  • Binder photo Claudie15

    21 November 2011

    Claudie15 rated this recipe

    5 stars

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  • Binder photo Claudie15

    21 November 2011

    Claudie15 commented on this recipe

    Fantastic batter recipe.

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  • Binder photo jocelyn

    23 November 2011

    jocelyn rated and commented on this recipe

    5 stars

    I cooked this for the first time when i had some friends over and it worked well! I was a bit concerned that the pan wasn't quite hot enough after I put the sausages in for five min but the batter seemed to do ok...perhaps could have been a little bit puffier but on the whole so tasty (used maple pork sausages) and had the leftovers for brunch the next day!

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  • Binder photo StaciiMarie

    24 November 2011

    StaciiMarie rated this recipe

    5 stars

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  • Binder photo Reluctant Gardener

    21 December 2011

    Reluctant Gardener rated and commented on this recipe

    4 stars

    Very nice. The mustard added a lovely taste. The glass door of the oven really came into its own as no need to open the door to see what was going on inside. Would be nice with pork and mustard sausages, I think.

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  • Binder photo MadeleinePoole

    08 January 2012

    MadeleinePoole rated this recipe

    5 stars

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  • Binder photo Aline

    08 January 2012

    Aline commented on this recipe

    Waou ! Great recipe ! As french it's an uncommun recipe ! Did this recipe with french local sausages (ah well!) added home mixture herbs (basilic, Origan, Curcuma, persil and garlic) and used olive oil. The pastry was delicious... I served this "toad" with a green salad !

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  • Binder photo andycrofts

    08 January 2012

    andycrofts commented on this recipe

    I love this, and my Girlie wanted some. As she's Finnish I 'toad' her she wouldn't like it. I was right. I ate like a pig, but it's great with onion gravy. This might be worth a look... http://www.bbcgoodfood.com/recipes/1144647/toad-in-the-hole-with-caramelised-onion-gravy. It's not the cultural thing - I love "Rössypottu (http://en.wikipedia.org/wiki/R%C3%B6ssypottu) and Pyttipanna (http://en.wikipedia.org/wiki/Pyttipanna) which is definitely worth a try - cheap, quick, easy, and filling.

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  • Binder photo Nex

    09 January 2012

    Nex rated this recipe

    1 stars

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  • Binder photo MP Recipes

    03 February 2012

    MP Recipes rated and commented on this recipe

    2 stars

    Rather insipid...

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  • Binder photo Ness-Da-Chef

    20 September 2012

    Ness-Da-Chef commented on this recipe

    I've had this once.. Can't wait to make it myself!! :)

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  • Binder photo StoneFruit

    07 November 2012

    StoneFruit rated and commented on this recipe

    5 stars

    Very nice.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 40 mins

Ingredients

  • 140g plain flour
  • 3 eggs
  • 300ml milk
  • 2 tsp Dijon mustard
  • 2 tbsp vegetable oil
  • 8 Cumberland sausages
  • 8 sage leaves
  • 4 rosemary sprigs
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PER SERVING

552 kcalories, protein 28g, carbohydrate 40g, fat 32 g, saturated fat 10g, fibre 1g, sugar 5g, salt 1.9 g

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