Herby toad in the hole

Herby toad in the hole

By Good Food
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(23 ratings)
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Prep: 10 mins Cook: 40 mins

Easy

Serves 4
This family favourite marries meaty sausages with robust herbs and traditional, comforting Yorkshire pudding

Nutrition and extra info

Nutrition: per serving

  • kcal552
  • fat32g
  • saturates10g
  • carbs40g
  • sugars5g
  • fibre1g
  • protein28g
  • salt1.9g
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Ingredients

  • 140g plain flour
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp Dijon mustard
  • 2 tbsp vegetable oil
  • 8 Cumberland sausages
  • 8 sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 4 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

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.

  • Recipe Tip

    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.

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Comments, questions and tips

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mp's picture
mp
3rd Feb, 2012
2.05
Rather insipid...
andycrofts
8th Jan, 2012
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.
alinelarant
8th Jan, 2012
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 !
noosner
21st Dec, 2011
4.05
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.
jcarter
23rd Nov, 2011
5.05
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!
claudie15
21st Nov, 2011
5.05
Fantastic batter recipe.
fatface
16th Nov, 2011
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)
Sarah Jones
11th Nov, 2011
5.05
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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