Toad In The Hole Recipe – Step by Step Guide

 Toad In The Hole Recipe – Step by Step Guide :-The great British story! The sausages were tucked inside a huge Yorkshire pudding that was puffed up and had deliciously crispy ends.

A small amount of mayonnaise will help it stay stable. It was taught to me by an English chef who had worked in bars and restaurants in his home country.

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Some recipes say to bake the sausages without any fat on them, but the gravy will taste much better if you start with sausage fat. So first sear your meat!

Toad In The Hole Recipe – Step by Step Guide

Ingredients :

• 700g/1.4lb pork sausages, or other sausage (8 x 85g/3oz, Note 1)
• 10g / 2 tsp beef drippings OR canola/veg oil (Note 4)

YORKSHIRE PUDDING BATTER:

• 250 ml / 1 cup eggs , lightly whisked (4-5 large eggs, yes, I need you to measure! Note 2)
  
• 1 cup plain flour (all-purpose flour)
  
• 3/4 cup milk , full fat
  
• 1/4 cup water
  
• 1 tbsp mayonnaise , full-fat (secret ingredient! See Note 3)
  
• 1/2 tsp cooking salt (kosher salt)
  
• Pinch white pepper
  
• 50g (1/4 cup) beef drippings OR canola/veg oil 

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ONION GRAVY:

• 30g / 2 tbsp beef drippings OR unsalted butter (Note 4)
  
• 2 onions , halved, cut into 7 mm / 1/4″ wedges
  
• 1 garlic clove , finely minced
  
• 3 tbsp plain flour (all-purpose flour)
  
• 2 cups beef stock (broth) , low sodium
  
• 1/2 tsp Worcestershire sauce
  
• 1/2 tsp black pepper
  
• 1/4 tsp cooking salt (kosher salt)

Instructions :

beat the eggs in a bowl, then add the flour and beat until there are no lumps. Add salt, pepper, milk, water, and mix well. Put it in the fridge until you need it.

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Warm the oven up to 220°C/425°F (200°C fan). Put the beef fat that’s 1/4 cup into a 23 x 33cm (9 x 13″). Put it in the oven for 15 minutes to melt and get very hot.

To brown the sausages, put the 2 tsp (10g) of fat in a pan and heat it over medium-high heat. Brown the sausages all over, but don’t brown one side too much. That side will get browner in the oven. Don’t cook them inside. Put it on a plate.

Put together: Take the batter out of the fridge and whisk it. Quickly take the hot pan out of the oven. Place the sausages in the pan so that the lightly browned side faces up. Make sure they don’t touch the sides of the pan (Note 5 for how to arrange). Wrap the sausages in the batter and pour it in.

Bake: Put it on the top shelf and bake for 25 minutes, or until the sides puff up and turn golden brown. The edges should be nice and crispy on top!

Serve right away with onion stock! You can expect some shrinkage, but not as much as with most recipes because of the mayo
.

 

beat the eggs in a bowl, then add the flour and beat until there are no lumps. Add salt, pepper, milk, water, and mix well. Put it in the fridge until you need it.

Warm the oven up to 220°C/425°F (200°C fan). Put the beef fat that’s 1/4 cup into a 23 x 33cm (9 x 13″). Put it in the oven for 15 minutes to melt and get very hot.

To brown the sausages, put the 2 tsp (10g) of fat in a pan and heat it over medium-high heat. Brown the sausages all over, but don’t brown one side too much. That side will get browner in the oven. Don’t cook them inside. Put it on a plate.

Put together: Take the batter out of the fridge and whisk it. Quickly take the hot pan out of the oven. Place the sausages in the pan so that the lightly browned side faces up. Make sure they don’t touch the sides of the pan (Note 5 for how to arrange). Wrap the sausages in the batter and pour it in.

Bake: Put it on the top shelf and bake for 25 minutes, or until the sides puff up and turn golden brown. The edges should be nice and crispy on top!

Serve right away with onion stock! You can expect some shrinkage, but not as much as with most recipes because of the mayo
.

ONION GRAVY :

 

Brown the onion :Put the beef drippings into the pan that was used to brown the sausages. Melt on very high heat. After you add the onions, keep moving the food for about 5 minutes, or until it’s nicely browned. Add the garlic and stir for 30 seconds. Add the flour and stir it into the onions for one minute to make sure there are no lumps in the gravy.

 

Add stock—Add beef stock slowly while stirring. Add salt and pepper, as well as Worcestershire sauce.

 

Thicken : Bring to a boil and stir for two minutes, until it turns into a gravy. Keep warm until you’re ready to use!

 

 Recipe Notes :

You can use any kind of sausage, but big ones will cover too much of the Yorkshire pudding.

Eggs: If it wasn’t important, I wouldn’t ask you to measure. It doesn’t always matter, even for cake. But it does matter for great Yorkshire pudding! Because hens are so selfish, they always lay eggs that are the same size.

Mayonnaise trick: My English chef at Recipe Tin Meals (my food bank) taught me this trick. He got it from working in British bars and restaurants. Helps the Yorkshire pudding stay in place, so it rises higher and falls less.

Not sure about this? Do it and see! PS: This recipe’s batter makes 12 beautiful Yorkies. Put them in the oven for 17 minutes with 1 teaspoon of hot beef drippings in each hole.

Beef drippings is beef fat, which is what’s usually used to make Yorkshire puddings. Toad in a hole for a tasty taste and a high smoke point for cooking. Firm like butter and sold in tubs in the fridge next to butter. Take a scoop and melt it to use. Great for making gravy because it makes it taste better, like using roasting juices to make good gravy.

Other choices: Duck fat and goose fat are both great replacements that taste the same and have high smoke points. Lard will also work, but it will make the food taste a little like pork.

If not, bake and sear the sausages in veggie or canola oil and make the gravy with butter (for taste). You can change the fat in Bangers & Mash, gravy, mushroom gravy, and duck fat potatoes with beef drippings that you have left over.

Keep the sausages clear of the walls else it prevents the Yorkshire pudding from puffing up impressively along the walls of the pan.

Gravy colour comes down to the darkness of the stock you use plus how much browning on the base of your pan from the sausages + onion. You don’t need to use artificial gravy browner if yours is a little lighter than you’d like. Just add half a teaspoon of dark soy sauce! It won’t taste good, but it will change the color of the gravy.

The food will stay fresh for three days, but the Yorkshire pudding will get soggy. When I gave away leftovers, I suggested popping it in the oven at 180C/350F for 7 minutes or so to get a bit of re-crisping of the edges. I haven’t tried freezing the Yorkshire pudding yet, but I think it won’t taste good.

Nutrition per serving, assuming 4 generous servings, 2 sausages per person. I never said it was health food; I just said it tasted great! Biggest calorie reduction via sausage reduction from 2 to 1 sausage per serving (shave off 260 calories).

Save off another 130 calories by using lean chicken sausages instead of fatty (juicy!) pork ones.