Who’s Ready To Bite Into A “Toad In The Hole?”
I found this picture online, and it shows what the dish called “toad in the hole” looks like when ready to serve…and I will share the photo of the one served to me when I head to London in three weeks!
I was originally inspired to try one of these because I saw something my friend Robbie shared!
Where’s The “Toad?”
Great question.
I own the “unofficial Downton Abbey” cookbook, and pulled this recipe from there…but first, let’s address the “elephant in the room”, here’s what I found online:
“Despite popular belief, there is no record of the dish ever being made with toad. The origin of the name is unclear, but it may refer to the way toads wait for their prey in their burrows, with their heads poking out, just as sausages peep through the batter.”
So now “toad” in this dishes history, just a great name so let’s cook!
Ingredients
- 1 1/2 cup (180g) all-purpose flour
- 1/2 teaspoon kosher salt
- Pinch freshly ground black pepper
- 3 large eggs, beaten
- 1 1/2 cup (350ml) milk
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon vegetable oil, plus more for greasing the pan
- 1 pound (454g) bangers (English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links
I got these fresh chicken spinach sausages from Whole Foods, taking a break from traditional pork sausages, which I also love…
Pre-heat the oven to 425.
In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth.
Cover and let stand 30 minutes.
Generously grease the bottom and sides of an 8×12-inch or 9×9-inch ceramic or metal casserole dish with vegetable oil. (Do not use a glass baking dish.) Place a rack in the bottom third of the oven. Put the empty dish on the rack in the oven as it preheats.
Heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple of sides.
Here’s the fun sound of them searing in the pan – it always sounds good:
When the sausages have browned, and the dish in the oven is hot, pull the oven rack out a bit, put the sausages in the casserole dish, and gently pour the batter over the sausages like this:
Bake at 425°F until the batter is risen and golden (don’t open the oven door while it’s baking!), and a toothpick or knife inserted in the middle of the batter comes out clean, 25 to 35 minutes.
Now, it’s time to eat!
This is a delicious dish – the batter has a crispy exterior and soft interior – much like a Yorkshire pudding – and if you love sausage you can’t go wrong with the combination!
I love English food, and since I will be there soon, I am focusing on some of the traditional recipes that give me a chance to learn more of the English culture and history as well!
I made a “Lancashire Hotpot” – inspired by my friend Carol – and loved it!
Click here for the recipe!
I also loved the English TV series and “Downton Abbey” films and have cooked from their cookbook:
It’s a delicious dinner to make anyone feel like royalty – click here for the recipe!
Speaking of dishes with unique names AND a “Downton Abbey” connection, I offer up this:
Yes, it’s “Spotted Dick!”
Click here for the recipe!
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Categories: Bite Eat Swallow, Cookbooks, Food, Food Travel, Food Writing, Recipes, Travel, Wacky Food, World's Wildest Food
Bite! Eat! Repeat! 
All recipes we know and love,John thank you for the mention…I hope you enjoy your trip to the UK and enjoy some wonderful food…Borough Market is a great place to visit for food 😘x
Thank you for that tip, I will indeed search it out!
Love England and most things English and at the moment England can boast of more than a few very talented chefs . . . but, but . . . food . . . have a wonderfu time, and, altho’ Borough Market in London is not what it once was . . . do go and enjoy 🙂 ! ‘Toad in the hole’ is as old as the proverbial hills – snags in batter ! I like the look of your fresh ones 🙂 !
I had someone from there tell me pointedly she had never seen them EVER look like this…it’s fine, I just wish she could have shared what I did wrong rather than just lambast them.
John – ‘Toad in the hole’ is not my ‘favourite’ kind of food and I haven’t had any for ages – BUT, off the top of my head, you made it quite correctly and I remember it looking like yours quite a few times before! Perchance your batter is firmer than usual and the sausages are not as well covered – but that is an individual matter. Just pay no attention – smile and delete 🙂 ! BUT > if you are not familiar with the Borough Markets – it is still the place to go and see/PU some quite British ‘raw’ ingredients – birds, game, mushrooms etc and it is kind’of historical!
British food is so eccentric! I’ve not had this but I’ve tried some of the others
This is one of my favourite traditional British meals, and I had some just last week. Many people these days (especially in restaurants) overcook the batter until it is too crispy for my taste. I like the softer middle and crispy edges, so for me yours looks perfect.
Best wishes, Pete.
Thanks for that Pete, I’ve had a few people say it was indeed underdone!
I don’t know why I’ve never made this! It looks fantastic! And I love sausages!
Ive had someone tell me it wasn’t crusty enough and the sausages should have been grilled more – so a bit underbaked and underdone for purists…still it was fun to make and since I am off to London soon I will see how it is supposed to look! Thanks for the note, always great to hear from you!