Toad in the Hole is a classic English dish of sausages cooked in a fluffy egg batter known across the pond as Yorkshire pudding. This hearty dish is often topped with gravy, served with a grainy mustard, or simply enjoyed unadorned. We love to serve it as a keep-you-going-till-dinner brunch item along with fresh fruit (just to make you feel a bit less guilty about the fat).
Toad in the Hole
1 1/2 cup whole milk
1 pinch of salt
2 cups all-purpose flour
6 large pork sausages/bangers (about 14 ounces)
1 tablespoon vegetable oil (or fat, such as goose or bacon)
4 sprigs fresh thyme (plus more for serving if wished)
Preheat the oven to 425 F.
Whisk the milk and eggs together with the salt, then whisk in the flour, continue beating until smooth.
Remove sausage from casing. Heat oil (or fat) in a large oven-proof skillet or Dutch oven and sauté sausages until they are nicely browned.
Pour in the batter and quickly drop in the sprigs of thyme. Place into the oven for about 40 minutes or until the edges of the batter have risen and turned golden, and the middle has set.
Garnish with more thyme (optional) and serve immediately with or without gravy.
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