Toad-in-the-hole.

26 November 2011

Clearly this was named before branding spread like wildfire.

Don't think about this in the literal sense.

Really, don't. Especially now that I just told you not to.

Do know, however, that no toads were harmed in the making of this dish.

Think of it like pig in a blanket, instead.

Also don't think about that in the literal sense, though it is closer to reality.

What this is, is a rustic and olde-worlde name for a tasty and fast classic English pub food:
Yorkshire pudding and sausage, cuddled happily together in one baking pan.

This is a perfect quick dinner, using some zesty Italian sausage or bratwurst. Trade those in for some maple breakfast sausage and our Toad could make a spectacular breakfast or brunch. If you're lucky enough to get your hands on proper British bangers, go for it!

It comes together in a snap, and requires very little effort or time. It's easily doubled and can feed a crowd. Really, all it needs is a heavy baking pan and some good sausage.

Embrace British cusine, and serve up some toad-in-the-hole!

Vegetarians? Skip the Toad and just make the Hole, like a giant savory popover.

Toad-in-the-hole.
Modified from Gordon Ramsay's Great British Pub Food.
Insert f-bombs where appropriate. Which is pretty much everywhere.

3 tablespoons olive oil
1 pound thick sausage
2 eggs
3/4 cup milk
1 1/4 cup all-purpose flour
1 tablespoon grainy mustard
1/2 tablespoon dried thyme
1 teaspoon salt

Preheat the oven to 400 degrees F. Find a heavy baking dish (ceramic, metal) that the sausages fit into with some clearance on all sides of every sausage. The more space the more crispy Yorkshire pudding you'll get. However, you don't want the sausages to be lost in a giant pan. Aim for cozy over crowded or empty.

Pour the oil in a baking dish and tilt to coat the bottom. Add the sausage and toss well to coat. Bake in the hot oven for 10 minutes.

Now, prepare the batter. Put the remaining ingredients in a blender, food processor or miniprep processor, and blend until smooth. Stop to scrape down the sides after a minute to make sure all the flour is incorporated.

Take the pan with the sausage out of the oven and pour the batter over and around the sausage. Return to the oven and bake for another 30 minutes, until the batter is puffed and golden.

Serve hot, with a brown gravy or onion gravy, or if this is brunch, try maple syrup instead. Make sure everyone gets a good ratio of sausage to crispy Yorkshire pudding edges and creamy center.