TRADITIONAL BRITISH TOAD-IN-THE-HOLE AND MINI TOADS TOO!
Comfort food at its best! A traditional recipe handed down to me by my Mum and her Mum before her......it was my favourite after school tea time meal & is still a firm family favourite even now! I serve mine with lashings of onion gravy and piles of fluffy & buttery mashed potatoes. I used to make mini versions of this recipe for my daughter when she was little - they make great appetizers before a Halloween/Bonfire night supper or a children's Party! For the mini version, just use a small cake/pie tins or a small muffin tray and split your sausages into quarters OR use cocktail sausages. The following recipe is for 4 people served with potatoes & gravy - the recipe can easily be doubled for more people or if served by itself.
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C or 450°F.
- Pour the dripping or vegetable oil into a large metal roasting tin. Place the tin in the preheated oven whilst you make the batter to heat the oil/dripping up.When the fat is hot, add the sausages and turn them over to coat them.Cook for about 10 minutes.
- Make the Yorkshire pudding batter - Mix flour, salt & pepper together in a large roomy mixing bowl. Make a hollow in the centre & add the egg, mixing it into the flour with a wooden spoon.Add the milk gradually until all the flour and egg is worked in and smooth. Add any remaining milk and beat well with a balloon whisk or hand held beater.
- Take the roasting tin with the sausages out from the oven and very QUICKLY pour the batter over the partly cooked sausages. Swirl around to make sure it covers everywhere.
- Put them back into the oven cook for a further 30 minutes or until the batter has puffed up and the sausages are sizzling and brown!
- Cut into 4 quarters and serve straight away with hot onion gravy & mashed potatoes!
- You can also use pork or lamb chops instead of sausages - making sure they are not too thick. I often use pork chops with quartered apple and stuffing balls which is really lovely!
- MINI TOADS:.
- Twist a sausage into half and carefully cut through the skin to make 2 sausages - do this once more to each half making a total of 4 small sausages out of one big sausage. (Or use party cocktail sausages - mini frankfurters) carry on until you have made 12 mini sausages. Follow the instructions above, but only cook the mini sausages for about 5 minutes first and then another 15 minutes with the batter. Serve with tomato ketchup or home made tomato sauce/relish and mugs of soup for a great Winter supper!
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Fuma green
[email protected]I'll definitely be making this again!
Barathi Barathi
[email protected]My kids loved the mini toads!
Noel Reddy
[email protected]This was a great way to use up leftover sausages.
Lilfoot ross
[email protected]I would definitely recommend this recipe to anyone who loves British food.
Super solider
[email protected]This dish is perfect for a cold winter night.
Puskal Bk
[email protected]I served my toad in the hole with mashed potatoes and green beans.
Rida Faiz
[email protected]I added some chopped onion and garlic to the sausage mixture for extra flavor.
Salome Mankge
[email protected]I'm not a big fan of sausage, so I used bacon instead. It was still delicious!
Hamziii Awan009
[email protected]I followed the recipe exactly, but my toad in the hole didn't turn out as well as I had hoped. The Yorkshire pudding was a bit too dense, and the sausages were a bit dry.
Sikandar Butt
[email protected]The mini toads were adorable and a hit with the kids. They were also a great way to use up leftover sausage.
Nayab Bhatti
[email protected]This was my first time making toad in the hole, and it turned out great! The Yorkshire pudding was light and fluffy, and the sausages were cooked to perfection.
md em
[email protected]My family and I had a fantastic time making this traditional British dish. The toads in the hole were delicious, and the gravy was perfect. We will definitely be making this again!