Toad in the Hole
A community recipe by NolloNot tested or verified by Nigella.com
Introduction
This is the platonic ideal of the Sunday night supper: undemanding and safe-making, it bolsters as it comforts. But while I love its nursery charm, I have tweaked it a little, not least in that I don't leave the sausages whole, but squeeze them into little patties, which I fry on the hob before blanketing with batter and baking in a ferociously hot oven. I am not trying to create more work - not that squeezing sausages out of their skins is arduous (indeed, it is strangely satisfying) - but I really don't like the way that the sausages, when this is prepared in the traditional manner, go a spooky braised pink as they cook within the batter. Yes, you can give them a start in the hot oven so they sear first, but it never quite seems to do the trick, and this way one doesn't have to return to them. You just fry the little patties, pour the batter over them, chuck in the oven and leave them to it.
This is the platonic ideal of the Sunday night supper: undemanding and safe-making, it bolsters as it comforts. But while I love its nursery charm, I have tweaked it a little, not least in that I don't leave the sausages whole, but squeeze them into little patties, which I fry on the hob before blanketing with batter and baking in a ferociously hot oven. I am not trying to create more work - not that squeezing sausages out of their skins is arduous (indeed, it is strangely satisfying) - but I really don't like the way that the sausages, when this is prepared in the traditional manner, go a spooky braised pink as they cook within the batter. Yes, you can give them a start in the hot oven so they sear first, but it never quite seems to do the trick, and this way one doesn't have to return to them. You just fry the little patties, pour the batter over them, chuck in the oven and leave them to it.
Ingredients
Serves: 4–6
- 350 millilitres milk (full fat)
- 4 eggs
- 1 pinch of salt
- 250 grams plain flour
- 400 grams pork sausages (6 in number)
- 15 millilitres goose fat (or vegetable shortening or oil)
- 4 sprigs fresh thyme (plus more for serving if wished)
- 12¼ fluid ounces milk (full fat)
- 4 eggs
- 1 pinch of salt
- 9 ounces all-purpose flour
- 14 ounces pork sausages (6 in number)
- ½ fluid ounce goose fat (or vegetable shortening or oil)
- 4 sprigs fresh thyme (plus more for serving if wished)
Method
Toad in the Hole is a community recipe submitted by Nollo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 4 Others have said
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Posted by ando2thomas on 3rd April 2013
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Posted by Hokey Pokey on 14th January 2013
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Posted by BARBISBOSS on 1st December 2012
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Posted by brennlin on 15th February 2012
Show more commentsThis is very yummy especially with sauce/gravy. We're having it again tonight!
I love this recipe and cook it for my family all the time.
I live in Central Queensland Australia, the only toad in the hole I knew about was the one where you use a round pastry cutter in the middle of a slice of bread, break an egg into the hole and pan fry. I tried yours and loved it.
As a transplanted American, I had never heard of Toad in the Hole until 10 years ago when I moved over here. Since then, I have been searching for the perfect recipe as, everytime I have tried to put one together, it has failed miserably...too much stodge, uncooked sausages. Now, though, I have discovered THE RECIPE...and, thanks to Nigella, my four teenage daughters have deemed this 'the favourite family recipe!' I am visiting my family in 6 weeks in the US and boy are they in for a treat...Thanks Nigella...absolutely perfect!!