To me, the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows? In any case, this recipe has a playful name, and much like its cousin “pigs in a blanket,” is a hit with kids. I first posted a recipe for Toad in the Hole back in 2003. I wasn’t quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, updated the recipe. Hope you enjoy it!
Jason says, “Save time and cleaning by cooking the sausages in the oven in a metal pan about 2 or 3 inches deep and add the batter to this after cooking the sausages for about 15 minutes.“Paul says, “Do not open the oven door once the batter is in the oven. 20 minutes or so should do it but if you like crispier puds, 25 mins up to 30 should suit ya. All ovens are different so this is a guide only.“Jean says, “In Britain we cut the sausages in half and stand them up in the pan. Even if a few fall over some still emerge from the batter - looking like a toad in a hole!“Clive says, “My grandma Joan used to make this for us when we were children growing up in Lancashire, England. Add a sprig of thyme to the batter/mix before the dish goes in the oven.”
Toad in the Hole Swaps and Subs
Top with onion, beef or chicken gravy when serving. Add thinly sliced onions to the sausages. Use gluten-free baking flour blend instead of all-purpose flour. Substitute almond milk for the milk. Substitute lard, rendered bacon fat, beef fat, or duck fat for the vegetable oil.
The Best Sausage for Toad in the Hole
Many types of link sausage work for toad in the hole. The important thing is to make sure the sausages are uniform in size. Try these types of sausage.
Bangers, English sausage made with pork and breadcrumbsPork sausageChicken sausageBeef sausageTurkey sausage
Resting the Batter
Make the batter at least 30 minutes ahead of time so it has time to rest. It will help to give the batter lift. Before using it in the recipe, give it a quick whisk.
Dishes That Taste Great With Toad in the Hole
Perfect Mashed Potatoes Sautéed Kale with Cashews Steamed Broccoli Simple Peas and Onions Classic Glazed Carrots
Serve at once.
