Toad in a Hole or Toad in the Hole (unsure of which is correct) is one of the great British classics that is made for the heavy gray days found hovering over its shores, especially at this time of year. Today's recipe is from Jamie Oliver and he added rosemary which makes this only fuller in flavor. Have you ever tried Toad in a hole or toad in the hole?
Toad in the hole is not as common a dish to find when being invited to friends homes as it's just so common and unlike a Sunday roast it's a more unusual dish, though is completely warming and underrated.
Why you'll love this
Ultimate comfort food
Really toad in a hole is a giant savory pancake with sausages therein and on a cold day this hits the spot.
It's pretty low maintainence
The batter doesn't tale long to come together and other than pre-cooking the sausages there's little else to do.
Homemade onion gravy
The homemade onion gravy is the gravy to top this with - it brings the batter and sausages together and adds all the umami goodness with it.
How to prepare Toad in a Hole
- Get the oil hot: Pour oil into your baking tin and place it in the oven.
- Batter up: Create the toad in the hole batter.
- Sausages: Cook the sausages until the juices run clear.
- Hot sausages: Place the cooked sausages into the baking tin with the hot oil.
- Batter time: Pour the batter into the tin and bake until the batter has risen and is golden.
- Clear onions: Cook the onions until translucent.
- It's all gravy: Add the remaining gravy ingredients and cook until it is thickened.
- Serve: Remove the well golden toad in a hole from the oven, pour over the grave and serve. Enjoy!
Tips for the best Toad in a Hole
Size of the sausages used in this dish: The large sausages mentioned here are the type you would typically get in a multipack from a supermarket so approximately 400 grams/14 ounces of sausages.
Oil spillage: For this to successfully bake you should place a tray underneath the baking tray in the event of any oil spilling over the edges (this has happened every time in the years I've been making this).
Leave that oven door shut: Once the batter has been added to the sausages and is in the oven for the bake, don't open the oven door until fully cooked. This is vital to the batter rising so just let the oven do it's thing.
Other British dishes you'll enjoy
How to make:
Preheat the oven to 240C/460F or the highest setting on your oven.
Place a large tray in the bottom shelf of the oven.
Pour enough sunflower oil into a baking tin until it comes approximately ½ inch up the sides and place in the oven.
To make the batter, place the milk, flour, eggs and rosemary into a bowl and whisk to combine until smooth. Set aside.
Add the sausages to the hot sunflower oil in your baking tin very carefully and bake for 10 minutes until lightly golden.
Remove from the oven and pour in the batter.
Return to the oven and allow to cook until the batter has risen and is golden, approximately 20 minutes. Do not open the oven door until the batter is fully cooked.
Meanwhile, place 1 tablespoon of the butter in frying pan on low heat and add the onion, cooking until translucent and slightly brown, approximately 15 minutes.
Add the beef stock bouillon and water and stir to combine.
Increase the heat to high and stir as it simmers, thickens and reduces to your preference.
Once thick, remove from the heat and pour into your serving jug.
Remove the toad in a hole from the oven and top with the onion gravy.
Serve immediately.
Toad in a Hole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Cuisine: British
Description
This traditional dish is a savory pancake filled with sausages that seem to create a visual and it is paired with a thick onion gravy and sprigs of rosemary that is sure to brighten cold weather.
Ingredients
Batter
310 milliliters / 1 ¼ cups milk
160 grams / 1 cup plain flour
3 eggs, room temperature
Sausages
¼ teaspoon sea salt
¾ - 1 cup sunflower oil
6 large sausages
1 tablespoon rosemary, roughly chopped
Onion Gravy
1 large onion, peeled and finely sliced
14 grams / 1 tablespoon butter
1 beef stock bouillon
120 milliliters / ½ cup water
Instructions
- Preheat the oven to 240C/460F or the highest setting on your oven.
- Place a large tray in the bottom shelf of the oven.
- Pour enough sunflower oil into a baking tin until it comes approximately ½ inch up the sides and place in the oven.
- To make the batter, place the milk, flour, eggs and rosemary into a bowl and whisk to combine until smooth. Set aside.
- Add the sausages to the hot sunflower oil in your baking tin very carefully and bake for 10 minutes until lightly golden.
- Remove from the oven and pour in the batter.
- Return to the oven and allow to cook until the batter has risen and is golden, approximately 20 minutes. Do not open the oven door until the batter is fully cooked.
- Meanwhile, place 1 tablespoon of the butter in frying pan on low heat and add the onion, cooking until translucent and slightly brown, approximately 15 minutes.
- Add the beef stock bouillon and water and stir to combine.
- Increase the heat to high and stir as it simmers, thickens and reduces to your preference.
- Once thick, remove from the heat and pour into your serving jug.
- Remove the toad in a hole from the oven and top with the onion gravy.
- Serve immediately.
Notes
Size of the sausages used in this dish: The large sausages mentioned here are the type you would typically get in a multipack from a supermarket so approximately 400 grams/14 ounces of sausages.
Oil spillage: For this to successfully bake you should place a tray underneath the baking tray in the event of any oil spilling over the edges (this has happened every time in the years I've been making this).
Leave that oven door shut: Once the batter has been added to the sausages and is in the oven for the bake, don't open the oven door until fully cooked. This is vital to the batter rising so just let the oven do it's thing.
Adapted from Jamie Oliver
Nutrition
- Calories: 846 calories per serve
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