Toad in the hole

Recipe origin: United Kingdom

No one really knows the history behind the name of this traditional light supper dish.

Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon salt
• 2 cups milk
• 6 eggs
• 2 pounds pork sausage links
• Applesauce as accompaniment

Procedure

1. Preheat oven to 350°F.
2. Prick sausages all over with a fork.
3. Place in lightly greased 13x9-inch baking dish.
4. Bake for 15 minutes at 350°F.
5. While sausages are baking, measure flour and salt into a medium bowl.
6. In another bowl, combine milk with eggs, and beat lightly with a wire whisk or fork.
7. Gradually stir milk and eggs into flour mixture, stirring to make a smooth batter.
8. Let stand for 30 minutes.
9. When the sausages have baked for about 15 minutes, turn them and return pan to oven for 15 minutes more.
10. Remove sausages to paper towels, and drain fat from pan.
11. Return sausages to pan.
12. Increase oven temperature to 425°F.
13. Stir batter and pour over baked sausages.
14. Bake the combination for 25 to 30 minutes, or until puffed and golden.
15. Serve immediately.

Sausages cooked in batter, also called sausage toad.

This comically named British dish consists of a yorkshire pudding batter to which small cooked link sausages are added. The dish is baked until the batter puffs up around the sausages (making them the "toads in the hole") and becomes golden brown. It's most often served for lunch or dinner.

The noun has one meaning:

Meaning #1: sausage baked in batter

This article is about the dish. For the pub game, see Toad in the hole (game). For the egg and toast dish, see Egg in the basket.

Toad in the hole, ready to be served

Toad in the hole is a traditional English dish^[1] comprising sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.

The origin of the name "Toad-in-the-Hole" is vague. Most suggestions are that the dish's resemblance to a toad sticking its little head out of a hole provide the dish with its somewhat unusual name.^[2] An 1861 recipe by Charles Elme Francatelli does not mention sausages, instead including as an ingredient "6d. or 1s. worth of bits and pieces of any kind of meat, which are to be had cheapest at night when the day's sale is over."^[3] A wartime variation on the original uses pieces of Spam in place of sausages.

The recipe itself is rather simple. A pan is placed into the oven and heated for about 15 minutes whilst the batter is prepared. The sausages and batter are added and cooked for half an hour. With frozen sausages, the meat is placed into the dish while heated. It is normally accompanied by gravy (often onion gravy), vegetables, chips or mashed potato.

See also

British cuisine

References

1. ^ The British Food Trust
2. ^ "Toad-in-the-hole origin unveiled??". World of Vince. 2005-11-03. http://www.worldofvince.com/archives/2005/11/toadinthehole_o.php. 
3. ^ Francatelli, Charles Elme (1862). A Plain Cookery Book for the Working Classes. ISBN 0946014159. 

External links

Wikibooks Cookbook has a recipe/module on Toad in the Hole

• A recipe for toad in the hole
• A traditional Yorkshire recipe for Toad in the Hole by Charles Elme Francatelli 1805-1876
• A Traditional Toad In The Hole Recipe from 1936

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