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.

Note: click on a word meaning below to see its connections and related words.

The noun has one meaning:

Meaning #1: sausage baked in batter

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