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How To make Toad In The Hole (Yorkshire Pudding w/Sausage)
1 c Flour
1 c Milk
2 Eggs
1 ts Salt
1/4 ts Black pepper
1 lb Sausages
1/3 c Water
In a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt, and pepper for 5 seconds. Turn off the motor and with a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour. In a skillet, combine sausages, pierced lightly with a needle, and water. Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated. Saute the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown. Transfer the sausages with a slotted spoon to a plate, pour 3 T. of fat from the skillet into an 8" square baking pan and heat the pan in a preheated very hot oven
(450^) for two minutes. Stir in the batter, pour one fourth of it into the pan and bake it in the very hot oven for two minutes, or until it is set. Arrange the sausages on the batter, pour the remaing batter over them, and bake the mixture for 15 minutes. Reduce heat to moderate (375^) and bake the mixture for 10-15 minutes more, or until it is puffed and golden brown. Serve the dish immediately with Dijon-style mustard, if desired.
How To make Toad In The Hole (Yorkshire Pudding w/Sausage)'s Videos
Sage & Onion Toad in the Hole - Sausages baked in Yorkshire Pudding #chefarchiepie
Ingredients
York Pudding Batter
¾ cup of each
flour eggs milk
salt and pepper 1 tbspn of oil
whisk, sieve and rest for 1 hour in the fridge
12 Small or 8 Large Quality Sausages
1 large sliced onion
1 tspn rosemary 1½ tspn sage
1 tbspn pork fat or butter
bake for 10 mins on 220°c / 430f
then 15 mins on 200°c / 390°f
Frypan used non stick 11inches x 1½ inches
ovenproof handle required
serve with gravy, mashed pots and veg
onion gravy link;
How to make toad-in-the-hole - BBC Good Food
Learn how to make our super simple toad-in-the-hole. You'll be making this comforting family classic, one of our most-searched recipes on bbcgoodfood.com, perfectly in no time! Get the full recipe with step-by-step instructions here:
Our toad-in-the-hole podcast episode is out now! We're talking sausage to batter ratio, preventing stodginess, and the perfect pan. You can listen to the new episode here:
For more recipes and tips visit: bbcgoodfood.com
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Toad in the hole for Will ???? #shorts
Recipe
Ingredients
- 1.5 cups flour
- 1.5 cups eggs (about 7 eggs)
- 1.5 cups milk
- 0.5 tablespoon salt
- 10 sausages (8 for the toad, 2 for the gravy)
- 2 brown onions, sliced
- 3 tbsp grapeseed oil
- 50g unsalted butter
- 50g flour
- 500ml chicken stock
- 4 dashes of Worcestershire sauce
- Buttered peas to serve
Method
1. Start by making the batter by mixing the flour, eggs, milk and salt. Whisk until there are no lumps and leave in the fridge to rest.
2. Preheat your oven to 200°C. Place 8 of the sausages into a roasting dish and drizzle them with oil.
3. Place them into the oven for 10 minutes or until they start to brown.
4. Pour over the batter mix 3/4 of the way up the sausages and place it back into the oven safely and quickly. Close the door and don't open it again for at least 30 minutes.
5. While that's cooking, make the gravy by breaking up the sausages into a frypan and over med-high heat to brown off.
6. Add the onion and a pinch of salt. Cook the onions for 10 minutes until they are starting to develop colour.
7. Add the butter and, once melted, add the flour and stir well.
8. Once the flour is absorbed into the butter, add the stock and stir so you don't have any lumps.
9. Season this with Worcestershire sauce and salt (if needed).
10. After the toad has been in the oven for 30 minutes, check to see how it's looking - it's ready when golden brown and more than doubled in size.
11. Serve with buttered peas and onion gravy.
Traditional Toad in the hole recipe & Cook with me :)
Hi guys :)
Tonight I'm making traditional toad in the hole...which is essentially Yorkshire pudding filled with sausages! Very popular here in the UK and loved by so many people world wide. Here's what you'll need guys if you want to give it a go:
5 or 6 pork sausages
4 eggs
210g plain (all purpose) flour
25g butter
150ml milk
Half a teaspoon salt
Half a teaspoon pepper
Thanks for stopping by guys....take care x
Toad in the Hole in the Air Fryer - By a Yorkshireman
There is so much tosh on the internet about making Toad in the Hole in the Air Fryer. Its Yorkshire pudding batter and sausages – that it! Now I’m a Yorkshireman so I will show you how easy it is to make Toad in the Hole in the Air Fryer – perfect every time!
Now its so simple to make Toad in the hole in the air fryer but its not so simple to get my words right for the video check out the gaff at 06:28 I left in... to show its not always easy! Ha ha ha
Let me know in the comments below if you have made Toad in the Hole in the air fryer - do you use a different recipe and do you find it easy!
#toadintheholeairfryer #airfryertoadinthehole
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Ingredients
Oil spray of choice
150g All-purpose Flour
4 eggs
175ml milk
25 ml water
Pinch of salt
Pinch of black pepper
Mix batter leave stand 20-30 mins
Air Fryer 200 degrees
Sausages in 5 mins turn over add batter
Cook 14 mins – you can check after 12 mins all Air Fryers are different.
If you want to see Yorkshires made in the oven
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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What is Toad in the Hole? A Classic English Sausage & Yorkshire Pudding Recipe with Onion Gravy
Shows how to make Toad in the Hole, a classic English dish comprised of sausages and Yorkshire pudding, with an onion sauce on top. It's kind of like a mixture of pigs in a blanket with French Onion Soup.
Originally, around 200 years ago, the dish was used as a means to stretch available meat that a family would have on hand, but eventually sausage became the standard ingredient for the recipe. My family has tried Apple Smoked Sausages and Hot Links in making this dish with satisfying results, so really any sausage that suits your palate should suffice. You could even use hot dogs if you want to make an even less expensive version of this already economical, but delicious dish.
Ingredients are as follows:
- 4 Large Sausages
- Onion Gravy comprised of the following:
- 1 Large Onion
- 1 tbsp Cooking Oil
- 1 tsp Flour
- 1 cup Beef Stock
- Salt & Pepper to taste
- 1 tsp Worcestershire Sauce
- Yorkshire Pudding comprised of the following:
- 1 cup All Purpose Flour
- Salt & Pepper to taste
- 4 Eggs
- 3/4 cup Milk
Music by John Luker