Food and drink

Toad In The Hole

It’s time for a classic – Toad In The Hole. I haven’t made this for ages. No idea why as it’s all kinds of awesome. Massive yorkshire pudding with plump sausages and loads of gravy. Yum!

The Devenick Dairy were doing a deal on veal sausages at the farmers market recently so I thought they’d be a perfect match for some toad in the hole. Once defrosted it looked like there was a few more sausages in the pack than we initially thought but I cooked them all anyway and ate the rest after my run the next day. Gave me something to look forward to while I trudged up a big hill in Glen Tanar.

This recipe is pretty foolproof as long as you heat the oil in the tray before adding the sausages and batter. You should get a great big yorkshire pudding nestling some plump, juicy sausages. If you can get some veal sausages I highly recommend giving them a try as well.

Serves 2

6 sausages
2 eggs
110g plain flour
150ml water
150ml milk
500ml beef stock

Sift the flour and a pinch of salt into a bowl.
Make a well in the middle of the flour and crack the eggs into it.
Use a whisk and gently beat the eggs, drawing some of the flour into the middle so it forms a paste.
Continue stirring the mix while adding the milk and drawing more of the flour into the middle until it’s gone and you have a light batter.
Leave the batter in the fridge for 30 minutes.
Turn on an oven set to 200C.
Meanwhile fry the sausages until they are golden brown but not cooked through.
Heat some oil in a roasting tray until it’s just starting to smoke.
Place the sausages in the tray then pour over the batter.
Cook in the oven for 30-40 minutes until the yorkshire pudding has risen around the sausages and is golden brown.
While the toad in the hole is cooking make the gravy.
Re-heat the pan from cooking the sausages and de-glaze with the stock.
Turn the heat up and reduce the stock.
Put a couple of thyme stalks and some torn leaves of parsley into the stock while it’s reducing down.
Once it’s reduced to a thick gravy pass it through a sieve and serve with the toad in the hole.

8 thoughts on “Toad In The Hole”

  1. I know, it’s not very seasonal. To be fair I actually made this at the start of the week when it wasn’t quite as hot but it’s taking me ages to get posts written just now. Guess it’s a good sign that I’m busy just a shame I can’t pay as much attention to the blog as I was before.

  2. Yeah, it’s amazing the change in weather isn’t it? And apparently it won’t be so great for the weekend – shame.
    I love Glentanar – must be fantastic living in Banchory – beautiful Deeside. Your runs must be lovely.

  3. You basically summed up why we moved there! The runs out at Glen Tanar are great unfortunately I’m usually too busy gasping for breath to admire the view. Sometimes go running along the river at weekends though which is a bit more relaxing.

    I’m not happy about the weather cooling down again for the weekend. Was planning to walk up Lochnagar and we won’t be happy if we get there and can’t see anything.

  4. I just bought some veal sausages from devinick dairy and thought about making toad in the hole. First Google search for a recipe brought me here. Looking forward to it tomorrow now.

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