Toad in the hole is another recipe for which I get oodles of requests, but have never felt confident in posting about because I’m always tweaking it because, even though it’s a simple dish, considered vulgar peasant food by some, I’m rather picky about what makes a really good toad-in-the-hole:
- It needs to have the right batter to sausage ratio
- It needs to be crispy on the bottom and outside and fluffy on the inside
- It needs to do its puffy thing
- It needs sausages that are neither cooked-to-almost-burnt nor flaccid, pallid bangers
- It needs to be easy to divide the right amount of sausages to each eater – I often find that two sausages are too many, but one isn’t enough, making 1.5 just perfect for a serving
The other night, I actually sat down and had a good think on how to go about ticking all of these boxes and the result was one that did just that and was the best toad in the hole I have ever made and eaten in my life.
So now, I am ready to share.
What you need:
- 6 banger-style sausages, halved
- 4 eggs
- 1 cup of milk
- 1 cup of beer
- 1 and 1/4 cup of all-purpose flour
- Salt and pepper to taste
- 1/4 cup of cooking oil
What you do:
- Preheat oven to 400.
- In a large, cast iron skillet, cook the halved sausages in a little oil in the oven for 10 minutes, turning them a few times as they cook so they brown all the way around.
- In a large bowl, whisk your eggs until creamy.
- Add the milk and beer and stir until combined.
- Slowly whisk the flour into the egg/milk/beer mixture until combined and smooth.
- Add salt and pepper.
- Remove the sausages, pour the remaining oil into the skillet and return it to the oven.
- Once the oil is smoking hot, pour the batter into the skillet, then top with the sausages.
- Bake for 30-35 minutes until puffy and cooked through.
- Serve with peas because tradition!