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Prep time
45 minutes
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Cook time
45 minutes
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Serves
4-6
Author Notes
Toad in the Hole is basically Yorkshire pudding with sausages that supposedly were thought to look like toads poking their heads out of the ground. Despite the possibly unappetizing name, Toad in the Hole is quite delicious and very easy to make.
Recipe adapted from The Fresh Eggs Daily Cookbook by Lisa Steele (HarperCollins, 2022). —Lisa Steele
Ingredients
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1 cup
flour
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1 teaspoon
salt
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freshly ground black pepper
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4
eggs
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1 cup
milk
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2 tablespoons
butter, melted, plus more for greasing pan
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1 tablespoon
stone-ground mustard, plus more for serving
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12 ounces
sweet pork sausage links (about 12)
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Maple syrup for serving
Directions
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Preheat oven to 400 degrees.
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In a medium-sized bowl whisk the flour, salt, and pepper. In a second bowl whisk the eggs, milk, melted butter, and mustard until well combined and frothy. Slowly pour the egg mixture into the flour mixture and whisk until combined and smooth. Allow the batter to rest for 30 minutes.
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Use butter to grease a 9-inch square casserole dish. Arrange the sausage links in the dish and bake in the oven until partially cooked, about 15 minutes, turning over halfway through.
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Remove the casserole dish from the oven. Pour or spoon the batter into the dish and return it to the oven. Bake about 20 to 25 minutes, until the batter turns light golden, puffs up, and is crispy around the edges.
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Remove the pudding from the oven, cut into wedges, and serve warm with more mustard on the side and a small
pitcher of warmed maple syrup.
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