Go ahead giggle. That was the hole point of standing the sausages on their ends in the muffin cups. Which requires a little bit of fiddling and a pair of tongs, just so you know.
It all came about when a friend asked me for a recipe for Spotted Dick. Seems her hubby wanted to know what a Spotted Dick looked like. But when I told her it was steamed-suet pudding….well, we came up with another plan with an equally risque name.
Toad in the Hole is an old English comfort-food standby. Sausages, lovely and browned, cooked in Yorkshire Pudding batter that rises light, crisp and hollow — so you have a bowl for the gravy. :)
I made this recipe my own by cooking them in individual servings in a muffin tin, and serving them with a slow-cooker onion gravy that is low on labour but HUGE on taste. This ain’t no floury gravy…
(Click on the link below for a printable version of the recipe.)
: An English classic that is much tastier than its name sounds. Sausages tucked in Yorkshire Pudding and served with a slow-cooker onion gravy that is so good you could drink it.
- Onions – 2 medium
- Vegetable Oil – 2 Tble
- Butter – 1 Tble
- Fresh Thyme – 1 sprigs
- All-Purpose Flour – 3 Tble
- Beef or Chicken Stock – 2 Cups
- s+p – to taste
Yorkshire Pudding Batter:
- All-Purpose Flour – 1 Cup
- English Mustard Powder – ½ tsp
- Salt – ¼ tsp
- Egg – 1
- Milk – 1 Cup
- Cold Water – 1 Tble
- Pork Sausages – 3
- Vegetable Oil – 1 Tble
- Julienne the onions and add them to the crockpot along with the oil, butter, thyme and a pinch of salt. Keep the onions from touching the edges of the crockpot, so that they don’t burn. The onions will take 4½ to 5 hours on low. Stir occasionally if you’re around.
- When the onions are a deep caramel, remove the thyme sprig and turn the crockpot to high and stir in the flour. Recover and cook for 10 minutes. Add the stock, cover and cook, stirring occasionally, while you prepare the rest of the meal.
Yorkshire Pudding & Sausages:
- Preheat the oven to 400° F. Whisk together the flour, mustard powder and salt in a large bowl. Add the egg and about half of the milk. Whisk, gradually adding more milk until you have a smooth, lump-free batter that is the consistency of whipping cream. Pour into a spouted cup for easy pouring and set aside in the fridge.
- Cut the sausages in half, then put the 6 pieces into a muffin tin, one piece/cup. Add ½ tsp oil to each cup, and toss lightly to coat the sausage and the bottom of the muffin cups. Put the sausages in the oven to cook for 15 mins.
- Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 25-30 mins until the batter is cooked through, golden brown and crisp.
- Season the thickened gravy with salt and pepper, then serve the individual toads in a hole on plates with the gravy. I served ours with steamed spinach and sorrel with lemon-parmesan butter.
Preparation time: 10 minute(s)
Cooking time: 5 hour(s)
Number of servings (yield): 2
Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.