We have a bit of fusion going on today folks! Toad in the hole is a traditional British dish consisting of sausages cooked in a sea of batter. I’ve taken that and Frenched it up a bit (ooh la la!) by using French sausages and herbs. It is more of a winter comfort food dish, but I made it in the summer, so we have seasonal fusion going on too (work with me here).
WHAT YOU NEED:
– 6 to 8 Toulouse sausages
– 225g plain white flour
– 4 eggs
– 250ml milk
– 2 tablespoons oil
– 1 rounded teaspoon dried Herbs de Provence
– Salt and Pepper
(Yes I know it says “British pork” on the pack, but the pork is made into French Toulouse sausages, as I said, lots of fusion!).
WHAT YOU DO:
1. Put the oil into a baking dish (mine is approx 9×12″). Place the sausages on the oil and bake in a preheated oven at 180C/350F for 10 mins.
2. While the sausages are cooking, whisk the flour and eggs together, adding the milk a little at a time until you have a smooth batter. Mix in the herbs and salt and pepper to taste.
3. Remove the dish from the oven and pour the batter over the sausages. You don’t want to completely submerge the sausages.
4. Return to the oven for about 25-30 mins until it has risen and the edges are crispy and brown, the middle should still be fairly soft.
Serve with onion gravy and vegetables of your choice.
So you don’t need toast, but have a Yorkshire pudding sort-of-thing going or maybe not. This does sound like comfort food. And I like quick and easy too, little cleanup and warm, satisfied tummy. Can’t wait to try this, Vanessa. Thanks. ❤
Yes indeed, Yorkshire pudding it is. I guess the dish emerged back in the days when they had to fill tummies for not much money. Using nice fancy sausages makes it a bit more special 🙂
I love the idea. One of these cold winter weekend morning, I;m going to go HOG wild. Oopsie. Is that a pun? 😀
Oh for breakfast you’re thinking rather than dinner? Yes, I guess in the same way as you have sausage with pancakes for breakfast you could have this!
😀 😀 😀
So THAT’s what toad in the hole is. I’ve only ever heard of it from episodes of “Are You Being Served?” It’s not like any dish I’m familiar with from either side of my family! 🙂
Even though it’s a traditional British dish, it’s not actually that popular anymore, we generally prefer our sausages served with mashed potatoes, and we prefer our yorkshire puddings (which is what the toad in the hole batter is) with roasts. This is probably only about the third time I’ve ever made it.
So, like a bigger pig-in-a-blanket?
Well the batter is a yorkshire pudding batter, so a little different. Pigs in blankets are closer to sausage rolls over there aren’t they? Over here what we call pigs in blankets are actually little sausages wrapped in bacon that we traditionally have as an accompaniment to turkey at Christmas.
You had me at “sausages wrapped in bacon.” 🙂
Why do I get so hungry reading your blog?
Maybe because it’s about food? 😉