Name: Toad in the Hole - British Sausage and Yorkshire Pudding Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 batter for Yorkshire Pudding; 1 tsp Beef granules, broth, cube, or concentrate; ½ tsp Ground mustard powder; ½ tsp Dried rosemary or 1 tbsp fresh; ⅛ tsp Dried thyme or 1 tsp fresh; 6 British bangers or sweet italian sausage; Extra virgin olive oil

Toad in the Hole – The origin of the name ‘Toad-in-the-Hole’ is vague and suspect. Allegedly, the dish resembles a toad sticking its head out of a hole? OK, sure. This recipe is standard British pub fare that combines three important components of traditional English cuisine: Bangers (pork sausages), Yorkshire pudding, and onion gravy.

Toad in the Hole – British Sausage and Yorkshire Pudding Bake

This is English pub food at its best. The juicy sausages laying in a blanket of puffy Yorkshire pudding makes for a fulfilling meal. Add some applesauce, or drench in brown onion gravy. Add a few pints of beer and you could be sitting in a "local" anywhere in the UK. This dish makes for an excellent breakfast. Make sure to use a fat breakfast sausage. If Bangers aren't available, sweet Italian or American breakfast sausage take to Yorkshire pudding particularly well.

5 from 1 vote

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Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: British, England

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings:

Author: My Hungry Traveler

Equipment

8 by 10-inch ovenproof casserole or an 8-10-inch cast iron skillet.
Medium saucepan
Whisk

Ingredients

1 batter for Yorkshire Pudding
1 tsp Beef granules, broth, cube, or concentrate
½ tsp Ground mustard powder
½ tsp Dried rosemary or 1 tbsp fresh
⅛ tsp Dried thyme or 1 tsp fresh
6 British bangers or sweet italian sausage
Extra virgin olive oil

US Customary – Metric

Instructions

Prepare Batter – Follow instructions for Yorkshire Pudding but replace water with 1 tsp beef bouillon concentrate and ½ tsp ground mustard powder.
Cook Sausages – Preheat oven to 400°F (200°C). Grease bottom and sides of a casserole dish just large enough to hold all the sausages with space between them. Roast the sausages until browned, about 10 minutes per side. Remove sausages to a plate and return emptied dish to the oven. Increase oven temperature to 450°F (230°C).
Assemble and Bake – When the oven hits 450°(230°C) and the dish begins to smoke a little, quickly remove dish to stove, align sausages along bottom, and immediately pour batter over the sausages. Sprinkle with rosemary and thyme and return to oven for another 15-20 minutes. Pudding should have risen and turned a nice golden brown. Reduce heat to 350°F (175°C) and cook another 10 minutes to be sure the batter is fully cooked.
Serve immediately with onion gravy or apple sauce.

Optional Onion Gravy

Chop 1 onion and 1 garlic clove and saute in 2 tbsp butter in a saucepan over medium-high heat. After 5 minutes the onions will be soft. Mix in 2 tbsp flour then add 1 tsp red wine vinegar and cook a minute more.
Turn the heat to high and pour in 2 cups beef broth. Whisk continuously until gravy is thickened. Reduce heat to low, salt and pepper, and simmer for another 3 minutes . Serve alongside sausage.