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.
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Servings: 6
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
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.
Notes
- Don't open oven for first 20 minutes or batter might not rise properly.
Nutrition
Calories: 388kcal | Carbohydrates: 1g | Protein: 16g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 85mg | Sodium: 819mg | Potassium: 283mg | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg