Toad-In-The-Hole (Yorkshire Pudding with Sausage)
Submitted by patch
Toad in the hole, the British pub classic. Browned sausages baked into puffy, golden Yorkshire pudding batter for a crackly-edged Sunday supper. Served with Dijon mustard.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minToad in the hole is one of those British dishes that sounds odd until you’ve eaten it, then it makes complete sense. Plump browned sausages sit half-submerged in a savory Yorkshire pudding batter that puffs up around them, the edges going crackly and deep gold while the center stays just barely set. Pub food at its most honest.
The key to dramatic puff is the rest. Letting the batter sit covered for an hour before baking lets the flour fully hydrate and the gluten relax, which gives you the signature high rise and crisp shell. Skip the rest and you’ll get a flatter, denser pudding.
Equally critical: hot fat in a hot pan. Pour the rendered sausage drippings into the baking dish and let it sizzle in the 450°F (230°C) oven for 2 minutes before the batter goes in. Cold pan equals soggy pudding. The dramatic temperature shock is what creates the rise.
Bake the first quarter of batter to set, then nestle in the sausages and pour the rest over. This anchors them so they don’t sink to the bottom.
Pro Tips
- Bring eggs and milk to room temperature for best rise.
- Don’t open the oven for the first 15 minutes; the puff is fragile.
- Use a sturdy ceramic or metal pan, not glass, which insulates and slows the heat.
- Pierce sausages lightly so they release fat without splitting.
- Eat immediately. The pudding deflates within minutes off the heat.
Variations
- Add caramelized onions or sliced apples to the batter before pouring.
- Use bangers or bratwurst for different flavor profiles.
- Serve with onion gravy poured over the top, the traditional pub finish.
Ingredients
Directions
In a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt, and pepper for 5 seconds.
Turn off the motor and with a rubber spatula, scrape down the sides of the container.
Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.
In a skillet, combine sausages, pierced lightly with a needle, and water.
Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated.
Sauté the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown.
Transfer the sausages with a slotted spoon to a plate, pour 3 T. of fat from the skillet into an 8 inch square baking pan and heat the pan in a preheated very hot oven (450 degrees F) for two minutes.
Stir in the batter, pour one fourth of it into the pan and bake it in the very hot oven for two minutes, or until it is set.
Arrange the sausages on the batter, pour the remaing batter over them, and bake the mixture for 15 minutes.
Reduce heat to moderate (375 degrees F) and bake the mixture for 10 to 15 minutes more, or until it is puffed and golden brown.
Serve the dish immediately with Dijon-style mustard, if desired.
Comments
The measurement look daft. It's a recipe using imperial weights badly converted. Stupid or what!
Thanks for your comment to let us know the problem you have met, we tested the converted version, and it worked well here, so hopefully you can tell us more details about the problem, we will try to solve it as soon as possible!