Help this SA mum to make toad in a hole please!

[tasja]

I know it's got something to do with a batter (dough) i think, and sausages.

how do you make it?
How do you serve it?
What do you serve it with?

TIA

Yes, it's sausages baked in a big yorkshire pudding.

Make the yorkshire pudding batter - I tend to follow this recipe:

Use equal volumes of eggs, flour and milk (crack however many eggs you want, for this recipe I would probably use 4 eggs, into a jug and see what it measures up to. Then use this guideline to measure how much milk and flour you need). Then whisk the eggs and milk together, then add the flour gradually, with a pinch of salt. When all mixed leave it for about half an hour.

Brown off some sausages (if you don't do this the skins will get all slimy), and in the meantime put a pan with some oil in the oven on high, to get the oil really hot.

Then, when the oil is hot, put the sausages in the pan, and cover with the batter mix. The batter should seem to cook and rise as soon as it hits the hot oil.

Then put it in the oven on the same high temperature, and cook until it is brown and risen (sorry, no times and oven temperatures, this is my mum's recipe!)

Serve it with gravy and peas.

Hope this helps, sorry is a bit vague. Works for me though!

Thank you, seems simple enough. can anybody help with the oven temp?
How hot?

x

please

ooh tasja, many sympathies.

I also fancied the idea of toad in the hole and the first time I tried, it came out like slimy sausage in wet sponge.

I think the key is the hot pan (which I didn't do). I reckon around 200-220C?

thanks, will make sure pan is hot

Probably 200 will be adequate, around 30 minutes.

I use the same recipe for the batter but brown the sausages in the oven in the pan I will be using. I also slice up an onion and put it in with the sausages. When the sausages and onions are almost cooked I then add the batter. (I find ways to avoid more washing up than I need )

Bacon-wrapped-toad-in-the-hole ...

6 fat sausages
175g flour
2 large eggs
175ml milk
6 rashers of bacon

heat oven to 220 cent.
Put 2 tbsp oil in a medium oven proof dish and heat in oven for a few mins.
Add sausages and return to oven for 10 mins or so turning now and then.
Sift the flour in large bowl, beat in eggs followed by milk and 120ml water, season and beat to smooth batter.
Remove sausages from oven, wrap in bacon place back in oven for 1 - 2 mins.
Remove again and pour batter around the sausages.
Bake for 30 - 40 mins until risen and golden.

HTH

220 at least. 240 even better, for those few minutes just before you put the batter in - fat should be smoking - once batter is in you can bake it at 220. The key thing is sealing the batter in smoking-hot fat.

For this reason, one big pan with lots of sausages in works much better than trying to do individual toads in (eg) a muffin pan - the few extra seconds spent pouring batter into each separate section = wet sponge flannel result.

Bitter experience.

Oohh, sounds nice with the bacon