Toad in the Hole

“Jazzed Up” Toad in the Hole

I like the concept of Toad in the Hole (basically a big Yorkshire pudding with sausages in it), but find it a bit bland, so I’ve jazzed it up a bit so that it will still appeal to people who aren’t into spicy food, but also those who like a bit more flavour, as well as being a dish that children will enjoy. It is quick and easy to prepare and perfect for a casual lunch or light dinner.

I’ve used pre-cooked sausages that have a very low fat content, so if you are using sausages that aren’t pre-cooked, grill or fry them first and drain off all the fat. For a vegetarian option, use vegetarian sausages.

The milk is missing from the ingredients photograph below, but is a necessary ingredient.

This is a dish that should be eaten when it’s cooked as reheating in the microwave makes it a bit rubbery.

Toad in the Hole

“Jazzed Up” Toad in the Hole

(Serves 6 – 8)

8 pre-cooked pork sausages
1 tablespoon olive oil
1 stick celery (chopped)
1 onion (chopped)
2 clove garlic crushed
2 teaspoons dried sage leaves
2 level cups plain flour
4 eggs
1 cup milk
Freshly ground salt & black pepper

Heat the oil in a frypan and gently fry the onions, garlic, celery and sage until they are well cooked through and set aside.

Toad in the Hole

Add the milk, flour, eggs, salt and pepper to a large bowl.

Toad in the Hole

Use a stick blender or food processor and blend  together until it forms a thick batter.

Toad in the Hole

Add the fried mixture and blend into the batter thoroughly.

Toad in the Hole

Grease a large casserole dish and place the sausages in it.

Toad in the Hole

Pour the batter over the sausages and grind extra black pepper on top.

Toad in the Hole

Bake at 200°C for 30-35 minutes or until the top is browned and the centre risen (when cooked it will be coming away from the side of the casserole).

Toad in the Hole

Serve immediately with a green salad or cooked vegetables and your favourite chutney.

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