Description
Toad-in-the-hole is a traditional British dish featuring golden-brown sausages baked in a fluffy, savory batter infused with English mustard and thyme. This classic comfort food is easy to prepare and perfect for a hearty family meal, ready in under an hour and served best with mustard on the side.
Ingredients
Scale
For the Batter
- 150g plain flour
- 3 tsp English mustard powder
- 2 eggs
- 300ml milk
- 3 sprigs thyme leaves, stripped
For the Sausages
- 8 fat pork sausages
- 2 tbsp sunflower oil
Instructions
- Prepare the Batter: In a mixing bowl, combine the plain flour and English mustard powder along with a good pinch of salt. Gradually whisk in the eggs and milk until the mixture forms a smooth batter. Stir in the stripped thyme leaves to infuse the batter with herby flavor.
- Brown the Sausages: Heat the sunflower oil in a frying pan over medium heat. Fry the fat pork sausages until they are golden brown on all sides. This step adds rich flavor and color to the sausages before baking.
- Preheat the Oven and Arrange Sausages: Preheat your oven to 220°C (fan 200°C) or gas mark 7. Transfer the browned sausages along with any residual oil into a suitable ovenproof dish. Arrange the sausages evenly with space between each one to allow the batter to rise properly.
- Heat the Dish: Place the ovenproof dish containing the sausages into the preheated oven for 5 minutes to ensure the dish is hot. This helps the batter start cooking immediately when poured in.
- Pour Batter and Bake: Give the batter a final whisk to keep it smooth, then carefully pour it into the hot ovenproof dish over the sausages. Return the dish immediately to the oven and bake for about 30 minutes, until the batter is puffed up, golden-brown, and crisp.
Notes
- Toad-in-the-hole is a classic British comfort food and perfect for a cozy meal.
- Serve with English mustard for an authentic taste experience.
- The batter should be smooth and runny enough to rise well around the sausages.
- Using a hot ovenproof dish helps the batter rise quickly and get crispy edges.
- Ensure there is enough space between sausages for even batter expansion.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 625
- Sugar: 3g
- Sodium: 2270mg
- Fat: 40.1g
- Saturated Fat: 11.8g
- Unsaturated Fat: 28.3g
- Trans Fat: 0.2g
- Carbohydrates: 44.4g
- Fiber: 2.3g
- Protein: 24.4g
- Cholesterol: 210mg
