Not real toads of course; this dish is actually sausages baked in a Yorkshire putting batter and nothing to do with toads and holes at all. I guess that somewhere in history somebody decided that was its general appearance and named it such.
Obviously its not your typical summer eating but on a July day in London with the temperature only just nudging 70 degrees (from the wrong direction) it was a great choice, not to mention a family favorite. Right on cue the weather warmed up and we decamped to the garden. Typical!
Recipe (serves 4)
8 excellent quality sausages (think Wholefoods or Greenwise)
1 cup all purpose flour
1 cup milk
1 cup eggs
salt & pepper
for the Gravy
1 tbs butter
1 large onion
slug of red wine
1 tbs flour
1 tbs mustard
1 x carton beef stock
- Preheat oven to 375 degrees.
- Place sausages in an ovenproof baking dish and cook for 10 minutes.
- Whilst these are cooking, prepare the batter by pouring the flour into a bowl, make a well in the center and incorporate the eggs. Gradually add the milk and a pinch of salt & pepper. You can get creative here with herbs if you wish, especially if you're using a flavored sausage; e.g. add some fresh oregano for an Italian sausage etc.,
- Remove the dish from the oven and slowly pour the batter around the sausages. Return to the oven for a further 25 minutes or so until the magic happens and your batter starts scraping the roof of the oven. The batter will be risen, crispy around the edges and with a good squidge in the center.
- Thinly slice one large onion and add to a pan with a tablespoon of butter and slowly melt over a medium pan until soft but not brown.
- Add the flour and stir until cooked followed by the wine, mustard & stock.
- Reduce until thick and syrupy.