Toad in the hole is one of those inexplicably odd British phrases and no one really knows where the name comes from. A lot of people think that it comes from the idea that the sausages look like frogs peaking up through the batter…..I know, weird. But there is not really any evidence for this, and there is not a consensus on the correct origin. In the end, who really cares about the name when basically it gives us an excuse to combine Yorkshire puddings and meat in one dish. That’s all that toad in the hole is: Yorkshire pudding batter poured over golden sausages (or traditionally just cheap cuts of meat). It’s easy and quick enough for a weekday dinner, but also a nice idea for Sunday dinner since you don’t have to make individual Yorkshire puddings, which can be a bit of a faff.
Use whatever sausages you like in this dish – flavoursome types with lots of herbs or spices will give a lot of extra flavour, but whatever you have in the house will work. Apple is the perfect accompaniment to pork and the chunks of apple in the batter soften during cooking to give bursts of soft, sweet flavour. And, of course, we couldn’t have toad in the hole without a rich onion gravy to smother over the top.
Ingredients (serves 3-4)
1 apple, cut into wedges
1 tbsp olive oil
Small knob of butter
1 large white onion, thinly sliced
1 tsp soft brown sugar
1 tbsp balsamic vinegar
Small glass of red wine
1 tbsp corn flour
600ml beef stock
1 tsp red currant jelly
1. To make the batter, mix the egg into the flour with a little of the milk until you have a thick paste. Slowly pour in the rest of the milk and whisk until smooth. Add a pinch of salt and leave aside for later – you can make this a couple of hours in advance and just cover with a dish towel.
2. Preheat the oven to 200C fan/220C/Gas Mark 7. In a roasting tray, toss the sausages and apple chunks with a few tablespoons of oil and roast for about 15 minutes until the sausages start to brown.
Pour the batter into the hot oil and put the tray back in the oven for 35-40 minutes until the batter has risen and is cooked through.
3. Heat the olive oil and butter in a pan and add the sliced onion. Cook on a very low heat for 15-20 minutes until the onions have started to become golden.
4. Add the sugar and cook for a further 5 minutes.
5. Pour in the vinegar and wine and turn up the heat a little so the liquid bubbles away for about 3-5 minutes until it’s a syrupy consistency.
6. Mix in the corn flour and cook for 30 seconds. Slowly add the stock and simmer until the gravy has reached the consistency you like. At the end drop in the red currant jelly and mix until it’s all melted into the gravy.
With meat and carbohydrates combined into one dish, toad in the hole is pretty filling so I think that some vegetables are all that’s needed on the side – along with the onion gravy of course. However, I won’t argue with you if you want to serve up some mashed or roasted potatoes too.
Classic comfort food for Sunday dinners or cold winter nights.