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 egg 100g flour 300ml milk 8 sausages 1 apple, cut into wedges