Savory Sausage Toad In The Hole Recipes

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SAVORY SAUSAGE TOAD-IN-THE-HOLE



Savory Sausage Toad-in-the-Hole image

Taste it up with chunky applesauce, maple syrup or cranberry sauce.

Provided by SALLYCOOKS

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Sausage

Time 1h

Yield 8

Number Of Ingredients 6

2 cups all-purpose flour
½ teaspoon dried savory
¼ teaspoon salt
2 cups milk
6 eggs
2 pounds pork sausage links

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, stir together flour, savory and salt. Whisk milk with eggs; gradually whisk into flour mixture until smooth. Let stand for 30 minutes.
  • Meanwhile, prick sausages with a fork; place in greased 13x9-inch baking dish. Bake in preheated oven, turning sausages once, for 25 to 30 minutes or until golden. Drain off all but 2 tablespoons fat.
  • Remove from oven; increase temperature to 425 degrees F (220 degrees C). Whisk batter; pour over sausages. Bake for 25 to 30 minutes or until puffed and golden. Serve immediately.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 27.1 g, Cholesterol 227.2 mg, Fat 26.3 g, Fiber 0.9 g, Protein 26.9 g, SaturatedFat 7.6 g, Sodium 726.3 mg, Sugar 3.2 g

MUMS PROPER TOAD IN THE HOLE



Mums proper Toad in the Hole image

An easy, filling and tasty proper Toad-in-the-hole, the way it should be.

Provided by west1871

Time 1h

Yield Serves 4

Number Of Ingredients 5

8 fat pork or beef sausages (frozen or fresh)
113g / 4oz plain flour
1 medium egg
250ml / 8 floz semi-skimmed milk
A pinch of salt and pepper

Steps:

  • Preheat the oven to 180c fan, 200c, gas 6
  • Place the sausages (fresh or frozen) in a medium roasting tin or roasting dish (Mine measures 12"x7") and cook in the oven for 10-15 mins until lightly browned and the oil is starting to come out of sausages
  • While the sausages are in the oven, prepare the batter.
  • Put the flour in to a medium bowl (I don't bother sifting), make a well in the centre using the unbroken egg then crack the egg into it. Add a little of the milk and start to whisk the egg/milk into the flour. Add the milk in bit by bit. Add a pinch of salt and pepper. Whisk to ensure no lumps.
  • Leave to one side.
  • After 10-15 mins take the sausages out of the oven, shut the oven door to keep the heat in and quickly pour the batter evenly over the sausages then put straight back in the oven for another 35-45 mins. (Do not open the oven door during this time) When done the Yorkshire will be risen and deep golden all over. (if the pudding starts to brown too quickly during cooking, turn down to 150 degs and leave 5 mins longer)
  • Serve cut into portions with mashed or new potatoes, veg and gravy.

TOAD IN THE HOLE (SAUSAGES BAKED IN BATTER)



Toad in the Hole (Sausages Baked in Batter) image

Make and share this Toad in the Hole (Sausages Baked in Batter) recipe from Food.com.

Provided by CJAY8248

Categories     Breakfast

Time 1h46m

Yield 1 lb. sausages, 4 serving(s)

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
1 cup milk
1/2 teaspoon salt
fresh ground black pepper
fresh pork sausage

Steps:

  • To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindsings of pepper in the blender jar, and blend at high speed for 2 to 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.
  • (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy). Refrigerate the batter for at least 1 hour.
  • Preheat the oven to 400*. Place the sausages side by side in a heavy 10 to 12-inch skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 Tblsp. of water, cover the pan tightly, and cook over low heat for 3 minutes.
  • Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat.
  • Arrange the sausages in a single layer in a baking dish or tin about 6 by 10 inches and 2 inches deep, and moisten them with 2 Tblsp. of their drippings. Keep them at least and inch apart.
  • Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.

TOAD IN THE HOLE



Toad in the Hole image

You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)

Provided by Chef John

Time 1h55m

Yield 4

Number Of Ingredients 19

4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 cup all-purpose flour
1 tablespoon all-purpose flour
¾ cup whole milk
¼ cup cold water
¼ cup vegetable oil
4 links pork sausage
2 tablespoons butter
1 large red onion, minced
kosher salt to taste
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

Steps:

  • Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
  • Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
  • Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
  • While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
  • While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
  • When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
  • Serve with extra gravy.

Nutrition Facts : Calories 491.1 calories, Carbohydrate 37.1 g, Cholesterol 227.7 mg, Fat 30.5 g, Fiber 1.9 g, Protein 16.8 g, SaturatedFat 9.3 g, Sodium 1062.1 mg, Sugar 5.1 g

SAVORY PUDDING WITH SAUSAGE AND TOMATOES



Savory Pudding with Sausage and Tomatoes image

This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 cups unbleached all-purpose flour
1 1/2 cups milk
3 large eggs
2 tablespoons melted unsalted butter
Kosher salt
1 pound sausage
5 whole scallions
1 tablespoon extra-virgin olive oil
10 cherry tomatoes

Steps:

  • Preheat oven to 425 degrees. Blend together flour, milk, eggs, butter, and 1 teaspoon salt. Brown sausage and scallions in oil in a 10-inch cast-iron skillet. Pour batter over sausage mixture, and top with tomatoes. Bake until puffed and set, about 30 minutes.

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