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This is an Americanized version of the British Classic Toad in a Hole. My version features Bangers in a light and airy Yorkshire Pudding with Brown Gravy.
A MORE traditional Toad in the Hole would be made IN Britain, have a thick onion gravy, and use sausages from the local area. Mine uses brown gravy, the ONLY kind of bangers I can find and it’s made in Alaska.
You can use ANY good sausages you like though, it doesn’t HAVE to be Bangers!
There IS an American Version of the Toad in a Hole that is NOT this type of recipe. That version a piece of bread with the center cut out and fried together with an egg. Another name for the American version a Hole in the Wall, or at least that’s what we called it.
So let’s talk Yorkshire Puddings
A Yorkshire Pudding is a thing of beauty. You make a gorgeous roast beef use the drippings to bake a side dish. Frankly, it’s genius, in my opinion, using leftovers and scant ingredients to make something so light and lush.
Essentially a Yorkshire pudding is the same as a popover is the same as an oven pancake or dutch babies. Generally these dishes all include:
- a simple egg and flour batter that mixes up quickly
- this type of batter is the kind you mix ahead of time and leave to rest for a MINIMUM of an hour. That gives the flour time to expand with the liquid and it will really puff up in the oven
- it’s poured INTO hot oil and put right back in a hot oven, the hot oil is ESSENTIAL to proper baking and rise
- baking until its risen, browned, and crispy on top
- Muffins tins are use to make Popovers single servings of the batter
- Yorkshire pudding ONE GIANT puffed pudding
- Oven Pancakes, Oven Puff Pancakes, Dutch Babies, et al bake in skillets
What kind of sausages for a Toad in the hole?
Well in ALL the videos, recipes, and blog posts I’ve read for this post and recipe, they all say something different? Some call for “good sausages” some call for sausages, others call for bangers.
Since I had bought Bangers at Costco I decided to use them. They fared well in the Bangers and Mash, and I felt like they’d be fabulous in the recipe. I also think big fresh breakfast sausages would be especially tasty in the Toad in the Hole.
If your sausages are RAW bake for longer before adding the batter around them in the pan. If they’re precooked you only need to crisp them up in the oven and get them hot before adding the batter. Don’t worry the directions are in the recipe card too.
DO I have to serve gravy with my Toad in a Hole?
I *think* the answer it depends on you. I didn’t care for it with brown gravy. Or with onion gravy. I’m going to share the recipe for a simple brown gravy. You can use the onion gravy recipe from the Bangers and Mash recipe if you like it.
Toad in a Hole
Light airy yorkishire pudding surrounds crispy baked sausages in this Americanized British Recipe Toad in the Hole.
Ingredients
Toad in the Hole
- 1 cup + 1 TBSP all-purpose flour
- 1 tsp salt
- 4 XL Eggs
- 3/4 cup + 1 TBSP Milk
- 16 Ounces of Sausages, Bangers OR any other good sausages
- 2 TBSP oil
Easy Brown Gravy
- 4 cups beef broth
- 1 TBSP Espresso Powder, OR 1/4 cup black coffee
- 1 TBSP Worsetershire SauceÂ
- 1/2 cold water
- 3 TBSP Corn Starch
Instructions
- Put the flour and salt in a pitcher
- whisk in the eggs
- then whisk in the milk
- put in the mix aside to rest for an hour
- preheat the oven to 400˚
- place the sausages in a metal roasting pan
- pour oil over the sausages and shake the pan to spread the oil and the sausages around
- bake for 10 minutes if they're pre-cooked or until crisped up OR bake for 20 minutes if they're raw
- after 20 minutes take the pan out of the oven and pour the popover batter around the sausages, don't worry if you see the oil rise up that's how this recipe works!
- bake for another 20 minutes or until the pudding is puffed and crispy
- meanwhile, make the brown gravy
- whisk the broth, espresso powder or coffee, and Worcestershire sauce together over medium heat
- mix the cold water into the corn starch until smooth
- add a spoonful of the HOT broth to the corn starch mixture then whisk it back into the hot broth
- whisk over medium heat until thickened
- pour into a gravy boat or pitcher
- when the Toad in the Hole is baked through serving it hot with hot gravy
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 435Total Fat 36gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 22gCholesterol 184mgSodium 1857mgCarbohydrates 7gFiber 0gSugar 1gProtein 19g
This nutrition information was calculated using a computer program, results may vary.
So how exactly is this “Americanized” or “your version”? Apart from perhaps the addition of espresso powder in the gravy, this is just the basic traditional toad in the hole recipe.
Great question! I should have addressed that in the post itself and this gave me the opportunity to do that. Essentially a MORE traditional British Toad in the Hole would be made IN Britain, have a thick onion gravy, and use sausages from the local area. Mine uses brown gravy, the ONLY kind of bangers I can find and it’s made in Alaska.
The American dish that is bread with a hole cut in it (use a small juice glass, press in like a cootie cutter) and an egg in the middle are called “Hole-in-ones”
Sure in some places it might be called that. I’ve never heard of that one! We always called it hole in the wall or toad in a hole.