Over Mother’s Day weekend, I was browsing through old cookbooks, looking for some inspiration or ways to put new real-food takes on old favorites. I came across a simple recipe for English Toad-in-the-Hole, which I had copied down on paper some years ago from my mother-in-law, Wendy. Wendy was actually born in Bristol, England, and lived there until her family moved to the United States when she was not even 2 years old. I love that family and food traditions from England continued in their lives in the States and also carried over into Jeff’s upbringing. For example, we have celebrated Boxing Day (December 26) nearly every year with Jeff’s family since around the time we began dating. The day after Christmas is another wonderful celebration of family and friends and, of course, food! Having spent a fair amount of time eating meals at Wendy’s house, I’ve been lucky enough to have a few British classics surface on the kitchen table. One such recipe is English Toad-in-the-Hole. Now this is not to be confused with the American dish of the same name, which consists of making a hole in a slice of bread and frying an egg in the hole (which Jeff aptly calls “egg in bread”). No – the English version is much tastier and is basically deliciously browned sausages baked in Yorkshire pudding batter (again – not to be confused with American pudding). I haven’t made this dish in years but was inspired upon looking back through the recipes given to us by both of our mothers.
Toad in the Hole
- 1 lb. small link or ground pork sausage (I used spicy pork sausage)
- 1 C milk (any kind – I used rice milk. I recommend a milk without a strong flavor. For example, I wouldn’t recommend coconut or almond, but you’re welcome to try it!)
- 2 eggs
- 1 C whole wheat pastry flour
- 1/2 t salt
- 1/2 t pepper
- fat from cooked sausage
Pre-heat the oven to 400 degrees Fahrenheit.
In a skillet, fry the sausage (in patties or as links) until browned and cooked through. Reserve the rendered fat.
Blend the milk, eggs, flour, salt, pepper and rendered fat.
Place the sausages in the bottom of a 9×9 dish or pan.
Pour the batter over the sausages and bake uncovered for 30 minutes.
Remove from the oven and let the dish rest for a few minutes before serving.