The origins of the name of this traditional British dish are unclear although Wikipedia does suggest that it was named toad in the hole because of the dish’s resemblance to a toad sticking its head out of a hole. It is something straightforward to do and can be easily done in ways to suit either meat eaters or vegetarians.
- 500ml/2 cups Yorkshire Pudding batter
- 8 sausages of your choice (around 500g/1lb in weight)
- 2 Tablespoons of oil, lard or Dripping. Do not use the second two if cooking a vegetarian version
- Prepare the Yorkshire Pudding batter mix and allow to stand for around 30 minutes.
- Spoon the oil or fat into a roasting tin and heat in an oven set to heat to 200°C/400°F/Gas Mark 6 for around 15 minutes. Use the oven heating time to make a start on getting the oil hot.
- Add in the sausages and allow them to cook for 10 minutes, turning after 5. They should be showing signs of browning a little.
- Arrange the sausages evenly in the roasting tin then whisk the batter a final time to aerate it. Pour it into the hot tin and ensure it is distributed evenly. Return to the oven and cook for 20-30 minutes until the batter has risen and browned on the edges.
- Cut into four pieces with two sausages in each. Place each piece onto a plate. Serve with your choice of potato and vegetables plus a good amount of a gravy of your choice.
To vary the flavour, try adding herbs or spices to the batter mix because that makes for a different flavour. I always think rosemary is a good choice to add to the batter mix. Paprika is also an option for a slightly spicy taste. Try out what appeals to your taste buds and enjoy the food.