Toad in the hole recipe | Jamie Oliver sausage recipes (2024)

FAQs

How to jazz up a toad in the hole? ›

Add stuffing to your toad-in-the-hole for a different texture and even more flavour. Adding sage to your stuffing will add a slightly peppery and earthy taste. Drizzle with our beautiful onion and yeast extract gravy for a rich umami kick.

Getting your Yorkshires to rise:

Toad in the Hole needs a hot dish with plenty of oil. Using a metal baking tin and adding the batter quickly is recommended. Also, the dish needs to be large enough so that the batter can creep around the edges (at least 30cm x 25cm ideally).

A metal tin with fairly high sides is best because metal is a very efficient conductor of heat and getting the batter hot is essential for a good rise. You can use any oven-safe dish, but ceramic and glass dishes take longer to heat up which might affect the rise of your Yorkshire pudding.

Place your sausages on the hot side of the grill, searing them a minute or two per side before turning them. Grilling these little links is an art that requires you full attention, lest they burn! Once they've have acquired a brown-to-black sear on each side, it's time to transfer them to the cooler side of your grill.

Why is my toad in the hole soggy? If your toad in the hole is soggy, it might be due to there being too many sausages in the tin. Try to make sure they're spaced far apart from each other to allow the batter to get crisp.

Toad in the hole is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables.

Line the baking dish with parchment paper. Forget the oil. Add some of the sausage drippings to the batter for flavor and then grease the baking dish with shortening. When you add the batter to the baking dish, the shortening will not be displaced by the batter and help prevent the sticking.

Our answer. The batter in a toad in the hole should rise up but will be airy and crisp rather than spongy or cakey. The flour should be plain (all-purpose) flour and not self-raising. However it is most likely that the batter isn't quite cooking properly due to the dish.

Soggy batter prevention that works every time

If you've gotten the dreaded limp fried coating, you might have over-mixed your batter, which forms more pesky gluten that readily soaks up the oil. Mix batter until just combined — no more, and no less. You might also be making the mistake of adding warm water.

Why is toad in the hole called toad in the hole? ›

What's in a Name? The most commonly accepted explanation for its name is that the sausages resemble toads peeking from a crevice made of crisp batter.

Pairing Toad-in-a-Hole with wines involves balancing its rich and savory flavors. Recommended wines include dry German Riesling, Saint-Émilion, Sonoma Sauvignon Blanc, and red Patrimonio from Corsica.

And while I have no aversions to eating quite a lot of it, an entire recipe is a bit much - I could cut it down but if it will freeze and reheat, that would be even better. Hello, Yes you can. Freeze the cooled, portioned toad in the hole wrapped in foil.

Should Yorkshire pudding batter be thick or runny? The batter should be about as thick as double cream (so easily pourable but with some body). Why do my Yorkshire puddings rise then go flat? It might be because the oven door was opened while they were cooking.

Bake these homemade sausage rolls at 400 degrees F. The high temperature is necessary to get the puff pastry to brown up just right. Any higher will burn the pastry before the sausage is cooked through and any lower will leave you with a less-than-puffy, undercooked puff pastry.

I started out by heating a 12-inch nonstick pan over medium high heat then added the sausage and cooked for five minutes. I found that the heat was a little too high and the sausage was burning quickly, so I turned it down to medium and added in a couple tablespoons of vegetable oil to prevent scorching.

Remove the sausage from the smoker and place in cold water to stop the cooking process. The cold water will start the sausage cooling and keep the casing tender.