We Brits may seem to have some odd eating habits, but Toad in the Hole is a family favourite, and one I used to do quite often when I was bringing up a family.
It was cheap and filling, and you could pack out the plate with chips and beans or veg and mash with onion gravy. In those days I used 2 sausages for the adults and one each for the kids, a large baking dish, and twice the quantities for my batter mix!
I cooked two sausages (the toad) in the oven for about twenty minutes, heat 175º C (I have a fan oven). You could do them in the frying pan of course, but I prefer to cook mine slowly so that I know they are cooked all the way through.
My batter (yorkshire pudding aka hole) was three tablespoons of SR flour (plain is best, but I don’t normally use it), an egg, sprinkling of salt (black pepper too if you like, but again I don’t use it now) and about 150 -200 ml of milk to mix. If you use whole milk, use a mix of milk and water, or like me, use all skimmed milk.
Put the flour and salt in a bowl, make a well in the middle and crack the egg into it. Mix and add the milk gradually to form a thickish batter (not as runny as pancakes). You might not need all of the liquid and my quantity is a guide.
Turn your sausages and add a bit of oil to the baking dish, return to the oven for five minutes for oil to heat. Take the dish out of the oven and pour the batter over the sausages.
Return dish to oven for a further 20 minutes or until batter is brown. If you’re lucky, it may rise considerably. Mine didn’t today, but then that was down to the flour I used.
We had ours with mixed veg, mash and gravy, and it was pretty damn good!