Toad-In-The-Hole
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces pork sausage breakfast links (about 16 sausages)
- 1tablespoon vegetable oil
- 1¼cups milk
- 4large eggs
- Scant ½ teaspoon salt
- 1½cups all-purpose flour
Nutritional analysis per serving (4 servings)
1100 calories; 79 grams fat; 24 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 14 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 55 grams protein; 2118 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Place sausages in a baking dish about 9 inches square by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as well. Bake until lightly browned, about 15 minutes.
- Step 2
Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set aside. When sausages are nearly ready, add flour to milk mixture and mix until smooth.
- Step 3
Transfer sausages to a plate and set aside. Pour just enough batter into hot pan to cover the bottom. Return to oven and bake until batter is set, about 5 minutes. Arrange sausages evenly across top of batter, and quickly pour in rest of batter.
- Step 4
Return pan to oven and bake until batter billows up around sausages and has a crusty top, about 25 minutes. Cut into squares and serve immediately, because the crust will sink as it cools.
Private Notes
Comments
That's a lot of flour! And, seems to me, the photo doesn't match the recipe -- shouldn't the batter be puffed up around the sausages-- which, in the photo, are sitting on top of the egg mixture....?
I love this recipe! I think some of the comments below just reflect misunderstandings about what this dish is like. It's very similar to a Dutch Baby so it does sink in the middle almost immediately, looking just like the picture. It's most impressive looking the moment you pull it from the oven, but it's delicious either way. I like to use a blender to make the batter, like Alton Brown recommends for his popover recipe-- the batter is really similar to popovers.
These are fun for kids when made in muffin tins
Perfect Sunday night dinner for expats in cold dark January. Comfort food. Served with roasted broccolini, garlic mushrooms, bisto gravy and good old HP sauce on the side. I used the entire pack of sausages (12oz) and made it in a bigger pan than suggested. Turned out great.
Father’s Day breakfast 2023
Batter came out very solid rather than light and puffy, so I think I will try less flour next time. Agree that gravy or mustard (or both) are a must!
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