Tuesday, November 10, 2009

Toad in 'a' Hole or Toad in 'the' Hole?

A little while back, Jon asked me to make Toad in the Hole. He had seen a video by Delia Smith on how to make Toad in the Hole for One.

I was thinking, "why the heck do you need a video to make Toad in a Hole??". But I watched the video and realized that he and I were thinking of two very different things!

If you're from the United States, when you hear "Toad in a Hole", you probably think of a piece toast with an egg fried in the cut-out center of it.

At least that's what I was thinking!

But the dish Jon was requesting is Sausages baked in Yorkshire Pudding.

He continued to mention it every once in a while, and I put it on the list of Things to Make that rattles around in my head.

A couple weeks ago he suggested we head over to Pipers Pub for dinner. It's a very cool Scottish Pub around the corner from our house that we like to frequent.

We have lots of favorites there, but this time Jon noticed Toad in the Hole on the menu.

Toad in the Hole - Four bangers in Yorkshire pudding baked golden brown and covered in our Jameson onion gravy.

He ordered it. (I got Shepherd's Pie... YUM!)

He enjoyed his Toad in the Hole, but I decided that I wanted to make it at home sooner rather than later.

So last week, doing a little research, I discovered that I was not alone in thinking Toad in the Hole was toast with an egg.

I was just about to get started on the version that Jon wanted, I thought I'd quickly whip up the American version. I think I used to call it Eggs in a Nest... but it has many names!

Photobucket
Photobucket
Photobucket
Photobucket

WOW! YUM!! It had been YEARS since I had one of these. It was buttery and delicious!!!!

Ok... that was what I originally thought he wanted me to make.

But this is what he actually wanted me to make!

Toad in the Hole
1 1/2 C milk
4 large eggs
2 C flour
3/4 tsp salt
1 tsp savory
1 pound sausages
a bit of olive oil

Preheat oven to 450F

Whisk together the milk, eggs and salt until big bubbles appear. Let it rest for 15 - 20 minutes.

Fry sausages in a bit of olive oil (unless they are pretty oily on their own).

When the sausages are almost cooked, whisk the flour and savory into the egg/milk mixture. Do no whisk again.

When the sausages are cooked, remove them to a plate and pour the oil into a casserole dish. Just enough to coat the bottom. Put the casserole dish into the preheated oven. Heat the oil in the oven for about 10 minutes or until very hot.

Take the casserole dish out of the oven and pour the batter into it. Arrange sausages in batter and bake for 20 - 30 minutes, until golden.

Cover with onion gravy and enjoy!

Onion Gravy
1 small onion, diced
butter
some flour
Beef broth
savory

Sorry it's a little vague. I don't usually measure for gravy.

Saute onions with savory in butter until nicely browned. Sprinkle with a few tablespoons of flour. Cook 5 or 10 minutes, until flour is well browned. Add about 1 1/2 cups of beef broth and whisk. Slowly add more broth until you reach your desired gravy consistency.

~~~~~~~~~~~~~~~~~~~~~~~~

Ok.... so first... preheat the oven to 450F.

Then time to start browning the sausages.
Photobucket

These are just Bob Evans Breakfast Sausages.
Photobucket

While those are browning, whisk up the eggs, milk and salt.
Photobucket

I used and electric whisk to make it really bubbly.
Photobucket

Set that aside, while the sausages continue to brown.
Photobucket

When they're almost done, add the flour and savory to the egg/milk mixture.
Photobucket

Whisk it together and set that aside. Do not whisk or stir it again.
Photobucket

When the sausages are all browned, set them aside.
Photobucket

Then pour some of the oil/fat from the sausage skillet into a casserole dish.
Photobucket

Just enough to coat the bottom.
PhotobucketPhotobucket

Put that into the 450F oven for 5 or 10 minutes, or until oil is VERY hot.

Remove the casserole dish from the oven and pour the batter into it.
Photobucket

Then arrange the browned sausages in the batter.
Photobucket

And bake for 20 - 30 minutes, until golden brown.
Photobucket

Mmmm.... sausages in eggy dough.
Photobucket

Photobucket

Cover with Onion Gravy and serve with Roasted Carrots & Parsnips.
Photobucket

This was WICKED good! We both really enjoyed it.

I think the next time I make it, I'd do them in 2 cup ramekins. I could put one sausage, cut in half to fit, in each one. They'd be great individual servings!

17 comments:

Joanna said...

That's so funny; I just discovered the UK version last week! We make the American version for breakfast ALL the time. Sometimes I top it w/ roasted tomato slices and cheese, yum!

Elizabeth said...

My Dad used to make this for us kids all the time when we were young and he did call it toad in the hole but he also called it pigs in a blanket. He's English, so I'm guessing they have a few names for some dishes just like we do. My husband calls the egg in toast Toad in the Hole. Go figure.

Ingrid said...

Hmm, my kids I know would like the first version (& probably the second) but not me. I'm more of a version #2 girl.
~ingrid

Mom on the Run said...

I wish my girls liked eggs because I love making Toads in a Hole.

They will eat anything bacon and sausage though :)

Cathy said...

I have only had the egg version once. But the UK version numerous times and always at the pub with a pint of beer! I'll have to try this at home.

Cathy said...

Both of your toads look good! Now, which should I try first? Probably the American version since I have no sausage in the house....

Danielle said...

Ive never had either one of those and they both look wonderful!!! I think I'll have the american version for breakfast tomorrow and I'll have to try the "edgy dough" version over the weekend

Nelly said...

I adore Toad in the Hole! its a firm favourite in my house!
I'd never heard of the American version, it looks really nice! Must give it a go.

One tip I got from my grandma when making Yorkshire pudding batter.
If you make it the night before and leave it in the fridge (covered in cling film) it makes for a lighter pud...Not sure of the science behind it but it works! XD

girlichef said...

I would have assumed the toast version, too...but shnikeys, the other version looks killer!! I'm going to have to try that.

Natashya KitchenPuppies said...

I love your study of toads! They both look great, I will have to try the sausage one soon for hubs.

teresa said...

i want both of them, they look delicious!

Cheryl said...

HA I used to think it was egg in bread too! I will be making this, right up my alley! Thanks for sharing and I love the step by step instructions!

Patti T. said...

I am glad I came back to check this out. When I first saw it I went right passed it because I thought, I already know how to make "Toad in the Hole" Boy was I wrong, my hubby okay and me too, would love your version. It looks like a great brunch dish.

Martha said...

Isn't it funny how some of these simple, old fashioned dishes are known under a million names? My mom called it "Pig in the Poke"! I tried your version and it's more or less the same as mine. BUT that onion gravy is awesome! And so easy... I can't believe it!
Thanks for sharing!

Culinary Alchemist said...

HA HA, I have always been told that the egg in bread things was "Chicken in a Basket"... I LOVE Toad in the hole, I have been wanting to make it forever... and then I forget.. It looks Absolutely Delicious...

rebekah said...

i have never heard of the uk version but now i want some ...

Carole said...

3 great sausage links! Thanks for helping to make Food on Friday a success. I am also really looking forward to seeing all the dishes! Have a great week.