It’s Doctor Who Weekend and Every. Simpsons. Ever. all at once so I am having a nerdgasm that is as big as the inside of the TARDIS! I had big plans to make a whole Who-themed menu for the blog but we’ve been pretty busy over the last few weeks so I didn’t get a chance to put the thought in that I wanted to and I didn’t want to just do a recipe for Fish Fingers and Custard or celery. Luckily, Kathrine Kirby requested a very British Toad in the Hole recipe and I am happy to oblige requests!
I had no idea what Toad in the Hole was until I started doing some research. Toad in the Hole is a British comfort food that consists of sausages, Yorkshire pudding (popovers), and onion gravy. When I found out what it was, I was super excited to make it and share it with you because everything in that list is delicious!
“But Jason,” you say, “I thought Toad in the Hole is an egg cooked in a piece of toast.”
“Nope,” I respond. “That’s Toad in A Hole, not Toad in THE Hole.”
- 2 Tbs Vegetable Oil
- 4 Sausages (I use Aidells Chicken and Apple Smoked Sausage)
- 1 Cup Milk
- 2 Eggs
- 1 Cup All Purpose Flour
- ½ tsp Kosher Salt
- 1 Tbs Olive Oil
- 1 Onion Sliced into Half Moons
- Salt and Pepper
- 2 Cups Beef Broth
- 2 Tbs Balsamic Vinegar
- 1 Tbs Worcestershire Sauce
- 1 Tbs Cornstarch
- 2 Tbs Cold Water
- Preheat the oven to 450°
- In a cast iron skillet, heat the vegetable oil on medium high heat until it begins to shimmer.
- Add the sausages and brown on each side (about 3 - 4 minutes per side)
- While the sausages are browning, beat the egg and milk together in a medium bowl and then add in the flour and salt. Mix until the lumps are gone and a batter is formed – that’s literally all there is to Yorkshire Pudding.
- When your sausages are browned and the oven is hot, space the sausages evenly across your skillet and pour the batter over the sausages.
- Put the skillet in the oven for 20 – 25 minutes until the pudding is puffy and brown. Do not open the oven for the first 20 minutes!
- While the Toads are cooking, heat the olive oil in a small pan over medium heat.
- Add the onions and a pinch or two of salt and pepper to the oil and cook, tossing frequently, until they are translucent and begin to caramelize. This should take 8 – 10 minutes. If the onions start to crisp up, turn down the heat a bit.
- When the onions have caramelized, add the broth, vinegar, and Worcestershire, turn the heat up to medium high is and reduce by about a quarter (5ish minutes).
- While the gravy is reducing, mix the cornstarch and water in a separate bowl to form a cornstarch slurry. Add this to the gravy, stir a bit, and turn off the heat when it starts to thicken.
- Serve the gravy over the sausage and pudding.
Serve this with a simple salad for a super quick and easy weeknight dinner.
This is a quick and easy meal that you can make with stuff you probably have in your house. Keep frozen sausages on hand and you can whip this up any time!
Matt Smith is my favorite Doctor because he’s just a wee bit mad.