Let me start by saying no toads were harmed in the making of this recipe for toad in the hole. (Phew, right? For SO many reasons.) Nope, toad in the hold is a classic English dish that involves baking sausages in a egg and flour batter, and as far as I can tell, it got its name from the sausage peeking out from the batter, I guess like a toad peeking out from a hole? One way or the other, think of it as sausage baked in a light and fluffy popover dough…and in my unauthentic version, some cherry tomatoes and chopped scallions as well. It is a super easy recipe that bakes up to puffy deliciousness in a skillet, and is one of our go-to comfort dinners around these parts. Let’s make it!The batter is so quick and easy. You pour milk, flour, eggs, melted butter and a pinch of salt into a blender and press the button. Voila! Batter done.
Next, get out a deep oven-proof skillet (I use my cast-iron skillet for this recipe) and brown some sausage and chopped scallions. You can use whatever kind of sausage you like this one…we’ve made it with everything from traditional English bangers to kielbasa, and it’s always scrumptious. As for the scallions, you can also use chopped leeks or chopped onions…whatever you have on hand.
Now pour the batter over the sausage mixture, and I like to drop a generous handful of cherry tomatoes into the skillet as well. Again, this is not the authentic way to go, but for me it’s a delicious way to get some veggies into the mix, and I love how the sweet taste of the cherry tomatoes works with the savory flavor of the sausage.
Now pop it in the oven for about 30 minutes, until everything is golden and puffy.
Hello, you beautiful supper, you.
This is one you will want to serve right away when it comes out of the oven, for maximum fluffy deliciousness. Cut it into wedges, and if you have extra cherry tomatoes, pop them on the plate. I like to put a dollop of spicy mustard on the side as well, for dunking.
So there you have it…warm and wonderful toad in the hole. Now I just need to conquer bubble and squeak…and let me know if you have any other comfort food faves I should try!Print
- 3 eggs
- 2 tablespoons melted butter
- 1 1/2 cups milk
- 1 1/2 cups flour
- Pinch each of salt and pepper
- 2 tablespoons vegetable oil
- 1 pound sausage, any variety. If you aren’t using sausage links, cut into 1–2 inch sections
- 6 scallions, sliced into 2–3 inch pieces
- 1 pint cherry tomatoes
- Preheat oven to 425.
- Heat oil in a large deep ovenproof skillet (10-12 inch skillets work best). Add sausage and scallions and cook over medium high until lightly browned.
- Place eggs, butter, milk, flour, salt and pepper in blender and process until smooth. Pour the batter over the sausage mixture and scatter tomatoes on top.
- Bake until golden and puffy, about 30 minutes. Cut into wedges and serve at once.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!