By Gillian Thompson 9 Comments
Toad in the Hole
Unless you’re from the UK you may have no idea what I’m talking about when I say we’re havingToad in the Hole fordinner. Don’t be horrified, thereare NO cute frogs or slimy toads involved! This dish consists of sausages cooked in batter (much like a Yorkshire pudding batter– oh, that explains it then!), and probably got it’s name from the appearance of the sausages poking through the batter, which may to some, resemblefrogs poking their heads out of hole!
I’ll be makingToad in the Holethis coming Saturday, 23rd April, in honour of our brave, dragon slaying, patron saint,St. Georgeand my fluffy corgi retriever, also named George.
Very little is known about St. George’s life, but it is thought he was a high ranking officer in the Roman army who was killed on the 23rd April,around AD 303, and who, more than likely, never stepped foot in England. Most people associate him with dragon slaying, but he probably never did that either. Nevertheless we mustn’t overlook our nominated patron saint. Any excuse for a celebration!
You may be interested to know, St. Georgeis:
- Still venerated in a large number of places, by followers of particular occupations and sufferers from certain diseases.
- The patron saint of Aragon, Catalonia, Georgia, Lithuania, Palestine, Portugal, Germany and Greece; and of Moscow, Istanbul, Genoa and Venice (second to St Mark).
- Thepatron of soldiers, cavalry and chivalry; of farmers and field workers, Boy Scouts and butchers; of horses, riders and saddlers; and of sufferers from leprosy, plague and syphilis.
- Particularly the patron saint of archers, which gives special point to these famous lines from Shakespeare’s Henry V, Act 3, Scene 1, l. 31:
“I see you stand like greyhounds in the slips,
Straining upon the start. The game’s afoot:
Cry God for Harry, England and St. George!’
Toad in the Hole
This is a pretty simple dish that can be made at a minutes notice. All you will need is good quality pork sausages, eggs, flour and milk.
- Heat the oven to 220C/fan 200C/gas 7. Add the oil orlard to a 20 x 30cm roasting pan or dish and place in the oven while you mix your batter. Some say it’s best tomake the batter at least an hour ahead of time and let rest in the fridge, I do this, but this is not essential.
- Tip the flour into alarge mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the eggs, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter the consistency of double cream. Now add a bit more milk and stiruntil all the milk and flour has been mixed together. Use a whisk to get rid of anypesky lumps.
- Cut the sausage links andpierce with a skewer so they don’t explode in the oven.
- Once the fat (oil, lard or beef dripping) is as hot as you can get it, remove from the oven and swiftly, but carefully, place in your sausages (watch out they will spit and sizzle like crazy!) then quickly pour over the pre-prepared and re-whisked batter.
- Bakefor 30-40minutes or until the batter is risen and crisp around the edges and a lovely even golden brown. The batter in the middle should be softer but not sticky or runny.
- Enjoy with a simple onion gravy, mashed potatoes and garden peas.
Arethere any particular dishes associated with the Patron Saint of your country? I would love to hear about them, pleasepost your comments in the box below.
gx
P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!
Toad in the Hole
5 from 1 vote
Toad in the Hole
Prep Time
10 mins
Total Time
40 mins
This is a simple, homey, dish that can be made at a minutes notice. All you will need is good quality pork sausages, eggs, flour and milk.
Course:Dinner
Cuisine:English
Servings: 6
Author: Gillian Thompson
Ingredients
- 1pack pork sausages450g
- 125gflour plain
- 300mlmilk full creamor you can mix 200ml milk and 100ml water
- 2eggs
- pinch of salt
- 1tspmustard powder
Instructions
Heat the oven to 220C/fan 200C/gas 7.
Add the oil or lard to a 20 x 30cm roasting pan or dish and place in the oven while you mix your batter (It's advisable to make the batter at least an hour ahead of time and let rest in the fridge, but this is not essential).
Tip the flour into a large mixing bowl and stir in the mustard powder with a good pinch of salt.
Make a well in the centre, crack in the eggs, then pour in a dribble of milk.
Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter the consistency of double cream.
Add a bit more milk and stir until all the milk and flour has been mixed together. Use a whisk do get rid of any pesky lumps.
Cut the sausage links and pierce with a skewer so they don't explode in the oven.
Once the fat (oil, lard or beef dripping) is as hot as you can get it, remove from the oven and carefully place in your sausages (watch out they will spit and sizzle like crazy!)
Quickly pour over the pre-prepared and re-whisked batter.
Bake for 30-40 minutes or until the batter is risen and crisp around the edges and a lovely even golden brown. The batter in the middle should be softer but not sticky or runny.
Enjoy with a simple onion gravy, mashed potatoes and garden peas.
