Toads-In-A-Hole is a British dish of Bangers cooked in Yorkshire Pudding.
My husband found a recipe for Toads-In-The-Hole on simplyrecipes.com that he was adamant I try. Not much of a baker, I generally avoid anything that involves strict measurements, and dough- rising and resting. Well, I gave it a try and was surprised at how easy and satisfying it was. We ate half for dinner with a simple side salad and half for breakfast the next day with poached eggs. I tweaked the recipe a little bit and here it is:
1 ½ cup of all purpose flour
¾ teaspoon Kosher salt
¼ teaspoon black pepper ground
3 eggs, beaten
1 ½ cup milk
2 tablespoons melted butter/ duck fat, + more for browning sausage
1 lb. SRC Bangers
1. In a large bowl, whisk together the flour, salt and pepper. In a seperate bowl combine eggs, milk and melted butter/duck fat. Pour egg mixture into flour mixture and whisk until smooth. Cover and let rest for 30 minutes.
2. Meanwhile preheat oven to 425 degrees F.
3. While your dough is resting, in an oven proof skillet (8-10 inch diameter) brown the sausages in butter or duck fat on low heat turning every 4 minutes or so. You want at least two sides nice and golden. Coat the sides of the pan with oil by dipping a paper towel in the oil drippings and smearing the sides. Place skillet in oven.
4. Once dough has finished resting, pour into the hot skillet so it fills in around the bangers but leaves the top of the bangers exposed if possible. Bake for 30-45 minutes or until the dough has risen up and is golden brown on top.
Servings/Yield: 4 servings | 4
Source: Smokey Ridge Charcuterie