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    Home » recipes » kid-friendly feeds

    By Amanda Smyth 14 Comments

    how to make toad in the hole

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    I’m not sure exactly when I became a sausage snob.  I suspect my days at school when no one seemed able to raise a dollar without rolling a thin brown snag across a just-warm barbeque contributed to my fussiness.  I’ll eat most things, but I cannot understand how the lure of a beef sausage cooked to the consistency of petrified wood served upon a piece of dry bread.

    At University while my mates enjoyed what seemed a three year sausage fest, I resisted the sizzle.

    It wasn’t until Bearhands and I moved to the farm that snag pestering became persistent.  Bearhands missed sausages and I came to realise that the occasional snag in the kitchen is a good thing.  Our butcher at the time was a little too eager to encourage my love of sausage, but Mum later told me that was normal.  There are two kinds of butchers: the flirty ones and the ones with their finger on the scale.  

    Bearhands and I will have been married seven years this week and as the story of true love goes, he’s taught me how to embrace good sausage.  I’d get bored pretty quickly if we had the same old snag every week, so I’m always trying new ways to spice things up.

    Toad in the hole is a traditional British dish that combines good pork sausages and Yorkshire pudding.  It’s guaranteed to satisfy a husband with a banger hankering.toad-in-the-hole

    how to make Toad in the Hole

    Ingredients:
    2 tbs olive oil
    750g thick pork sausages
    1 ½ cups plain flour
    1 teaspoon salt
    3 eggs
    2 ½ cups milk
    sprigs of fresh rosemary - leaves removed from woody stems.

    Method:
    Preheat oven to 220ºC (fan forced).  To make the Yorkshire pudding batter, combine the flour, salt eggs and milk and whisk until smooth.
    Add the olive oil to a baking dish and heat in the oven for five minutes.  Remove the tray from the oven and add the sausages and half the rosemary.  Careful, the oil will spit!  Return to the oven and cook until the sausages are golden. Remove from the oven and add the Yorkshire pudding batter.  Top with the remaining rosemary and return to the oven and reduce the heat to 200ºC.  Cook for thirty minutes.  Don’t peek!  It’s important not to open the door of the oven for the first twenty minutes or the pudding may not rise.

    Serve with gravy and veggies.  (Serves 6)how to make toad in the hole

     

    do you love a good snag?
    is your butcher a flirt?

     

     

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    Comments

    1. Sammie says

      July 22, 2014 at 8:16 am

      Maybe it's because we're from the mother country, but we love a good Toad in the Hole and it makes a regular appearance on our winter menu. There's something so delicious about a Yorkshire Pud especially when it's giant sized and stuffed with snags! Nom!

      Reply
    2. Have A Laugh On Me says

      July 22, 2014 at 10:01 am

      Hubby would love his - he's a sausage man, sometimes. I'm not a fan either, can't see the point of all those calories for something squashed in animal skin.

      Reply
    3. BOYEATSWORLD says

      July 22, 2014 at 1:50 pm

      My hubby loves a good sausage. Me not so much. But I do love yorkshire pud and this looks like it might just change my mind, Yum.

      Reply
    4. MrsDplus3 says

      July 22, 2014 at 1:59 pm

      Now we're talking!! I LOVE toad in hole and had completely forgotten about it and you started talking snags! It's on the menu for our tea tonight xx

      Reply
    5. Merilyn Cootes says

      July 22, 2014 at 7:12 pm

      Amanda, your Dad and I where raised on 'Toad in the Hole' you should ask him about it. Must say I think yours looks better than what we use to have xx

      Reply
      • Amanda, Cooker and a Looker says

        July 23, 2014 at 9:25 am

        I'm not at all surprised to learn that in her day Nanna was partial to the odd snag in the kitchen, Merilyn! xx

        Reply
    6. laurenm83 says

      July 23, 2014 at 8:55 am

      I've never made or tried this before. All three of my boys are sausage mad so I know they would love this. I must admit I don't mind a good sausage every now and then 🙂

      Reply
      • Amanda, Cooker and a Looker says

        July 23, 2014 at 9:26 am

        Glad to hear it Lauren. I've had feedback from two readers who made this for dinner last night and the kids loved it. One boy came back from thirds! 🙂

        Reply
    7. Chris says

      August 12, 2014 at 6:50 pm

      There is something about a man wanting a fat sausage .. My husband of 9 years recently commented that he was craving thick sausages .. and then went on to mention that I have NEVER cooked him thick sausages. NEVER is a long time. My childhood experience of the thick sausage was burnt on the outside and raw in the middle therefore, just like TBone steak, rissoles and boiled mince ... I don't cook them.
      Anyhow, being the good wife hat I am I went and bought some 'pre-war' sausages from a notable butcher on the coast and they have gone down a treat ... I just make sure I cook them slowly over a low heat. To top off the week of the sausage husband also got to have his fat sausages while in a mining camp .. he rang me especially after breakfast to tell me, must have been the highlight of his day.

      Reply
    8. Sonia says

      December 02, 2015 at 3:20 am

      I grew up in Western NSW on a sheep , pug and Wheat place , we had lamb and more lamb , dad killed own . So snags were a BBQ treat , hence I embraced the good old sausage sizzle at uni . And Daddy Day care doesn't make a not to bad wait for it " sausage soup" eek elk , frozen mused vegs and snags served with mash and a random packet soup mix took me many yeRs to discover his mums secret ingredient , Dutch curry and rice soup mix , Contiential brand . Just basically slush , vegs and snags . It's all about the snags I find , the big supermarkets do I call them " plastic snags " finding a good butcher with the colour of real mince and not to fatty is the key in the snag . We do curry snags and sausage s d peppers , will provide details soon , kids bug , small and sine picky eaters even luv it xxxxx

      Reply
    9. หมูปิ้งขายส่ง says

      August 17, 2016 at 1:44 pm

      Excellent blog! Do you have any tips and hints for aspiring writers?
      I'm hoping to start my own blog soon but I'm a little lost on everything.
      Would you recommend starting with a free
      platform like WordPress or go for a paid option? There are so many
      choices out there that I'm totally confused .. Any ideas? Bless you!

      Reply
      • Amanda Smyth says

        August 18, 2016 at 12:39 pm

        Hi there, I wrote my top fourteen tips for starting a blog a few years ago. You can check it out here: https://www.cookerandalooker.com/14-tips-for-starting-a-blog/

        Best of luck,
        Amanda

        Reply

    Trackbacks

    1. five snagadelic sausage recipes - Cooker and a Looker says:
      at

      […] month the most widely shared things on my Facebook page were a recipe for toad in the hole and a story of woe about a bloke who put popping candy on his todger.  One of my readers even […]

      Reply
    2. sausages in tomato and onion gravy - Cooker and a Looker says:
      at

      […] If you’re partial to a good sausage yourself – check out these five six snagadelic recipes and how to make toad in the hole. […]

      Reply

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