Toad in the Hole, a Taste of Great Britain, talk about British comfort food with a foodie creative twist! Imagine Yorkshire pudding encasing lovely delicious sausages wrapped in bacon and brightened with roasted cherry tomatoes. Definitely a ride on the amazing flavor train!
Toad in the Hole:
- 125 g all purpose flour
- 2 medium organic free-range eggs
- 1 tsp whole grain mustard
- 175 ml whole milk
- 2 sprigs of fresh thyme stripped
- 1 Tbsp e.v.o. oil
- 5 good quality pork sausages
- 7 strips maple cured bacon
- 12 - 14 organic cherry tomatoes
- 1 sprig fresh rosemary stripped
- 2 Tbsp e.v.o. oil
- 1 red onion finely chopped
- 15 g all-purpose flour
- 250 ml beef stock
Toad in the Hole:
- Pre-heat oven to 375 degrees F.
- In a large bowl sift flour, make a well, and crack eggs into the well.
- With a wooden spoon incorporate flour and egg until it becomes smooth, then add mustard and 1/2 the olive oil.
- Start to pour milk a little at a time and whisk until it is smooth and lumps are all gone. The consistency should resemble a loose cream.
- Set aside and let rest.
- While mixture is resting, wrap one slice of bacon around sausages and cut the leftover two slices into small pieces.
- Drizzle remaining olive oil into a saute pan and toss in cut bacon.
- Place bacon-wrapped sausages and cook for about 10 minutes a side, when done set aside.
- Take a 14-inch oval casserole dish and pour bacon fat from the pan where sausages and bacon cooked.
- Using a brush make sure sides and bottom are coated really well with the bacon fat. Place in oven for about 15 minutes.
- Take out of oven quickly and place sausages in and quickly pour in egg flour mixture. Toss in cherry tomatoes and rosemary. Throw casserole into the oven and bake for 35 minutes.
- Pour olive oil into a medium pot, toss in onions and cook for about 10 minutes on medium to high heat.
- Sprinkle in flour and stir well. When a paste forms, slowly add beef stock and whisk until mixture comes to a bubbling simmer. Take off heat and stir frequently.
- Take casserole out of the oven and let sit for a few minutes
- Ready to serve with onion gravy.
- Use your favorite sausages.
- You don't have to wrap the sausages in bacon or add cherry tomatoes if you want.
- Category: Meat and poultry
- Method: sauteing/ baking
- Cuisine: British
Keywords: sausages, organic free range eggs, thyme, rosemary, bacon, cherry tomatoes, olive oil, onion gravy,