Toad in the Hole

According to Wikipedia, “Toad in the Hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.  The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name.”

Whenever I want to try cooking something new I Google an ingredient I want to use or a type of dish and see what comes up.  When I wanted to do something different with Failsafe sausages Toad in the Hole was one of the recipes that came up.  I’ve never had it before, let alone cooked it, but it looked like a good option for a cold Autumn day.

I modified a recipe I found on BBC Good Food.  The batter is made from wheat flour, but Failsafe Foodie has a Gluten-free, Egg-free and Dairy-free Yorkshire Pudding recipe that could easily be used in this recipe.  I made leek gravy instead of onion, and it was so good I know it will be used in other dishes.  The left over leek gravy and sausages also made a great pizza topping.

Pizza with left over Toad in the Hole and Leek Gravy

Toad in the Hole

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Serves	4-6
Prep time	10 minutes
Cook time	55 minutes
Total time	1 hours, 5 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Main Dish
Misc	Child Friendly, Serve Hot

Great Winter comfort food - Toad in the Hole served with leek gravy and mashed potatoes.

Ingredients

• 100g plain white flour
• 1 egg
• 300ml milk
• 8 Failsafe Sausages (Refer to recipe)
• 1 tablespoon sunflower oil
• 1/2 teaspoon salt

To serve:

• Leek gravy (Refer to recipe)
• Mashed potato

Directions

1.	Preheat the oven to 220°C.
To make the batter:
2.	Sift the flour into a large mixing bowl with the salt.
3.	Make a well in the centre and crack in the egg a little bit of milk. Stir with a wooden spoon, slowly mix the flour into the egg and milk until you have a smooth batter.
4.	Gradually add the remaining milk, whisking until all the milk is combined and there are no lumps. Set the batter aside.
Cook the sausages:
5.	Separate the sausages and place them into a 20 x 30cm roasting tray. Add the oil and toss it through the sausages so that the base of the tray is coated. Bake the sausages for 15 minutes.
Cook the batter:
6.	After 15 minutes remove the tray from the oven and quickly pour the batter over the sausages. It will sizzle and bubble.
7.	Place the tray back in the oven and cook for 35 - 40 minutes until the batter is cooked through, has risen and is crisp. To test, stick a knife in the middle of the batter it should not be sticky or runny. Don't open the oven for the first 20 minutes.
To serve:
8.	Cut the toad in the Hole into large wedges and serve with the leek gravy spooned over and mashed potato. Great comfort food!

Note

Low Chemical / Failsafe

Refer here for recipes for the recipes for Leek Gravy and Failsafe sausages.

Leek Gravy

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Serves	6
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Condiment, Side Dish
Misc	Child Friendly, Pre-preparable, Serve Hot

Easy leek gravy.

Ingredients

• 1 tablespoon sunflower oil
• 1 Large leek (finely sliced)
• 1 teaspoon brown sugar
• 500ml hot home made stock (Refer to recipe)
• 1 tablespoon flour or tapioca starch
• Salt (to season)

Directions

1.	Heat the oil in a non-stick frying pan and add the sliced leeks. Cook, stirring frequently until softened, about 10 minutes. Add the sugar after 5 minutes.
2.	Add the flour/tapioca and cook, stirring continuously, for 2 minutes to coat the leeks. There should be no dry flour left.
3.	Gradually add in the stock, stirring well to avoid lumps and make a smooth sauce.
4.	Let the sauce bubble for about 5 minutes to thicken, then season with salt.

Note

Low Chemical / Failsafe, Gluten-free if using tapioca starch.

Refer here for some home made stock recipes to use.