Ant's Toad in the hole. Toad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras. Wrap each piece of skinned sausage meat in a piece of cured ham.

Made with your choice of sausage in a Toad in the hole batter mix. Toad in a hole, or toad in the hole, combines two British favorites to produce what many consider to be a tasty, though certainly not fat free, dish. When toad in a hole is baked, it must be eaten immediately. You can cook Ant's Toad in the hole using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Ant's Toad in the hole

You need of batter.
You need 6 of sausages.
It's 200 grams of flour.
You need 200 ml of milk.
It's 4 large of eggs.
It's 1 pinch of salt.
It's 1 pinch of pepper.
Prepare of the gravy.
You need 1 large of onion.
It's 50 grams of bisto beef granules.
It's 20 ml of worcestershire sauce.

The pudding part will quickly deflate and one will lose the drama of presentation. Toad in the hole is one of England's most bizarrely named foods. Where did its unusual name come from? Was it actually anything to do with toads?

Ant's Toad in the hole instructions

salt, pepper and worcestershire are to taste and are rough guide only pre heat oven to 200c with the dish your gonna pour your mix in to you can add a little oil if you wish..
sive flour in to large bowel then add the salt and pepper to taste.
add the eggs to the flour and mix together to create a milkshake thickness batter if need be add milk to get right consistency, make sure its quite bubbly then instantly pour a thin layer of batter in to dish from oven only 5mil thick as this will be your base.
place all the sausages in a large frying pan as you will be using the same pan for gravy. add oil if needed, chop onion to slices and wait till sausages are nearly fully cooked before adding the onion,.
once sausages are cooked take out if pan and rest on plate till needed, put gravy in jug and add the water, you need this to be just a little thick, add to the frying pan and lower to a simmer stir every couple of min, after a few min you can add the worcestershire sauce to taste but adding too much can make the gravy taste bitter,.
by this time the batter in the oven should be lightly golden brown, take out of oven and place the cooked sausages in the dish, get the rest of your batter giving it another whisk to airate it again then pour over the sausages then place on middle on oven till dark golden or about 35min, double check its cooked in the middle with a skewer or knife just try and avoid the sausages,.
just an added tip if the gravy starts to get thick before the batter is cooked just turn it off and wait till 3min before serving to reheat, I leave the skin in the pan as it makes the gravy extra thick which we all enjoy.

Some say that Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, where the local golf course was overrun with Natterjack toads. If ever you've had trouble with toad-in-the-hole, this version is foolproof. That said, it's only as good as your sausages. This classic Toad in the Hole recipe is spiced up with Cajun flavors and Andouille sausage. Toad in the hole is an English name for meat, sausage or lamb cutlets baked in batter.