Toad in the hole recipe | Jamie Oliver sausage recipes (2024)

FAQs

How do you keep sausages from burning in Toad in the Hole? ›

The main idea is to put a shield (an empty baking dish) between the heat source (the bottom of the oven) and the dish you are baking. Rub the oil on the baking dish before heating it.

Why is my toad in the hole soggy? If your toad in the hole is soggy, it might be due to there being too many sausages in the tin. Try to make sure they're spaced far apart from each other to allow the batter to get crisp.

Getting your Yorkshires to rise:

Toad in the Hole needs a hot dish with plenty of oil. Using a metal baking tin and adding the batter quickly is recommended. Also, the dish needs to be large enough so that the batter can creep around the edges (at least 30cm x 25cm ideally).

A metal tin with fairly high sides is best because metal is a very efficient conductor of heat and getting the batter hot is essential for a good rise. You can use any oven-safe dish, but ceramic and glass dishes take longer to heat up which might affect the rise of your Yorkshire pudding.

Remember, keep the man on a medium heat so that the sausages don't burn on the outside before they are fully cooked inside. It also helps to add a little fat to the pan before adding the sausages. It should be noted that this is the best method to cook Redefine Sausage and Redefine Bratwurst.

Whilst the toad in the hole is baking DO NOT open the oven door – this will result in your batter deflating. Cook the toad in the hole for about 30 minutes – check through the oven door (look through the glass if you have a glass door) and check it is browned.

Can I make it ahead? It's best served right away, but you can make it ahead, or save leftovers and reheat later. Cook, then quickly cool, cover and refrigerate the toad in the hole.

Sausage temps for toad in the hole

To get sausage that is safe to eat, it must be cooked to 160°F (71°C), so you'll need to check the doneness with your Thermapen^® ONE before you remove your dish from the oven.

Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.

Why does my toad in the hole look like a cake? ›

Our answer. The batter in a toad in the hole should rise up but will be airy and crisp rather than spongy or cakey. The flour should be plain (all-purpose) flour and not self-raising. However it is most likely that the batter isn't quite cooking properly due to the dish.

Sweet, ripe cabernet and cab-shiraz blends would be ideal, as would quaffable Chilean merlot or carmenère, for example.

FREEZE AHEAD: Once cool, put the toad-in-the-holes on a lined baking tray and freeze for 4 hours. Pack in freezer bags and freeze for up to one month. Reheat from frozen on a baking tray covered loosely with foil, in a preheated oven at 200°C/fan 180°C/gas 6, for 15-20 mins or until piping hot throughout.

Despite popular belief, there is no record of the dish ever being made with toad. The origin of the name is unclear, but it may refer to the way toads wait for their prey in their burrows, with their heads poking out, just as sausages peep through the batter.

Use low heat, at least until the sausage is cooked. My favorite way is to grill them on indirect heat and not over the coals or flame.

Move the pan to a higher shelf in the oven. Or you can buy an insulated baking sheet (such as Air-Bake) that will give a little protection from the heat of the bottom burner in the oven. You can also put another baking sheet under your pan.

Cook at a way lower temperature. When a drop of water sizzles off the pan (rather than beading up on it) add the oil and thoroughly coat the bottom of the pan with it, heat a few seconds more, then add the (defrosted) sausages. They should cook at a low sizzle.