While the preparation of an egg fried in the center of a piece of bread with a hole cut in the center also is, in some parts of the United States, called by this name, toad-in-the-hole more commonly refers to a traditional English and Scottish dish of sausage in pudding batter. British batter puddings became popular in the early 18th century. This one appeared for the first time in 1787 under the name “meat boiled in a crust.” The dish did not gain its unusual name until later in the 19th century, but by the Victorian period, toad-in-the-hole had become an English favorite. Less commonly eaten in the United States than abroad, toad-in-the-hole was prepared by British settlers in New England, and in the 21st century has appeared on gastropubs in New York City and elsewhere as part of a British cuisine revival.
Recipe Servings: 4
+ 30 minutes resting
- In a large bowl, whisk together the flour with the salt and a pinch of pepper.
- In the center of the mixture, form a deep well, and pour in the eggs, milk, and melted butter.
- Carefully whisk the wet ingredients into the flour mixture until the consistency is smooth. Let the batter stand for 30 minutes.
- Use vegetable oil to grease an 8 x 12-inch or 9 x 9-inch ceramic or metal casserole dish. Position the greased dish on a rack in the bottom third of the oven, and preheat the oven, with the dish inside, to 425°F.
- In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sausages and brown on all sides.
- Remove the sausages and, pulling the oven rack out, place them in the heated casserole pan.
- Pour the batter over the sausages and bake the dish for 20–30 minutes, until the batter has risen and golden. Serve hot.
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