English Two in One
- SERVES
- 6
- PREP
- 30 Min
- COOK TIME
- 45 Min
If you're a fan of warm-ya-up casseroles that are so good you keep going back for seconds, then this English-inspired dish should be tops on your what-to-make-this-weekend list! Don't just take our word for it; try it and let us know what you think!
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What You'll Need
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup cold water
- 3 eggs, lightly beaten
- 1 pound mild rope sausage, cut into 1- to 2-inch pieces
What to Do
-
Preheat oven to 450 degrees F.
-
In a large bowl, combine flour and salt; add milk a little at a time and beat with an electric mixer until smooth. Add water and eggs and beat until bubbly. Cover loosely and set aside for 30 minutes in a cool place, but do not refrigerate.
-
Meanwhile, place sausage in a 9- x 13-inch baking pan and bake 20 minutes. Remove from oven and pour batter over sausage.
- Bake on center oven rack 25 to 30 minutes or until puffy, well browned, and crisp.
Notes
- Spoon out the Yorkshire pudding and sausage so that you get two favorites in every mouthful!
- We just love our English-inspired dishes! Why not also try our easy version of Cottage Pie?
Read NextRazzle-Dazzle Root Beer Pork
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 245
- Calories from Fat 88
- Total Fat 9.8g 15 %
- Saturated Fat 3.8g 19 %
- Trans Fat 0.0g 0 %
- Protein 19g 38 %
- Amount Per Serving % Daily Value *
- Cholesterol 119mg 40 %
- Sodium 874mg 36 %
- Total Carbohydrates 20g 7 %
- Dietary Fiber 0.6g 2 %
- Sugars 2.2g 0 %
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Bronagh
Feb 18, 2016
Like other Brits commenting here I would call that toad in the hole. I m not convinced by the rcipe - too many eggs and water? Really? The pictured result would be a fail way too heavy. Its suposed to b light,puffyand airy, a bit lik e a profiterole in texture.That looks like a slab! You dont need to rest it for 30mins iter. You need a soft sausage and the secret is addig a little lard to the cooking dish -metal is best, heating it to smoking then adding the bater Once it is in the oven dontopn the door or it will flop and you will end up with a soft leathery piece of pap. I would suggest serving with mashed potatoes a good English gravy, pes and carrots
Kat 9860382
Oct 20, 2015
Not sure how I feel about it. Not bad but not something I want again next month. I kept imagining the Apple German pancake which this is not. I did use kielbasa since I had some available. I served this with a Michigan type salad with lettuce, apples, cranberries and walnuts. It complimented the meal and made it a bit healthier. I thought cheese would have been good but was unsure how it would be so I didn't stray from the recipe. I think next time I would substitute apple's, cinnamon and sugar and serve it as a bread side with pork roast or as a brunch meal.
Member 8736877
Oct 20, 2015
Poor Mouch - I could just imagine it without gravy! Serve with onion gravy (the english meat based brown stuff) Mashed potatoes and carrots. Also leave the sausages whole - cook them in the roasting pan then add the batter so that the Yorkshire pudding cooks in the fat from the sausages. - Born and Bred in Yorkshire - Yorkshire pudding by itself is not a side dish for a roast dinner - it's a starter - in the days of expensive meat it was said that the one who ate most Yorkshire pud was served most roast beef - the point being that they would be too full to eat much meat!!
cdominguez5 508671 6
Apr 08, 2015
How about some Scottish recipes for us Scots from north of the border.
cstephen0 3740914
Apr 05, 2015
I know this as Toad in the Hole but we used butter to grease the pan.
sandywatson55 5434 289
Apr 09, 2014
Being English I loved this dish as a child and my own kids and grandkids love it too. British sausages have a quite different flavor so I have used Italian sausages here in the US. For those who still find it a tad dull try adding cheese to the batter mix and omit the 1/4 cup of cold water which can be the ingredient that can make the batter dry sometimes. Use a Yorkshire Pudding batter for this to make it less dry.
Mouch
Apr 09, 2014
Sorry but this is not a keeper for me. Followed the recipe and thought it turned out very dry. Needed some kind of sauce or gravy was easy to prepare but very lacking. Just did not find tasteful. Sorry
bettyfoney2 938136 8
Apr 07, 2014
This will b my first time trying it out,i'll b trying more.Thank you very much.
sandyfoote1 150614 8
Aug 11, 2013
this recipe is fun and easy...it's the 5th time I have made it. I like it
queenmarypl 622643 7
Apr 11, 2013
When I was a young girl at home (in England before the war) my Mum made this and she called it "Toad in the Hole" Looks like another Brit called it that too,:-)
brtxldy76 8560892
Apr 11, 2013
Another Brit here, Toad in the Hole, love it. The Johnsonville Sweet Italian Bratwurst work well, or even the regular Bratwurst. With plain Yorkshire Pudding, next day make a lemon sauce and just heat the leftover pudding in the over for a few minutes, portion and plate it, smother with lemon sayce and enjoy.
jtimmins 2453282
Apr 11, 2013
My mother made this without the sausage. Added sautd onions, torn in pieces and served with beef gravy over it along with a English pot roast.
mikeyskibsted 8532 192
Apr 11, 2013
My mother being Irish, we had this quite often. When she taught me to make it she stressed the fact that the dish had to be HOT when you poured in the batter. If on the rare chance there was any leftovers we'd spread a bit of butter on it and eat it cold. Not much different than eating a slice of cold pizza.
gammygail
Apr 08, 2014
Can you substitute Bisquick for the flour? My Irish son-in-law needs gluten free and Bisquick makes a GF product. Thanks.
Test Kitchen Team
Apr 09, 2014
Yes you can substitute Bisquick. However, you need to add milk instead of water, and do not let batter sit for 30 minutes. Pour batter over sausage immediately and bake. Thank you and good luck!
faith 2001028
Apr 11, 2013
but also a good idea is too cut up the meat into bite size peaces. eaiser to eat
mamabx6 6235583
Apr 11, 2013
can you make this ahead of time, like the night before? And maybe add some cheese? Great dish for a fast and nutritious breakfast.... Making this tomorrow.
UKMaggie
Apr 11, 2013
I wouldn't recommend making it ahead of time, however you could make the batter ahead. Reheated Yorkshire pudding is never good!
dcote10 3549814
Apr 15, 2013
No, this has to go into a hot pan. But, making the batter ahead is easy to do. I make this in a blender and then cover the blender pitcher and put the whole thing in the fridge.
tmcarverfinnie 234 6633
Apr 11, 2013
I want to try it, seems like it would be good if you threw in some green pepper and onion!
dreamreacher10 228 6113
Apr 11, 2013
My husband is English and e call this Toad in a Hole. We usually use sweet italian sausage links but you can use any sausage really. We either serve it with mashed potato and a veggie or Bubble and Squeak which is potato and cabbage that has been boiled and then pan fried like home fries. YUMMY!
UKMaggie
Apr 11, 2013
My husband and I are both English and, yes, this is Toad in the Hole. Best made with good English sausage, especially from Lincolnshire, but seeing as that's not readily available in the US a good pork sausage would be a good substitute. I'll have to try the Italian sausage.
faith 2001028
Apr 11, 2013
oh! i thought this looked familiar! thats what my mom called it too, toad in a hole! thanks fro the side ideas!
dandendulk
Apr 11, 2013
This recipe looks great. It sounds like any mild sausage will work in this dish. Thanks for a great dinner dish!
sdycoop
Sep 28, 2012
Would be even better if I could get Wall's pork sausages. Anyone know where I can get them in the US?
truebritt2
Apr 11, 2013
Did you ever find English sausage for this recipe, I am british and am always looking for a good place for english foods!
UKMaggie
Apr 11, 2013
You can buy English sausage mail order but it's not cheap! Goodwood's British Market is one good, reliable, source. I've lived in the US for almost 40 years, I'm English, and nothing compares to good Lincolnshire English sausages!
cdominguez5 508671 6
Apr 08, 2015
we used to have a store here in AZ. that only sold British food stuff was great but it closed, now to find it is to expensive.
mdadinnj1 0416061
Jan 22, 2012
Just curious. Is this a main or a side dish? Also, what would be a good accompaniment to this recipe? It sounds great! Gotta try it!
truebritt2
Jan 20, 2012
As mary2 said - Toad in the hole!!!! Love it - hey mary ru British? I am - Jenn
mary2
Jan 19, 2012
Sounds like a traditional British "Toad-in-the-Hole." Easy to cook, fun to watch in the oven, and satisfying to eat.
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