Legend has it that the name Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, U.K., where the local golf course was overrun with Natterjack toads. The chef at the local hotel devised a dish to commemorate this, baking sausages in batter to appear like toads poking their heads out of golf holes.
We’ve updated the recipe to include sautéed shallots, fresh thyme, and dry mustard which adds a little more flavor.
- 1/4 cup shallots, minced
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon thyme, minced
- 1 teaspoon ground mustard
- 1 teaspoon sea salt
- Pinch of freshly ground black pepper
- 3 eggs, beaten
- 1 1/2 cup whole milk
- 2 Tbsp melted butter
- 1 Tbsp vegetable oil
- 1 pound fully cooked chicken or pork and apple sausage
- Sauté the shallots in the olive oil until transparent, about 5 minutes. Set aside.
- In a large bowl, whisk together the flour with the thyme, ground mustard, salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter and whisk into the flour until smooth. Cover and let stand for 30 minutes.
- Coat the bottom and sides of casserole dish with the vegetable oil. A 9” x 9” square, or a round quiche or pie dish will work. Put the empty dish on the middle rack. Preheat the oven with the dish in it to 425°F.
- Remove the hot dish from the oven, pour in the batter and arrange the sausages.
- Bake 15-20 minutes until the edges as browned and the center is cooked through.