Toad in the Hole
Toad in the Hole
Ingredients
For the Toad in the Hole
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 pinch salt
- 4 bratwurst sausages
- 1 scoop duck fat, or other high smoke point oil
For Serving
- as needed onion gravy
Instructions
- 1
Crack approximately 4 large eggs into a measuring jug until they reach the 1-cup mark. Pour the measured eggs into a large mixing bowl.
⏱️ 2 min
- 2
Pour milk into the same measuring jug to the 1-cup mark, matching the volume of the eggs. Add the milk to the bowl with the eggs.
⏱️ 1 min
- 3
Add a pinch of salt to the egg and milk mixture. Whisk the mixture thoroughly until well combined.
⏱️ 2 min
- 4
Measure 1 cup of all-purpose flour using the same measuring jug. Gradually add the flour to the wet mixture while continuously whisking until a smooth batter is formed.
⏱️ 5 min
- 5
Let the prepared batter sit for at least 20 minutes to rest.
⏱️ 20 min
- 6
Preheat your oven to 400°F. In an oven-safe pan, brown the 4 bratwurst sausages on all sides until they have a nice color. Remove the browned sausages from the pan and set them aside.
⏱️ 8 min•🌡️ 400
- 7
Add one big scoop of duck fat (or another high smoke point oil) to the pan previously used for browning the sausages. Place the pan with the duck fat into the preheated oven. Heat for about 10 minutes until the oil is piping hot.
⏱️ 10 min•🌡️ 400
- 8
Carefully remove the piping hot pan from the oven. Place the browned sausages back into the hot oil in the pan. Pour the rested Yorkshire pudding batter evenly over the sausages in the pan. Immediately return the pan to the oven.
⏱️ 3 min
- 9
Bake at 400°F for about 40 minutes. Do not open the oven door during the baking process to prevent the Yorkshire pudding from deflating.
⏱️ 40 min•🌡️ 400
- 10
Once baked, the Toad in the Hole should be significantly puffed up and golden brown. Serve a generous portion, topped with a savory onion gravy.
⏱️ 2 min
Kitchen Tools
Toad in the Hole
For the Toad in the Hole
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 pinch salt
- 4 bratwurst sausages
- 1 scoop duck fat, or other high smoke point oil
For Serving
- as needed onion gravy
Instructions
- 1
Crack approximately 4 large eggs into a measuring jug until they reach the 1-cup mark. Pour the measured eggs into a large mixing bowl.
⏱️ 2 min - 2
Pour milk into the same measuring jug to the 1-cup mark, matching the volume of the eggs. Add the milk to the bowl with the eggs.
⏱️ 1 min - 3
Add a pinch of salt to the egg and milk mixture. Whisk the mixture thoroughly until well combined.
⏱️ 2 min - 4
Measure 1 cup of all-purpose flour using the same measuring jug. Gradually add the flour to the wet mixture while continuously whisking until a smooth batter is formed.
⏱️ 5 min - 5
Let the prepared batter sit for at least 20 minutes to rest.
⏱️ 20 min - 6
Preheat your oven to 400°F. In an oven-safe pan, brown the 4 bratwurst sausages on all sides until they have a nice color. Remove the browned sausages from the pan and set them aside.
⏱️ 8 min•🌡️ 400 - 7
Add one big scoop of duck fat (or another high smoke point oil) to the pan previously used for browning the sausages. Place the pan with the duck fat into the preheated oven. Heat for about 10 minutes until the oil is piping hot.
⏱️ 10 min•🌡️ 400 - 8
Carefully remove the piping hot pan from the oven. Place the browned sausages back into the hot oil in the pan. Pour the rested Yorkshire pudding batter evenly over the sausages in the pan. Immediately return the pan to the oven.
⏱️ 3 min - 9
Bake at 400°F for about 40 minutes. Do not open the oven door during the baking process to prevent the Yorkshire pudding from deflating.
⏱️ 40 min•🌡️ 400 - 10
Once baked, the Toad in the Hole should be significantly puffed up and golden brown. Serve a generous portion, topped with a savory onion gravy.
⏱️ 2 min