Funny name, seriously amazing flavor.Gather Journal Toad in the Hole
This centuries-old British dish was so named for its appearance, which suggested, well, toads peering out from holes. For ours, we blanketed plump sausages in a rich, eggy batter, then let the oven nudge its gradual rise. Rest assured a few licks of our so-called toads might just have a narcotic effect on the palate.
Preheat oven to 425°F. Add flour, eggs, milk, dry mustard, and ½ tsp salt to blender and blend until frothy. Stir in beer.(Alternatively, you can whisk it all together like a mad person.) Let stand while roasting sausages.
Heat oil in a large ovenproof skillet set over medium heat. Brown sausages then transfer pan to oven and roast 8 minutes.
Melt butter in hot skillet and pour batter over sausages. Roast until pudding is puffed, crusty, and deep golden, about 25 to 35 minutes.