Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Toad in the Hole

Mains from Issue 4 – Fall / Winter 2014 – Cocoon

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.

serves 4

  • 1 cup all-purpose flour
  • 2 large eggs
  • cup whole milk
  • ¾ tsp dried mustard powder
  • cup beer, preferably pale ale
  • 2 Tbsp olive oil
  • 6 large mild fresh pork sausages
  • 1 Tbsp unsalted butter, at room temperature

  • 1

    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.

  • 2

    Heat oil in a large ovenproof skillet set over medium heat. Brown sausages then transfer pan to oven and roast 8 minutes.

  • 3

    Melt butter in hot skillet and pour batter over sausages. Roast until pudding is puffed, crusty, and deep golden, about 25 to 35 minutes.