Toad-in-the-Hole

Below is an article about a traditional English that may (or may not) have been created in the mid 18th century called Toad-in-the-Hole. 



TOAD-IN-THE-HOLE

Created as a cheap comfort dish, Toad-in-the-Hole originated Alnmouth in Northumberland, England. Toad-in-the-Hole is basically a dish that consists of sausages in Yorkshire Pudding batter. Ironically, the first recipe for the dish consisted of pigeon, not sausages. And that recipe was found in Hannah Glasse's 1747 cookbook called "The Art of Cookery made Plain and Easy". She called the dish "Pigeon-in-the-Hole".

How did the dish acquired his name? Well . . . here is an idea. Alnmouth has a golf course which can at certain times of the year be overrun with Natterjack toads. It was at just such a time, that a golf tournament was being played and the leader made his putt, only to have the ball ejected by a toad that had been quietly asleep in the bottom of the cup. Who created the dish? Well . . . on hearing of the players misfortune, achef at the town's hotel where the players were staying devised the dish, thinking it would resemble a toad rising from the eighteenth, and served it that night. Is this really the truth?

The dish with sausages may have first appeared in 1769. Toad-in-the-Hole became very popular with members of the Royal Philosophers. They enjoyed the dish at least once or twice a year at the Mitre Tavern, the dining club’s chosen dining venue. Toad-in-the-Hole was served alongside such delicacies as venison, fresh salmon, turbot and asparagus.

Below is a recipe for "Toad-in-the-Hole" from the Simplyrecipies.com website:


Toad-in-the-Hole

Ingredients

1 1/2 cup of all purpose flour
1 scant teaspoon Kosher salt
Pinch of freshly ground black pepper
3 eggs, beaten
1 1/2 cup milk
2 Tbsp melted butter
1 Tbsp vegetable oil
1 lb of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)


Preparation

Whisk together the flour with the salt and a pinch of pepper in a large bowl. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

Coat the bottom and sides of an 8x12 or 9x9 casserole dish with vegetable oil (we use high smoke point grapeseed or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F.

While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.

When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden.

Serve at once.