Toad in the Hole. A traditional British classic. Fun to make and neat to look at, it’s like sausages encased in a giant popover and drenched in onion gravy. How can you go wrong with comfort food like this?
This is a “Make a Request” fulfillment for Tamra Oborn. Thank you so much for the request! It was a nice trip down memory lane for me.
I love Great Britain. Let me tell you just a wee bit about mine and Todd’s connections there. My husband and I both lived in England long before we met. I lived six years just 30 minutes from Cambridge, an hour north of London, and my husband spent two years in the Liverpool/Manchester area and in Wales. We both love England and regularly share many fond memories. And we both enjoy a proud British heritage on our paternal sides. Among other interesting ties, I’m related to the William Wallace clan of Scotland (think “Braveheart”) and am the 14th great-granddaughter of King Alfred the Great, which proud connection entitles me to…absolutely nothing. But it’s still cool to know.
- 4 British Bangers (see your local butcher) or other fat, good-quality mild sausages in casings
- Extra virgin olive oil
- 1 cup whole milk
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon beef bouillon granules
- ½ teaspoon ground mustard powder
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh thyme leaves
- Onion gravy for serving