Toad in the Hole

Plump, browned sausages nestled in a Yorkshire pudding batter that has risen until light and crispy. The smell of batter searing in hot duck fat evokes classic Sunday lunches.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 608
• Protein: 29 g
• Carbs: 38 g
• Fat: 37 g

Ingredients

• 8 piece Chipolata sausage ( whole )
• 150 g Wheat flour ( sifted )
• 3 piece Egg ( beaten )
• 250 ml Whole milk
• 2 tbsp Duck fat
• 2 piece Yellow onion ( thinly sliced )
• 1 tsp Mustard optional
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Thyme
• 400 ml Beef stock ( reconstituted )

Instructions

1. Preparing the batter

   In a mixing bowl, whisk the wheat flour with the eggs. Gradually pour in the whole milk in a steady stream while whisking. The batter should be smooth and coat the back of a spoon. Season with a pinch of grey sea salt.

2. Heating the fat

   Preheat the oven to 220°C. Place the duck fat in a cast iron or metal baking dish. Bake until the fat is smoking hot. The thermal shock is what makes the batter rise.

3. Searing the sausages

   Place the chipolatas in the hot fat. They should sizzle instantly. Let them color in the oven for 5 minutes until they are well browned.

4. Baking the pudding

   Quickly remove the dish, pour the batter around the sausages. Return to the oven immediately. Do not open the door for 25 minutes. The edges should be high, golden, and crispy.

5. Making the onion gravy

   Sauté the sliced yellow onions in a pan with a little fat. When they are soft and amber, deglaze with beef stock. Let it reduce until the sauce is syrupy.

Chef's tips

• The fat must be smoking hot before pouring the batter; this creates the steam needed to make the pudding rise.
• Never open the oven door during baking, or the pudding will collapse like a failed soufflé.

Storage

Must be eaten immediately to maintain crispness. Does not store well in the refrigerator.