Toad In The Hole Supreme

There is no evidence that Toad In The Hole ever had a version with actual toads used in it. The most popular forms of the dish were made from leftover meat from stews. Since sausages are often made from lower grades or meat and often from leftovers then this is likely how the modern version of this dish came about. I just know that it is really yummy. So after many years, this is the version I have settled on as being the best.

Ingredients For Toad In The Hole

1 cup plus 1tbsp high grade flour (high grade flour has a protein content of 11.5% or more)

3 medium eggs

250 ml low fat milk

6 pork sausages (I used beehive Old English pork sausages)

2 tbsp extra virgin olive oil

1/2 tsp black pepper

Sweet onion gravy:

1 tbsp extra virgin olive oil

1 tbsp unsalted butter

1 red onion sliced into rings

2 tbsp raw sugar

2 tbsp heaped of gravy powder

250 ml water

1 tbsp Worcestershire sauce

Pink salt to taste

1/2 tsp black pepper

5 sprigs fresh thyme

Historical Background

Name Origin: The exact reason behind the name "toad in the hole" is not definitively known, but it is believed to refer to the appearance of the dish, with sausages poking out from the batter resembling toads peeking out of holes. The name may also have been inspired by the playful and colorful language often used in traditional English cooking.
Early Versions: The earliest mentions of dishes similar to toad in the hole date back to the mid-18th century, but they did not always use sausages. Some versions used leftover meat or cheaper cuts, making it a budget-friendly way to create a filling meal. The batter, similar to Yorkshire pudding, was used to stretch the meal and make it more substantial.

Evolution of the Dish

18th and 19th Centuries: The first recorded recipe of a dish similar to toad in the hole appears in the 18th century, with instructions for baking meat in a batter. By the 19th century, sausages had become the most common filling, cementing the dish as we know it today.
Yorkshire Influence: The batter used for toad in the hole is based on Yorkshire pudding, a classic northern English recipe. The light and airy batter, made from flour, eggs, and milk, rises in the oven and becomes crisp around the sausages.