Toad in a Hole Recipe With Buttery Yorkshire Pudding & Herbed Shallot Gravy Is Destined for Greatness by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 Minutes
- 1/4 teaspoon kosher salt
- 1 1/4 cups plus 2 tablespoons all-purpose flour (divided)
- 1 teaspoon freshly ground black pepper (divided}
- 4 large eggs
- 1 1/4 cups whole milk
- 1 1/2 tablespoons canola oil
- 4 4-ounce each British banger-style pork sausages
- 1 fresh rosemary sprig, about 3 inches
- 1 fresh thyme sprig
- 1 fresh sage sprig
- 2 tablespoons unsalted butter
- 4 large shallots, sliced thin (about 1 cup)
- 1 1/2 cups beef stock
- 2 tablespoons heavy whipping cream
- 1 teaspoon Worcestershire sauce
- fresh parsley, chopped, for garnish
Here's how to make it:
- Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add sausages and cook, turning once, until browned on two sides, 2 to 3 minutes per side. Transfer sausages to a plate.
- Add rosemary, thyme and sage leave sprigs to skillet. Cook, stirring herbs in drippings, until fragrant, about 30 to 60 seconds. While the sausages are cooking prepare the batter.
- In a large bowl whisk together the salt, 1 1/4 cups of the flour and 1/2 teaspoon of the pepper in a large bowl. Set aside.
- In a small bowl, whisk together the eggs and milk. Gradually whisk about half of the milk mixture into flour mixture in two additions. Whisk until smooth and free of lumps. Set aside.
- When sausages are done, transfer to plate and set aside. Remove the skillet from the heat (do not wipe clean). Working quickly, pour prepared batter into the hot skillet. Arrange sausages down the center of batter inside a skillet and space them about 1 to 2 inches apart. Arrange a few of the herbs sprigs around sausages, reserving some for the gravy. Swiftly, but carefully, place in a preheated 425-degree F oven and bake until puffed, lightly browned and crisp around the edges, 25 to 30 minutes.
- Meanwhile, while the pudding is in the oven, melt the butter in an additional large skillet over medium heat until foamy. Add all the shallots. Cook, stirring occasionally, until translucent, about 3 to 4 minutes. Sprinkle with remaining flour and cook until flour browns and smells nutty, about 2 to 4 minutes. Slowly add the beef stock in a steady stream while constantly stirring, scraping up any flour stuck to the bottom of the skillet and avoid lumping. Bring to a simmer over medium, stirring occasionally, until thickened, 3 to 4 minutes.
- Remove the gravy from the heat. Stir in cream, Worcestershire and the remaining fresh ground pepper. Adjust salt to taste. Keep warm over low heat, stirring occasionally, until ready to serve.
- Remove the toad in the hole from the oven when ready. Discard the herbs and garnish with fresh chopped parsley and additional fresh ground pepper. Serve immediately straight from the pan with warm herbed shallot gravy.
Note: British Banger sausages are white or pink and are made primarily of pork butt, breadcrumbs and water. They are spiced with both sweet and savory spices. The average banger will have both salt and pepper, as well as sage, ginger and mace or allspice. You can purchase online or ask your butcher to special order. It's also OK to substitute the sausage for your favorite.
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