Toad in The Hole (Sausages in Pudding Batter)
Plump pork sausages, crispy Yorkshire pud and a rich onion gravy come together to make this family favourite.
An everlasting favourite of children, this dish is known and loved by most British people as sausages (the toad) cooked in Yorkshire pudding batter (the hole). But it wasn’t always so. In 1861, Mrs. Beeton described a version that used steak and kidney instead of sausages, while other early recipes called for cheap offcuts or leftovers of any kind of meat . The Art of Cookery (1747) even includes a recipe for “pigeon in a hole.” Sausages became integral to toad in the hole during World War I – perhaps as a way to
stop them exploding in the pan when frying – and the dish rapidly became a national hit.
