Occasionally it occurs to me that I don’t make Toad in the Hole often enough. Ever, really. If you’re not familiar with it, it’s essentially a pan of baked sausages into which you’ve poured a Dutch baby or Yorkshire pudding-like batter in the middle of cooking, when the pan gets really hot and the sausages are half done. It’s about as easy as dinner gets, and as you can imagine, it would be as well suited to breakfast or brunch… you could, in fact, top it with fried eggs and splatter it with hollandaise and bring the whole pan to the table to feed everyone.
Tonight, I had an event, and so popped this in the oven while I was getting ready to leave the house. It took approximately three minutes longer than opening a box of something frozen to pop in the oven – as much time as it takes to stir together some milk, flour and eggs – and you can adjust the quantities of each depending on how many you have to feed. Bump up the eggs, milk and flour for a more dramatic rise, boost the sausages, use smaller ones, or fewer batter (2 eggs, 3/4 cup milk and 3/4 cup flour is my usual Dutch baby ratio) in a smaller skillet if you’re only feeding one or two. In fact, eons ago I used to make little individual toads – they were in my second cookbook, Grazing – made with half sausages stood upright in muffin cups (mini ones, even, with breakfast-sized sausages!), the batter poured around it like a Yorkshire pudding. Salty sausage and puffed crispy bits? Yes, please… with grainy mustard.