Mini Toads in the Hole with a Winter Salad

Don’t worry, this recipe has no toads! Toad in the hole is a British classic of sausage baked in Yorkshire pudding batter. No one knows for sure how it got its name. One popular theory is that the sausages look like toads peeking out of their holes.

Traditionally, all the toads share one big pan. For this mini toad in the hole recipe, I gave each of ours a hole of its own, using chopped sausage and my popover tin. A muffin tin works too. You only need four main ingredients: eggs, flour, milk, and sausage. I loved seeing them rise through the oven glass, but whatever you do, don’t open the door, or the puddings will collapse!

Onion gravy, mashed potatoes and mushy green peas are the usual sidekicks, but I chose a lighthearted winter salad instead. Yorkshire puddings wait for no one, so I dressed the greens ahead of time and left a spot in the middle of each plate. Mr. S was brought up on toad in the hole and absolutely loved these. That’s high praise in our house!

Out of the oven and puffed up!

The Culinary Chase

Mini Toads in the Hole with a Winter Salad

Individual Yorkshire puddings baked with chopped sausage in a popover or muffin tin, then served on a lighthearted winter salad.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Chill 30 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: British

Ingredients Equipment Method Notes

Ingredients

  

• 3 large eggs
• 2/3 cup flour
• 2/3 cup milk
• 3 tsp oil use high smoke oil
• 4-6 breakfast sausages

Equipment

• 1 popover tin OR muffin tin

Method

 

1. Cook sausages.
2. In a large measuring cup, combine eggs, flour, and milk. Whisk until smooth (no lumps)
3. Cover and place in the fridge for at least 30 minutes or overnight.
4. Preheat oven to 425F (220c).
5. Add 1/2 teaspoon of oil to each tin. Place in the oven for 10 - 15 minutes, until the oil is shimmering (just before it begins to smoke).
6. While the oil is heating, cut up the sausage into bite-sized pieces.
7. Remove the tin from the oven. Place 3 or 4 pieces of sausage in each tin. Pour batter in each tin about halfway up.
8. Bake for 15 to 20 minutes until puffed and golden brown. Do NOT open the oven door!
9. With the salad dressed and already on the plates, pick out each pudding using tongs and place it in the middle. Serve immediately.

The Culinary Chase’s Note

Chilled batter gives the best, crispiest rise for the toad in the hole. The edges of the batter instantly sear and climb up the walls of the tin, while the middle stays down, leaving the perfect hollow space for the sausage.

For the winter salad: Toss spring mix with finely sliced Brussels sprouts and dried cranberries. Dress with extra-virgin olive oil and white balsamic vinegar, then season with salt and pepper. Easy peasy! Enjoy!