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Mini toad in the hole with chopped sausage on a winter salad with Brussels sprouts and dried cranberries.
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
Cook Time 45 minutes
Chill 30 minutes
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!