Description
A cozy twist on the British classic, this Toad in the Hole is baked to golden perfection with juicy sausages and topped with rich garlic-butter mushrooms.
Ingredients
Scale
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons neutral oil (vegetable or sunflower)
- 6 pork sausages
- 2 cups sliced mushrooms (cremini or button)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme, chopped
Instructions
- Preheat the oven to 425°F (220°C) and place the baking dish with oil inside to heat.
- In a bowl, whisk together flour, eggs, milk, salt, and pepper until smooth. Let rest for 20–30 minutes.
- Once oil is hot, carefully add sausages to the dish and bake for 10 minutes to brown.
- Pour batter evenly over sausages and return to oven. Bake for 25–30 minutes without opening the door.
- Meanwhile, sauté mushrooms in butter over medium heat. Add garlic and thyme, cooking until golden and tender.
- Remove dish from oven and top with garlic-butter mushrooms. Serve immediately.
Notes
- Let batter rest for better rise and texture.
- Use room temperature eggs and milk for best results.
- Do not open the oven door during baking.
- Slice mushrooms evenly for consistent browning.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 840mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 155mg