Cook with Cooper
Created Apr 24, 2025

Toad in the Hole

6 servings enough for two hungry people, or as appetizers for 6

For the toads in the hole

In a medium bowl

  • 90 g flour
  • 3 whole eggs
  • a pinch of salt
  • 1 tsp garlic powder

In a measuring cup

  • 190 g (3/4 cup) milk

Take out

  • 3 whole sausages (spicy italian works well, but you can use whatever)

For the gravy

In a small bowl

  • 1 small diced shallot
  • 30 ml butter

In a tiny bowl

  • 15 g (2 tbsp) flour

On hand

  • 250 ml (approximately) chicken stock
  • 1 tsp soy sauce (or to taste)
  • 1 tsp worcestershire sauce (or to taste)

Prepare the toad in a hole

  1. Preheat oven to 500F, or as close to that as your oven will go
  2. Beat flour, egg, salt, and garlic powder until well combined. Add milk and beat until smooth. Let batter sit at least 15 minutes while following the next steps
  3. Remove sausage from casing and snip 3 sausages into 6 total pieces (2 pieces per sausage). Add to muffin pan (not a cupcake pan) and cook until fat has rendered out, rolling the sausages occasionally to ensure even browning.
  4. Pour muffin batter directly into muffin pan (with the sausages), at least 2/3 of the way up. Bake with convection off until they stop puffing up, and maybe a few minutes longer to ensure the insides are cooked.

Prepare the gravy

  1. In a hot pan over medium high heat, add the knob of butter followed immediately by the shallot. Aim for quickly browning butter. Cook rapidly until the shallot is nicely browned or golden. Add flour and stir rapidly to form a roux.
  2. When roux starts to spread out nicely and has cooked, deglaze the pan by slowly adding small amounts of stock. Once a nice gravy consistency has been reached, flavor to taste with soy sauce, worcestershire sauce, garlic powder, pepper, and / or any other flavorings you like. Pour into a serving vessel

Serve

  1. Serve with warmed up gravy and freshly chopped herbs

Notes

  • Source: Adam Ragusea’s Youtube channel
  • My little oven only goes to 480F, and it works great
  • You want your sausages to render quite a bit of fat out, about a tablespoon, to have layer of fat at the bottom of the muffin tin. My sausages weren’t that greasy, so I added butter