TOAD IN THE HOLE WITH ONION GRAVY

look at that delicious toad in the hole that's not a toad that's not a toad in the hole it's more like a frog and a dog winston [Music] today i'm going to be making the great british classic toad in the hole it's basically sausages cooked in a yorkshire pudding batter and the recipe dates back over 200 years during the war years it was really popular because meat was expensive and scarce you couldn't get hold of it so sausages cooked in the batter meant you could feed the whole family on a budget and even cooking this today you can get away with serving one sausage as long as there's lots of batter it's a great simple easy recipe to make at home and the great thing about it is you only need one dish for the toad in the hole you see so many recipes where they say well start with the pan cook the sausages and then put them into the pan and put that in the oven there's no need to you've got to get the pan hot in the first place so just put some oil into your pan now you need a nice amount of oil because you don't want the yorkshire pudding to stick and then you can arrange the sausages in the pan the pan doing it this way the pan gets hot while the sausages are cooking and so when it comes out we can go straight in with that yorkshire pudding batter a great midweek meal that you can cook in like 20 minutes or so the sausages i'm using in the uk i'd probably use cumberland sausage or lincolnshire but over here um in the united states i i like to use the mild italian and don't think about using the breakfast links uh they would just burn by the time the yorkshire pudding was cooked into the oven and let's get the sausages cooking while the sausages are cooking i'm going to make the yorkshire pudding batter and yorkshire pudding is flour eggs water and milk all mixed together to make the perfect batter a lot of people say well wait what's the difference between a yorkshire pudding and a popover uh well it's pretty close the batter is pretty close uh the yorkshire pudding is normally traditionally served with roast beef and you use the beef drippings in the bottom instead of oil you use beef drippings and that makes all that flavor go into the yorkshire pudding the popover is more of a dessert and the popover you know powdered sugar on the top and that's actually um cooked in butter so that's probably the difference between them i know that when i make toad in the hole at home i'll call my friends and say i've made this amazing toad in the hole and they'll put the phone down and before they do they'll say um okay i'll pop over okay that joke sorry right flour eggs milk water and then seasoning beat the eggs first once the eggs are beaten i can then pour them into the flour and the milk and the water i'm going to mix all those together because i don't want any lumps whisk it until you've got a really smooth batter and then we just need to season it now you can put salt and pepper in there if you want to a lot of chefs will put in mustard powder and celery seeds and you know really get some flavor going in that yorkshire pudding batter i want to share with you my new line of seasonings my buckingham rub in there is just perfect to put into this the buckingham rub i actually used in beef a seasoning of this with the mustard and the salt and the pepper and the thyme the celery seeds is absolutely gorgeous once you've whisked in all the lumps and put a nice amount of seasoning in there then let the batter rest the sausages have started cooking nicely and now i can just turn them over you see they've started to color on the bottom toad in the hole wasn't always made using sausages in 1747 the book the art of cookery there's a recipe in there that actually uses pigeon imagine sort of pigeon in the hole but there's no recipe anywhere i mean the brits in victorian times they would eat anything but there's no recipe ever of real toads being used in this dish and that's probably a good thing the fat is really really hot arrange the sausages in there and now we can pour the batter over the sausages it then goes back in the oven 425 degrees to let that yorkshire pudding cook the british have some funny old names for their foods toad in the hole and bubbling squeak spotted dick where do all these names come from i've no idea but we're all agreed that the food does taste good i love it but winston that's that's not a toad that's not a toad in the hole it's more like a frog and a dog the original sort of toad in the whole recipe used pigeon and then it was sort of pieces of chopped up beef and things whatever people could find and use and was cheap to feed their family it even used kidneys at one stage lamb's kidneys dotted and sealed through there oh i bet that tasted so good one thing that hasn't changed though over the years is what you serve with it and that's onion gravy onion gravy is just gorgeous and spooned over the top of that yorkshire put in and sausage it doesn't get more comfort food than that let's make the onion gravy while the toad in the hold's cooking for the onion gravy i'm going to slice a red onion really fine and then saute in a little oil i'll add some thyme to that and a little garlic stir in some flour and then some broth bring it all together a little bit of my seasoning and then let that just cook let the starch granules open out in the flour and we'll have a gorgeous onion gravy to serve with the toad in the hole [Music] [Music] so [Music] [Music] once you've made the onion gravy you can do this the day before if you want to and then just reheat it and it actually tastes better the flavor of the onions really goes into the sauce so we leave that onto one side and check on the toad in the hole look at that delicious toad in the hole gorgeous crispy crunchy batter on the outside soft and delicious underneath and then the sausages crispy on the top i think that's why they call it toad in the hole it just sort of refers to the way you know toads when they're waiting for their prey they sort of sit there where their heads popping out like that that's where i think the toad in the hole comes from right you can take it to the next level if you want you could actually wrap the sausages in bacon before you put it in the oven but that would sort of be a pigs in the blanket in the hole wouldn't it it smells so good we've got to cut into this you need to cut into it as soon as it comes out the oven and enjoy right away otherwise it all goes really soggy look at that gooey soft really moist yorkshire pudding and the crispy outside of the yorkshire the sausage there see what i mean you only need one sausage with this it's a really economical dish to make at home all we need now is the onion gravy ultimate comfort food isn't it i mean those sausages crispy and crunchy on the outside gorgeous and soft on the inside i can't tell you how many times i used to have this growing up that onion gravy it's so good a simple batter whisk together poured onto the sausages in the oven onion gravy you can make this at home too yes you can have a sausage winston hungry [Music] if you're enjoying the videos hit subscribe leave a comment below thumbs up let me know what you think try making this at home i put a link to my seasonings in the description below so you can order some see you again soon

Channel: Darren McGrady

Views: 133,933

Keywords: Royal family, Food, British food, The Queen, buckingham palace, foodie, celebrity chef, eating royally, prince william, prince harry, queen, royal, royalty, Delish, Darren McGrady, Royalchef, food, royal eats, british food, Gordon Ramsey, Balmoral, windsor castle, queens food, food network, recipes, dallas, dallas caterer, wedding caterer, corporate caterer, The Crown, Downton Abbey, toad in the hole, yorkshire pudding, comfort food, sausages, sausages recipes, cumberland sausage

Id: az6wAd6RIZ8

Length: 10min 11sec (611 seconds)

Published: Wed Feb 03 2021