Toad in the Hole with Andouille Sausage

Toad in the Hole with Andouille Sausages
Diana Rattray
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
354 Calories
26g Fat
15g Carbs
15g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 354
% Daily Value*
Total Fat 26g 33%
Saturated Fat 10g 51%
Cholesterol 201mg 67%
Sodium 926mg 40%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Protein 15g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Andouille sausages are baked in a simple popover batter to make this Cajunized version of the classic British dish aptly named "toad in the hole." It's an easy dish to prepare and cook. The sausages are baked first to ensure they are fully cooked, and to reduce the fat content. This is not necessary if you are using fully cooked sausages.

The popover batter—Yorkshire pudding—puffs up and around the large sausages. The typical British toad in the hole is baked until the top of the batter is browned and crisp.

Serve this delicious dish as part of a breakfast or brunch, or serve it with onion gravy or a plain brown gravy (homemade or purchased) for a more classic British version. Or give it a Louisiana twist with spicy homemade Creole sauce.

Ingredients

  • 1 1/2 cups flour (all-purpose)
  • 1/2 teaspoon salt (kosher)
  • 1/2 teaspoon Cajun seasoning
  • 1/8 teaspoon black pepper (freshly ground)
  • 3 large eggs (beaten)
  • 1 1/2 cups milk
  • 2 tablespoons butter (melted)
  • 1 teaspoon vegetable oil (for the baking dish)
  • 6 sausages (Cajun style andouille)*

Steps to Make It

  1.  Heat the oven to 425 F (220 C/Gas 7).

  2. In a large mixing bowl, whisk the flour with the salt, Cajun seasoning, and a pinch of pepper. Make a well in the center of the dry mixture. Add the eggs, milk, and melted butter to the center well and whisk into the flour mixture until you have a smooth batter. Cover the bowl and set aside while you brown the sausages.

  3. Arrange the sausages in an oiled 2- to 2 1/2-quart shallow baking dish. Bake the sausages in the preheated oven for 12 to 15 minutes, turning to brown both sides.

  4. Carefully remove the baking dish with the sausages and set it on a metal rack. Quickly pour the batter into the hot dish over the sausages. Return the pan to the oven and bake for about 25 to 35 minutes, or until the batter is cooked, puffy, and golden brown. A knife inserted into the center of the batter should come out clean.

  5. Serve immediately.

*This could also be made with another kind of smoked sausage, Toulouse sausages, or the traditional British bangers.