Red meat
Toad in the Hole is a hearty British home-cooking dish made by baking sausages in Yorkshire pudding batter. The sausages peeking through the risen batter give this dish its playful name.
Whisk the flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes.
Arrange the sausages in an oiled baking dish and pre-bake them in a 220°C / 430°F oven for 10 minutes.
Pour the batter over the hot sausages.
Bake at 220°C / 430°F for 20–25 minutes, until the batter has risen and turned golden. Do not open the oven door.
Serve hot immediately; the batter deflates quickly in the open air.
Best eaten straight from the oven; the batter deflates as it sits, and reheating is not recommended.
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