Variations of toad in the hole

I've recently discovered the virtues of toad in the hole, or sausage cake as my lads call it.

But now I'm thinking about possible variations. I'm stuck though. Sausage is the only thing I can think of with a complementary flavour and texture for the pudding that surrounds it.

Any ideas?

 

Not had Toad in the Hole for years . It is a lovely stick to your ribs meal
Just remember their are an infinite varieties of sausages to try. A good quality Cumberland takes some beating . Best advice I got on sausages is look at the meat content on the label , always look for 70% plus . Never ever ask what the actual pork meat content is , they are Sausages !

 

You could try black pudding or white pudding. I get a selection of different flavoured sausages from a local butcher, garlic, sun dried tomato, basil and oregano etc.

 

Pork chops are an alternative.

 

Linda McSausage Rosemary sausages

 

Or instead of using red onion & rosemary flavoured sausages, use others and add onion and herb(s) to the batter. We're playing around with variations of this as we printed around 100 x £1 off LM vouchers a while ago, then went around the shops selling them for £1 and filled our freezers with free food.

P.S. A really cheap TITH can be made using a cheap batter mix (15p) and 'sausages' made from cheap sage and onion stuffing mix (15p) will make 3 to 4 portions.

 

Herbs are definitely the way to go and compliment the sausages perfectly, careful spicing is another, I say careful so as not to overpower the sausage.

Depending on what liquid you use in your batter try substituting half for a good beer and go from there or how about adding some slow cooked caramelised red onion to the batter or gravy as is a little mustard (not English).

Steve...

 

One of my older recipe books by Marguerite Patten (CBE) has variations on sausage toad in the hole which then lead me on to experiment with ideas of my own. Don't have the book in front of me but I seem to recall that one of her suggestions was to use tomatoes instead of sausages and then add some grated cheese to the batter. Just as with traditional T.I.T.H. you would roast the tomatoes for a few minutes in the oven before then adding the batter.

Which lead me on to play with these variations:

• left over roast meat (great for using up those bits which stick to the bone or if boneless, and too thick to serve as a slice but too thin to actually slice, just cut into strips/chunks. Fab way of stretching a little meat a long way. Also, if you have a bit of stuffing left over, put small blobs of that into the roasting tin along with the chopped pieces of meat.
• mushroom
• Mixed Roast Veg
• Bacon and cheddar
• Onion and stilton
• Tomato, cheese and onion

I have never tried any type of fish though and not so sure it would work either, but I don't know for certain. Firmer vegetables and most meats seem to work the best.


You can also make a Toad In The Hole dessert lovely with a blob of cream/ice-cream, drop of custard or even splash of evap.
Substitute the meat/vegetable element with fruit and sprinkle the top with a bit of sugar, cook and enjoy I've only used fresh fruits and not practised with tinned or frozen.

Keep us up to date on all the things you try out

 

Sorry, seems you wanted sausage variations I got a bit carried away

 

Any variations are of interest to I. Not just sausages

 

Sausages with mushooms and bacon bits and mustn't forget the batter

 

What would you call a toad in the hole without a batter?
No wait ... with your combo and no batter, I'd call it ... breakfast

 

I think this TITH is developing into a Pizza !

 

Why not go for 100% substitution and drink a 6 pack of beer instead of eating some soggy toad in the hole? (sorry, couldn't resist that).

 

I was just thinking that chunks of the Lidl Chorizo and whole sweet cherry tomatoes might be nice if I liked TITH (or Yorkshire puds for that matter).