Sausage Casserole Toad In The Hole
Updated: Feb 23
A delicious family meal that is easy to cook and a real family favourite!
Makes approximately 4 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 40 minutes
For the sausage casserole:
Pack of good-quality sausages (6 - 8)
3 tablespoons of rapeseed oil
1 large onion, finely sliced
1 stick celery, chopped (optional)
1 tablespoon tomato purée
400g can chopped tomatoes
1 tablespoon brown sugar
2 carrots , cut into thick slices
Salt and pepper to taste
1 teaspoon dried thyme (optional)
2 teaspoons of Dijon mustard (optional)
Chopped parsley, to serve (optional)
For the Yorkshire pudding batter:
4 large eggs (about 100ml when cracked into a jug)
140g plain flour
200ml whole milk
Rapeseed oil, for the tin
How to make Sausage Casserole Toad in the Hole
To make the Yorkshire pudding batter:
1. Crack the eggs into a bowl or jug, then add the flour and whisk together until smooth. 2. 2. Gradually add the milk and carry on whisking until the mixture is lump-free. Season with 1/2 teaspoon of salt.
3. Pour the batter into a jug, cover and chill for at least 30 mins (and up to 24 hrs).
To make the sausage casserole:
1. Heat 2 tablespoons of oil in a large flameproof casserole dish. Fry the onion for 8-10 mins over a low heat so it starts to soften and caramelise.
2. Add the celery, if using, and cook for a further 5-10 minutes until softened.
3. Add the tomato purée and cook for 2 minutes, then add the tomatoes, sugar, mustard and thyme (if using), carrots and 400ml water, and bring to the boil. Season to taste.
4. Cook, uncovered, over a low heat for 15 minutes.
5. Meanwhile, fry the sausages in a frying pan in the remaining oil until they are browned all over, add them to the pan, cover with a lid and cook for 10 - 15 minutes.
While the casserole is cooking (or when you’re ready to serve)
1. Preheat the oven to 230°C (Gas mark 8 or 210°C for a fan oven).
2. Drizzle a little rapeseed oil into a roasting tin and put in the oven until it is sizzling hot (approx 5 minutes).
3. Pour the batter into the pan, put it back in the oven and cook for 20 - 25 minutes until golden brown. TIP: Try not to open the oven during cooking.
4. Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it’s ready, take it out and keep warm. To serve, spoon the sausage casserole into the Yorkshire, and scatter over the parsley, if using.
Serve with broccoli and potatoes.
HINTS & TIPS
Make sure the oil is sizzling hot before adding the batter.
Other veg, including mushrooms, parsnips and swede can be added to the casserole.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.