Toad in the Hole - Easy Cold Oven Method - Food Wishes
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- เผยแพร่เมื่อ 10 มิ.ย. 2021
- The one thing almost all Toad in the Hole recipe videos have in common is the instruction to make sure get your fat smoking hot in the oven before adding your batter. Well, I’m here to show you what magically happens if you don’t. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
www.allrecipes.com/recipe/284...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Toad in the Hole, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
speaking as a genuine yorkshireman.....i was always taught to mix the flour and eggs together first til you get a thick batter....then add the milk last....you get no lumps at all this way and the milk mixes far better with the egg/flour batter than it does all 3 at the same time. Ive been making yorkshire puddings and toad in the hole for over 35 years in this way and its never let me down!
This is what I do too, as it means you don't have to measure stuff out!
But being English, dont you cook the sausages in the dish in the oven first, then pour the batter in the sizzling hot pan. I have to admit never trying it with onion gravy. But will give it a try. Yummy.
@@sukigirlful Yes, this is what I do - cook the sausages in the cooking vessel in the oven. It saves on separate frying and washing up, cooks yours sausages and get your pan all nice and hot and greasy, ready for the batter.
Same works for crêpe batter - you can make it all smooth quickly just with a spoon…
I learned that method when I moved to Whitby in North Yorkshire! Far superior more consistent results!
His voice inflections are THE reason he is adored. A whimsical approach between work, life and love. Once you get it..........you get it. Fork don't lie.
What about his jokes and famous celebrity referencing rhymes?
Never done the 'bit of flour at a time' thing. My Nan taught me to make Yorkshire puddings and getting them right (make sure you use hard fat and heat it til it smokes etc) was our last conversation. Didn't know it at the time. The last time I had Toad in the Hole was as a boy - it was something my Dad liked and Mum could cook well. I love you Chef John (you are, after all, the Tavis Etienne of your shakes of cayenne), but I would have a whole load of ancestors on my back if I switched to your method. Thanks for the lovely video - watched it twice and both timed zoned out in a nostalgic day dream :)
Okay Ed~ now I want to know your Nan's method! Here in the U.S., our version of it is simply cracking an egg into a slice of bread you've made a hole in the center of- after melting butter into the cast iron skillet first. Any sausages or bacon are on the side or optional. More known as a kid's meal, Saturday breakfast sort of thing.
My husband claims I've perfected bangers & mash however, so there's that. Sadly, we're not eating potato much anymore~ once in awhile though, & it's always that dish we go for. Fantastic when you get it right.=)
@@RV-there-Yet it’s so simple - I put about a cup/cup and a half of flour in a bowl, add salt and pepper and stick a dent in the top with the egg, add about a cup of milk (I’m guessing these measurements because I do it instinctively now) and a little dash of water - if you need more flour to thicken it etc you can add it. Water seems to help it rise. Mix it with a whisk gently until smooth. If it’s too thick, add water, too thin flour (and if it’s a lot of flour, another egg).
The batter is better if it’s left to stand for 30
min in the fridge. Avoid further whisking - just turn it over a couple of times using the whisk.
The pan then should be rubbed with lard using a bit of greaseproof paper and put in an oven at about 225 degrees until the pan smokes. At that point add the batter mix as quickly as possible - trying not to let the oven cool if possible (I pull the shelf out and use a ladle for individual puds but would pour around cooked but not fully brown sausages in the way chef John did. Close the door and do not open. After 5 min drop the temp to 215 and leave it for 15 - 20 min for individual ones, if it’s a toad in the hole it can take a little longer but not much. That’s why Mum always pretty much cooked the sausages ahead so they had some browning. The bits that cook below the batter tend to be really tender so a little brown is nice but not so much as to make the skins tough.
Sausages wise, honestly back in England in the 80’s they were probably the worst (wurst?!) quality known to man (food has really improved here during my adult life). If we had good sausages from a local farm they would be the pride of place and not in a toad in the hole.
Lovely comment Ed, Particularly liked last sentence as I did the exact same thing.
very hungry wanna to eat i will be eat much eat😍
@@Skootavision I am thinking your oven temps are C and not F? Just making sure. That seems to align with Chef John's instructions regarding the heat.
“The term “bangers” as a slang for sausages surfaced during WWI and the term became even more widespread during WWII. The reason: Meat rations were scarce during wartime and butchers had to resort to supplementing the meat with cheaper fillers including a larger ratio of fat, rusk or breadcrumbs and water. The result was that when the sausages were fried they would violently burst open with a bang”.
According to wordhistories.net/2017/04/29/banger/, which actually has original text sources, that's a folk etymology and banger was a term used for canned sausages by at least 1904 and they were probably not low quality or adulterated.
@ Michael Kaykov I was jusst gonna say almost the exact same thing. Thank you for saving me the trouble !
@@sweaterfish6311 that silly entry is totally devoid of irony. None of those excerpts showed the banger was a high quality sausage, just that those eating them enjoyed a filling and satisfying meal. The quality of the sausage cannot be ascertained. Sausies with less meat and more fat and water and other fillers do definately expand and split their casings more often than those with just meat, which shrink when cooked.
OH WE GOT A BURST
NOOOOOOOOOOOOOOOOO
yep, @SweaterFish is shat posting bolick links.
I'm a Yank in the UK, and after four years still have not had toad-in-the-hole! Maybe I'll make it myself. Thanks, Chef John.
mash spuds; not smooth mash, but boiled til completely cooked and only fifty percent mashed. ; and peas (mushy peas if you can) even cheap budget harder peas with a small slab of butter and a bit of a smashing applied, really makes this meal.
For me, Bisto original gravy powder, (not those granules) ONLY. Cold water and a very very very slow heat with continual gentle stirring. One thing i do is use a small amount of Olive oil to the cold pan before cold water and gravy powder. It gives the gravy an amazing glossy look and with the richness of the gravy colour and tatse, really makes the meal feel and taste exhuberent. Enjoy!
It’s not really a restaurant dish, it’s home cooking.
@@Iskandar64 yes, I know. My British wife hasn't made it yet, is what I meant.
It's my favourite comfort food. If done right, it should leave you sinking into the couch, sleepy and unable to move! :D
(American in UK, too) I've been here 20 years and STILL haven't had this dish. Haven't had spotted dick, either. I HAVE had bubble and squeak, so 1 in 3 is okay.
Chef John: makes a recipe called toad in a hole.
Also Chef John: concerned one of his bangers looks too ‘amphibian’
I'll never get over how some people call them bangers. Funny shit.
thats the joke
@@GEREIKAT you're right. Too much like part of the toad/frog family.
Ha! It kinda does look like a frog leg!
Hahahaha
I am a 51 year old, (classically trained) ex chef from the UK, who has to say, Chef John is a bonified youtube legend (i have been subscribed for 10 years) , that has taught the internet generation how to cook. Respect.
I watched this video and was eating toad in the hole 45 mins later. An hour prior I had never heard of it and now I can say WOW! Great stuff Chef John!! I work with British military folks and will mention this on Monday...
Soo, I made this for breakfast and man, I put it in the oven, turned around for some 15min and when I was back it looked lile the Elephant foot at Chernobyl! That batter kept rising to the roof of my oven! Most delicious nuclear accident ever 🤣
This is the most I've ever seen Chef John eat after cooking. He smashed it!
The only other time I have seen him eat half the plate in moments was his recipe for Cilbir, which I highly recommend. th-cam.com/video/wpuLqnK8ywg/w-d-xo.html
Well, he just came back from vacation - he was hungry!
The onion gravy was the star. Hot damn.
He did it traditionally, with a Knorr chicken stock pot
Toad in the hammock: Made with Mexican chorizo and some nice fresh salsa instead of the onion gravy. I am feeling inspired.
And no to RED ONIONS
@@michellewestusa What's the objection to the red onions? That's even how the royal chef makes it.
That would be a totally different dish. LoL
@@ladoctorasue Yeah, that one went right over you.
@@raecrothers1420 no, it went over you.
Hey John, love ya videos……I’m an English guy living in CA now and my family have been making Toad in the hole since the 40’s.!
To stop the Yorkshire pudding sticking to the pan put the oil in the pan and place that in a hot oven first till it’s hot, then add the sausages and batter mix to the hot oil, then place that back in the hot oven. Cheers……Alan
G'day Chef John, My ancestors were from Lancashire and my Gran used to make traditional Toad In The Hole, but not as you might expect. Using really thick sausages, she would cut the raw sausages in half and set down the 'snags' in the baking dish, cut end down. (This you can still do with your 'cold dish' version). The effect of the cut sausage method is that at least 3 quarters of the sausages are encased in the batter and the batter rises evenly across the baking dish. Also, Gran never heated her oil up to smoke point, she thought that was silly. Her batter always cooked beautifully and you end up with a lot more of the sausage gently cooked inside the batter, giving you mouthfuls of both the pork and the batter. I've used this method for decades and it's always been a winner. I've also used really thick fresh Italian chili and fennel sausages cut in half. The magnificent flavours that pour out of the sausages makes the old, somewhat bland Toad In The Hole taste a wonderful 'kick'. I'll try it with your cold dish method. I'm sure it will be great.
As to the gravy, onion iworks very well, but one can make a lovely 'porky' gravy by breaking up a sausage and using this, with other flavourings of your choice into a delicious accompaniment. Cheers, BH
P.S. If any of my gravies are not dark enough I use 'Parisian Essence' which is an unseasoned dark food colouring fluid. I don't know what it might be called in the US, however, its virtual tastelessness means it won't interfere with the original flavours of your gravy, sometimes one does need to add little extra salt to compensate for its blandness. Bill
That's how I make it, following an old recipe from a cookbook I had many years ago I always thought the name came from the appearance of the rounded ends of sausage sticking out, looking like little toads.
@@jancie202 G'day Jancie, Yes, that's the mental image I've had of this dish since I was a kid. I also have a faint memory of my Gran making a cross cut at the end of the sausages after the batter was added. Upon cooking, the cut end of the sausages, sticking out of the batter parted a little, giving the impression of the 'toads' with their mouths open.
It was from watching my Gran and my Mum cooking that really got me interested in food and, eventually, led me to a cooking apprenticeship at a fine 5-star hotel in Melbourne. It was at a time when generally ordinary British cuisine was competing with European and particularly Italian and Asian cooking. So, it was a great time to be learning how to cook commercially. I left that game many years ago but I still love being 'the cook' at home. Cheers, BH
@@BillHalliwell
I'll have to remember to split the ends next time!
Good tips Bill!
Your comment about Parisian Essence brought back memories, Mum had a bottle in the pantry that she'd use from time to time to darken sauces and gravies.
I thought that it was some kind of magical exotic seasoning agent for a long time, because of the fancy name; her secret weapon that she deployed to make sauces extra tasty.
Turns out it tastes like... nothing... Mum was just a good cook. :)
Cheers from Sydney
John sounds like he had a great vacation!
Here is the biggest like ever for the best chef and the greatest recipes ever. Simply thank you soooooooooooo much
I particularly love toad in the hole with Lincolnshire sausages, which are flavoured with lots of sage, I think it goes SO well with the savoury flavours. American breakfast sausage would probably give you a similar flavour combo to try!
Love sage. But if you grow it, contain it or it will take over garden !
@@lindainparis7349 we had that experience with mint (I think they're closely related?), started with a small bunch and now it grows all along one side of the house
@@willdbeast1523 yes, even worse or even better, depends how you feel about it ! We used to grow both in containers when I was little but growing up I thought I knew better than my parents....(as one always does!) The mint count be pulled up but sage more woody. Took over most of our small garden. Used to make "health soup" boiling lots of sage with lots of garlic. Now, growing even older, that has turned into a great memory....
@@lindainparis7349 that happened to my garden with mint, ugh.
SO WELL!!!!!!!!!!!!!!!!
I made this with some Apples stewed in cider for a side relish. Apples and Pork. So good.
🤦♂️🤣
I made this tonight and it was a hit with the family. Thanks, Chef John.
Greetings from the UK and thank you for the fabulous video.,. 👏👏👏 it also made me shed a tear or two… my very much missed Mum (Yorkshire Girl UK) made this so many times. A different recipe interpretation - but nonetheless provoked a nostalgic tear-jerking memory on my part… I think about my mum every day and miss her so much. But your toad made me think about her toad tonight… Stay Safe
I have bangers in the freezer right now. Now I know what we're having for dinner tomorrow night.
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Bangers? Speak English ! Lol
This is the first one of your videos I have watched after having them come up repeatedly on my suggestions, very glad I did! I really enjoyed the modulated modified sing song delivery of your narrative - made me smile. Thanks
This is one of my favorite British foods and this version looks phenomenal. Will have to add this to my recipe list.
You can add a Knorr stock pot to your toad in the hole. Or don’t. There’s no recipe. It’s your choice.
Marco Pierre White approved!
That'll get back....:)
@Chi Rungo Lmao I do the same thing
🤣
Read the ingredients in Knorr soup. I never touch the stuff.
As a Brit I have been cooking toad in the hole the ‘traditional’ way for years. Never minded mixing the flour in bit by bit for a few minutes, quite therapeutic actually. Never been splashed with hot oil when adding the sausages/batter after pre-heating the oil either. And you do then get an amazing rise on the pudding. Not complaining at this recipe though, looks good. Do it how you feel most comfortable. That’s what makes cooking enjoyable after all!
Just made this and it turned out great just like all chef John's recipes do. Thanks again!!!
I found this recipe years ago in an old cook book! Love it
Looks good! Centre is a bit under, and I'd recommend, if using a cold oven method, to go further with it, but it's brilliant to see a great American chef tackle a British classic, and do a nice job of it, too.
Beautiful. Huh?
Oh come off it, he did it properly enough. You needn't criticise absolutely everything 🙄
i love most how Chef John gets down and takes hearty bites...and doesn't skip a beat talking while doing it LoLhahaaa
You mean the edits in between?
Dear chef John, i like your style, been watching you for long time and you're actually getting even better.
I love how fast you devour what you made
This was amazing. Definitely a go to recipe now. You should do up an Irish Coddle next!
I made it and it went down really well. When crispy, I turned off the top heat and gave it an extra blast from the lower heat. Definitely less hassle than the regular method.
Thanks chef John! This was fun to watch
I love this dish! Thanks for highlighting this one.
I like to use either a pork & apple or pork & leek sausage. The addition onions when browning the sausages which are then added to the batter along with some fresh thyme works well too
I just made a variation of this recipe and it’s an instant favorite. My change was to cook the sausages in a large cast-iron skillet and then pour the batter into said skillet before transferring it into the oven, which saved a dish and really crisped up the bottom nicely while ensuring nothing stuck.
Cast iron makes everything better….except a fried over easy egg which always sticks for me. 😁
Thank You Chef John! What a lovely meal. I can't wait to try it.
You are awesome chef John.
As a Brit... Yeh that looks not bad. May even try it with the chef John twist! 😝 Only complaint is that cold oven method means that was a soggy bottom!
Used his method, except I literally dumped all batter ingredients at once on a bowl and didn't let the batter sit for more than 10min. Oven was cold, my batter shot through the roof and was nice and crunchy on the bottom with an elastic middle texture.. It was ready within some 20min. I guess it depends on the oven and how fast it heats up
that is actually why they are called bangers. When there was a meat shortage in ww1 they would use filler (like water) in sausages that would cause them to "bang" (sputter) in the pan when cooked.
Yes - I Googled that too. LOL
Less sputter and more pop the casings like a firecracker
Bangers and mash, with mushie peas. My grandparents were engl8sh
Because if there's one thing you want in your down time during the worst war to date, it's sudden exploding noises. 😂
@@trixmania did they mash the peas to prevent them from rolling around on the plate?
Warning: when you notice Chef John’s voice inflections 📈📉 you cannot unhear
Drove me crazy … you could graft a sine wave to it …
His voice inflections almost make notvwatch.
I had to turn the sound off. And that pudding wasn't cooked.
I fall asleep thanks to it
@@RetroRegan looked cooked to me
This looks so amazing and delicious. Thanks for always sharing wonderful recipes. I will definitely make this
I love the variety on this channel
I don't think the Yorkshire is meant to be so squidgy in the middle, that looked way undercooked. The edges looked delicious 😋
I was thinking that. I suspect if the oven, the dish and the dripping had been heated up first that might not have happened. Also, a pinch of English mustard powder for heat, if that's your thing. It still looked nice though.
yes, should be more like a custard. Not a fan of this method.
Do not complain here
@@nonatie8514 why not? Are we communists now?
agreed. worked as a chef in a local English pub, and never would that be acceptable.
I like to grate a little fresh nutmeg into the onion gravy. Idk why this recipe isn't more popular in the USA. So easy to make. Also my toad in the hole sticks to the pan no matter what I do lol, but it's not too bad.
I always use steel or aluminium pans, and let them develop a patina from having oil cooked into the surface. A well seasoned cast iron skillet/pan works for this as well. (don't scrub them into looking like new, just make them clean and that's enough)
Also don't be conservative with the amount of fat, you want enough that it can form a consistent layer between the batter & the pan without dispersing. If the pan is hot when you start then it shouldn't absorb too much.
I use cast iron- perfect every time. The bottom gets nice and crispy.
Nutmeg doesn't below in any gravy that is utterly disgusting
That's why it is traditional to pour the batter into a very hot sizzling tray of lard or beef dripping - no stickage, and lovely puffed up edges and soggy middle. Also any left over (as if!) served cold next day with strawberry jam or marmalade tastes even better, yorkshire pudding style.
Traditional Toad in a Hole in the US is bread with a hole and an egg dropped in then fried. My grandmother made it for me, I make it for my kids and grandkids. :D th-cam.com/video/7bWvY_upafQ/w-d-xo.html
I made this and it's fantastic. Thanks keep them coming!
The first couple minutes reminded me of something. My daughter, 3.5yo, loves making scrambled eggs. She cracks em into the bowl, I pick out the shells, give her a whisk, and say... Bust 'em right in the yolk! She laughs and does it. Thank you, Chef John!
I had this as a kid.... the tritonal version... This is amazing. I miss my dad so much.
I love toad in the hole and the story of how it began by a chef at a golf course overrun with toads!!!!!!!
In my version of the story, they all outran the cook, who gave up and baked Chef John's recipe. It's titled The Four-Toad Sloth.
@@CAPSLOCKPUNDIT ha ha- that’s a fun version
Quick and easy. Thanks.
We sometimes add mushrooms to the onion and vegetable gravy. This is a simple yet sophisticated country dish that is really satisfying.
As someone who so from Yorkshire I’m glad John explained the differences between his recipe and the originally recipe! Also mostly in Yorkshire we buy something called “batter mix” which can be used to make crapes or Yorkshire puddings. We also only refer to sausages as bangers if we are talking about bangers and mash never anything else
"While attempting not to burn ourselves...." A very integral part of the recipe.
THANK YOU,
GOING TO TRY THIS RECIPE
Thanks Chef John!
Hmm! I've been told by family and friends across the pond that that's why they're called Bangers. During the war years, they had a higher fat to pork/grain ratio, causing them to explode and I experienced that first hand at a back yard bbq in London! Warning! Do not wear suede shoes!
Whenever I stir, I stir enthusiastically and with "Wild Abandon". ( Wild Abandon is my neighbor two doors down and he really knows how to use a whisk. :)
Looks excellent chef!
Thank you for your videos!
4:37 I am so hungry now. Going to the stove to cook. Something. Anything. 🤣❤️
An alternative method to the cold oven is stick it under a grill. When the top has risen and gone crispy flip it over and grill the underside. Then instead of having Yorkshire with a soggy bottom you get it crispy on both sides and soft in the centre.
Grill is a broiler for the American folks
The batter did look a bit under done which is why I do prefer the traditional method and there's no need for the grill
@@anthonyflanders1347 thanks Adam!
@@HP-hu2fw lmao I knew someone would pick up on that
I married a Brit 22 years ago. This was something he requested. I had never made Yorkshire pudding, let alone toad n the hole. I bought a Yorkshire pudding box mix from a British goods store and made that just to see how it turned out. Not good. I found a recipe online and mastered Yorkshire pudding my first try. Hubby says it's the best, as well as my toad. It seriously looks exactly like yours! I serve it with mashed potatoes, onion gravy and peas. I just remembered I have a pack of bangers in the freezer. Guess who's gonna be happy with Sunday dinner tomorrow?! I wish I could post a pic of my toad here. Got one on my phone. LOL
Looks lovely l like his recipes.
I literally cooked this the other day for the first time in a while... what a coincidence!
@Travis -- as opposed to 'figuratively' cooking it? :-)
@@brianhammer5107 If that were the case, then I watch enough TH-cam food videos to figuratively cook enough meals in one day to feed a small town. LOL
I just made this for my boyfriend just this last Valentine’s Day. I had checked your channel to see if you had this recipe. I wish you would’ve had it, he ended up breaking up with me two months later. I blame this all on you as stated I am allowed due to the laws of the internet. Had I had this recipe everything would’ve been perfect.
If he was that into english food chef john did you a favour. (jokes aside i heard anyone who dumps a person that cooks for them goes straight to hell)
@@zachweyrauch2988 I feel sorry for all my ex girlfriends then :-D
You should’ve obeyed internet rule 2 on relationships. “No cooking before marriage”. Now you know what rule 1 is, don’t you.
You're better off - only an idiot would break up with somebody who cooks for them. I made the mistake of cooking for a girlfriend and now we're married with two kids (who I have to cook for as well) 😆
Made this tonight. Found some green onion brats at my grocery meat case. Perfect sausage to use here. What a great recipe! Thanks Chef!
I have not ever heard of this dish....looks awesome
Chef John throwing stones at Marco pierre White
I'm disappointed in the lack of knorr products used :p
tbf chef john's isn't cooked, or should i say cooked in the way that any brit would recognise, its raw in the middle.
@@tam8197 I thought so too.
@@tam8197 after 30 minutes at 500 degrees F, I don't think it is "raw" . . .
@@brianhammer5107 and yet brian... you can clearly see its raw in the middle. look son, don't tell the brits how to do a yorkie pudding. its like frenchsplaining to a frenchie how to make a cherry clafoutis.
@@tam8197 "rare" is not the same as "raw" - that food was subjected to 500 F - no chance it was 'raw'
Brings up the 'British chef with the French sounding name', and then throws in an "if we're being honest" at the end.
I see what you did there, Chef John. There's no real recipe, it's your choice.
i prefer olive oil over lard, but my mother was italian
It’s your choice really, but don’t forget the stock pot.
@@uttampaudel2583 it seasons in a way salt never can
@@mikehindley3 If we're being honest, Knorr takes the guesswork out of seasoning. Knorr Homestyle Stock (TM) does the job for you!
For this I reckon, two... three cubes.
This looks amazing. Can't wait to make this
Love the recipes and the humor no less.
we use beef stock, instead of chicken stock, for a lot of our gravies x
Looks delicious. With that great looking onion gravy, I'd need some smooth whipped potatoes too. Thanks Chef John.🖖🏼
That seems like a combination of toad in the hole and bangers and mash. If I have British bangers at home, I make one of the other. The batter used in the toad in the hole (Yorkshire pudding) kind of replaces the need for the potatoes (at least for me). But I usually serve my toad in the hole as a portion that covers the whole dinner plate! Lol.
@@skyhawk_4526 I wish I could get a good British Banger in my area. Northeast US, my choices of any kind of good sausages is very limited.😕
Good ground pork is impossible to get in my local grocers. They only grind it extra lean. There's no flavor in that. I started ordering good Berkshire ground pork, but don't have a sausage stuffer to make links, I do use Chef John's breakfast sausage patties recipe. That's really good, but not the same as eating a link.
@@saltycrow Me too! I live in the North Bay Area in California and have the same problem. My grocery store used to sell Saag brand bangers, but stopped a couple years ago. Since then, my only option is to drive 3 hours each way to Sacramento where there is a British food store that sells them frozen.
Some places will sell them online for next day shipping and delivery. They come frozen in an insulated package. Although, I get nervous about ordering perishable things like that.
I also wish it was easier to find a better variety of sausages. For fresh sausages, pretty much all that's offered in the grocery stores in my area are bratwurst and garlic sausage.
@@saltycrow Due to this, I actually bought my own meat grinder. It's still in the box it came in. Lol. I have seriously been considering, just making my own bangers and other sausages since I could season it myself. It just seems like a lot of work to order the casings and soak them, link them, and all that. But it might be the best way to go.
@@skyhawk_4526 I've ordered really good meat from Heritage Foods. They have excellent fresh ground pork you could season anyway ya like. And I can vouch for their shipping. Everything I've ever bought from them arrives in a insulated box packed with enough ice packs to keep everything frozen. That said, I live in the northeast and started ordering during winter months, it's cold here. So I got lucky that way. Where you live, I'd try to plan the order so delievery is during a day you'll be home so you could get it refrigerated or in the freezer asap. With the amount of ice packs they use, you should be ok.
I have the grinder (kitchen aid attachment), I just need the sausage stuffer and casings to go with. I've been looking at LEM products, but my budget isn't having it right now. Lately, I've been spending my extras on grill accessories for a grill I haven't bought yet, lol. My previous grill gave up the ghost a year ago and I'm so hungry for some grilled foods.
Back to the point.... I've considered just using Chef John's breakfast sausage patties recipe and forming them by hand into a link style instead of buying something gross at the store.😏
At some point I would really love to try an authentic British Banger though.
Seeing this brought back memories from when a friend of mine from the UK came to visit and made this for me and my wife.
Wow Chef John, I’m amazed at how you can continue conversation even with a full mouth.
I refuse to follow the 'a little flour at a time' fuss too, for any recipes! Less liquid, less room to move around = lumps always get broken up by whisk. More effort isn't always more reward. Sometimes it's just gimmicks.
I create the architecture of my battered mixture. Not an exact rhyme but the best I can do in the moment.
@@ziziroberts8041 You are after all the boss of your own toss 🤣
@@workdaygourmet Electric Whisk soon fixes lumpy flour issues :D
Same. I make Yorkshire pudding batter by putting everything all at once into a blender. Works great.
@@monkeytail2002 electric whisk to the rescue when I mess up my steps :P I have an irrational adverseness to plugging in appliance where avoidable (too lazy to dig my mixer out of the cabinet, probably got more arm exercise from that laziness 😂)
He must have been hungry. Probably after cooking those onions.
This has always been one of my favorite recipes
I always feel so happy while watching your videos! Happy…. And hungry!!
I prefer the 'dangerous' method lol - no pain, no gain 🤣
If your food can't hurt you then are you really worthy of eating it?
This looks absolutely amazing! I will never make it.
This looks amazing. I'm so making this!
How did you know I needed this recipe for this weekend. Thank you.
Chef John: I'll make Toad in the Hole with a cold oven
British Chefs: So you have chosen death
(no offence).
It could have been worse. Did you see the American lady, that did a tiktok video, making a 'cup of British tea' in a microwave!? It almost caused an international incident! :D
@@BloodyChunX I don't use and am not interested in TikTok, other than how you can get rickrolled many times in there. Long story short, I haven't seen it (and why did it almost cause an international incident, anyway?)
@@gamingmusicandjokesandabit1240 TikTok is awesome, he was my favourite character in the Return to OZ.
@@gamingmusicandjokesandabit1240 I saw that video on TH-cam. I'm American and I was appalled .Even though I don't take tea all that seriously unlike our British cousins.
@@BloodyChunX She also did "British eggs" and a couple of others that were similar. 99% certain she does it on purpose for hateclicks. Same as all those people making food on their counter top at the moment.
Now I want toad-in-the-hole. It's been a few years
wtf this looks fucking gross. And when it looks gross despite this guy making it, you know its a bad recipe
This recipe is the truth sir! Unbelievably good. Ty ty ty.
Everything you make looks soooo good. Yummmm 😋🤗❤️
Brit here, massive Chef John fan however….. that soft (dare I say undercooked) centre is exactly what the traditional approach would seek to avoid. Cold oven method doesn’t look great to me, get the oil/fat smoking hot and then pour the batter on.
I don't see the advantage of a cold oven method, when it's not that hard to preheat the casserole and get the fat sizzling
Thought the same. The other part is that it doesn't deflate as much because the crispy outer coating holds the structure together, so it stays light and fluffy instead of turning into stodgy blobs.
Can I just... pour the batter over the sausages, in the same oven-safe pan they are getting browned? I mean, this works for dutch babies, and it's one less thing to clean.
@@Arnkh traditionally the sausages are on top but there is not reason not to use the same pan
@@Arnkh Yes. The usual approach I take is to brown the sausages in the oven, in the oil. I start the oven at 200, sausages and oil in, then when they're looking good and browned I jack the temperature up as high as the oven will go. Wait until the heating light goes off, then add the batter in-situ and drop the temperature back to 200.
This video actually inspired me to cook it for breakfast today (it's Saturday!) but to do homemade gravy. So I put a dish in the oven at max temperature, browned the sausages in a pan like Chef John did, took them out of the pan and put them on a plate, added the oil to the dish in the oven, brushed it up the sides, added the sausages, gave it 2-3 mins to heat back up, oven door back open, batter in, door closed, temperature down to 200 for 25 mins. Leftover oil in the pan made the gravy. Came out great. No sticking, got really high crusty peaks, lovely soft fluffy inside.
Look, Chef John, my Peter Rabbit Cookery Book has a toad in the hole recipe which my mum never let me try cooking. You've given me the gumption to have a crack at it alongside this version. Don't tell mum though.
Or the gardener. Or Flopsy and Mopsy
Hi sorscha
Oh I'm trying this very soon!!
Delicious! Thank YOU!
no, thank YOU!!!!!!!!!!
All Brits cheer
But with a tear
For yesteryear
Whats this from?
From my mind but having a long, intense reading background, many others wrote it...
"But sausage in the hole sounds lovely" - Gino
ok you sexchef, Gino.
Thanks chef John
I made this tonight (25 July 21). It took the oven the 30 minute cook time to get up to 500 degrees, so it got 15 minutes more. By then the edges were spilling over the pan in a delightful imitation of Yorkshire pudding. The onion gravy was a hit too. Good recipe, Chef!
I am a Brit who has made Yorkshire Pud her whole life…. so….
I watched the video - then went straight to the comments section to read all the horrified 😱 comments from Brits everywhere, just for the entertainment!!!!😂😂
The thing is Chef John, is that the ‘traditional’ method is not stressful and dangerous to those that have always done it that way! 😁 It just is what it is. 🤷🏼♀️ Just sayin… 😏
Thank you for all you share. 🙏😊
When I saw the title Toad in the Hole, I was wondering if that was that English dish that was mentioned in Bedknobs and Broomsticks and it is! Could you do Bubble and Squeak as well?
Bubble and squeak is traditionally and basically leftover veg and cooked spuds from the previous day’s Sunday roast dinner. Dump the veg and spuds in a frying pan and break it up and fry it off, making sure you get a nice, crisp browned crust.
Served with leftover Sunday roast meat. This was always the Monday meal in our house.
Bubble and squeak was never really a proper recipe, if you see what I mean.
🙂
As with anything else, everyone will have their own way of doing it. 😊
Toad in the hole is still commonly eaten but bubble and squeak not so much
@@MackerelCat I kind of thought Bubble and Squeak (which is a weird name) was not common anymore. It was mentioned in Bedknobs and Broomsticks which is set during the1940's.
@@Caitlin1928 I also saw Bubble & Squeak mentioned in one episode of The Andy Griffith show. Aunt Bea was away and by chance an Englishman named (I think), Malcolm Merrywether made it for Andy and Opie. Probably originally aired in the 60's I'm guessing. It was a black & white episode anyway. Pretty funny too. But after watching it many years later, I had to google it to see what it was exactly. It was such a odd name. Recipes I found said it was cabbage and mashed potato mixed and fried in a hot skillet till browned and crispy on both sides.
Bubble and squeak, outer London, UK, 1950s
Essentially a Monday dish made of leftovers from Sunday Roast midday meal. Usually leg or shoulder of lamb (called lamb but in fact mutton) , mashed potatoes, baked potatoes and greens (cabbage, Brussel sprouts etc). Lamb was the cheapest meat so most often served. The joint was cooked for hours and the fat and juices rendered put in a large pudding basin, some of the juices used for gravy. The solidified fat was called dripping. Monday any leftover baked and mashed potatoes and greens were mixed together, peppered and fried or baked in very hot dripping. The potatoes cooked up golden and crusted. So delicious - probably due to the animal fat used. Sunday lots potatoes cooked to keep potato /greens ratio palatable.
Also bread and dripping was a thick slice of bread, meat juice now jelly spread over and some dripping smashed on top. Sounds ghastly but tasted delicious!
oh yeah, totally making this!
It looks tasty would love 💗 to try it.