• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Cooking with canning / Toads in the hole from home canning

Toads in the hole from home canning

Filed Under: Cooking with canning Tagged With: Sausage

Jump to Recipe Print Recipe

Toads in the hole 1001

Delicious pieces of home-canned sausage, baked in an eggy batter and served with sausage gravy.

This is based on the classic English dish, Toad in the Hole. We’re calling it “Toads” because the sausage has been cut into pieces.

This is really easy to make.

Classically, it’s served with mash, and a veg.

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)

This recipe uses:

Home-canned sausage

Toads in the hole 1012

Toads in the hole 1004

Toads in the hole 1008

Contents hide
  • 1 The recipe
  • 2 Toads in the hole
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Recipe Notes
  • 3 Nutrition

The recipe

4.5 from 2 votes
Print

Toads in the hole

Delicious pieces of home-canned sausage, baked in an eggy batter and served with sausage gravy.

Course Main Course
Cuisine American
Keyword Sausage
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Yield 6 ½ cup (150 g) servings
Calories 278 kcal

Ingredients

  • 100 g flour (⅔ cup / 3 oz)
  • ½ teaspoon mustard powder
  • ½ teaspoon thyme (dried)
  • 1 egg
  • 300 ml milk ( 1 ¼ cups / 10 oz)
  • 2 half-litre jars home canned sausage (2 pint jars)
  • 1 tablespoon fat
  • 3 tablespoons cornstarch
  • 1 teaspoon parsley (dried. Optional)
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon onion powder (optional)
Metric - US Customary

Instructions

  1. Mix the flour, mustard powder and thyme.
  2. Make a well in the centre.
  3. Crack in the egg, add the milk.
  4. Mix all together to make a batter.
  5. Set batter aside to rest.
  6. Drain sausage, saving the liquid.
  7. Spray a skillet with cooking spray, fry the sausages pieces for about 5 minutes to crisp them (optional).
  8. Start heating your oven to 180 C (350 F).
  9. Take a casserole dish, put in 1 tablespoon of fat (or 2 of oil). If you have a glass dish, put the cover on, and zap in microwave for 2 to 3 minutes until the fat is melted and quite hot, almost spattering. If you are using a metal baking dish, heat it in oven (no need to cover) until the fat is melted and quite hot.
  10. Scatter the sausage pieces in.
  11. Pour the batter over.
  12. Baked uncovered for about 50 minutes or until a knife comes out clean.
  13. While it's baking, make the gravy as follows:
  14. Take about 1 cup (200 ml, the precise amount doesn't matter) of the sausage broth and put it in a large microwave safe dish with tall sides (a large jug is ideal), and whisk in the corn starch till dissolved. Stir in the parsley, garlic and onion powder, if using.
  15. Stir in the rest of the reserved sausage broth.
  16. Zap in microwave for 1 minute; take out, whisk, put back in microwave and zap on high until thick, about 4 to 5 minutes.
  17. Adjust taste of gravy if desired with black pepper, salt substitute, Worcestershire sauce, etc.
  18. Serve hot slices of the toad with piping hot gravy.

Recipe Notes

For the fat, we used duck fat.

You will need a 2 litre (2 quart) casserole dish. It should be glass if you want to heat the fat in the microwave; metal is fine if you want to heat the fat in the oven instead.

Instead of the 1 egg, you can use 4 tablespoons of liquid egg substitute.

Makes 1 kg. That is, 6 x 150 g (½ cup / 5 oz) servings.

Toads in the hole 1014

The drained sausage in the casserole dish

Toads in the hole 1009

The quick and easy batter

Toads in the hole 1010

All the assembly is done, ready to bake!

Toads in the hole 1011

It almost looks like a pizza!

Toads in the hole 1013

Toads in the hole 1007

The delicious bonus gravy.

Nutrition

Per serving of 150 g (½ cup / 5 oz / ⅙th of the dish), with gravy:

  • 278 calories, 394 mg sodium
  • Weight Watchers PointsPlus®: 7 points

toads in the hole nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Toads in the hole 1002

Tagged With: Sausage

Filed Under: Cooking with canning Tagged With: Sausage

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“THE preservation of fruits and vegetables by canning is now an exact and known science. Our grandmothers, and even our mothers, were content to lose entirely many quarts of fruit each year; and they were never surprised to find a layer of mold on top of each jar. Science has made wonderful advances, however, and in these days any woman can preserve fruit and vegetables without the loss of a single jar or a trace of mold.”

— Ball Blue Book, Edition E. 1920s.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021