With a twist on the British classic, this toad in the hole uses canned hot dogs rather than sausages. Serve with onion gravy for an easy comforting meal.
This hot dog Toad in the Hole is the second of my recipes for Princes for Come Home to Princes, celebrating affordable, easy to prepare and more importantly tasty, mid week family meals. Good food is central to a happy home, and these recipes offer maximum taste for minimum effort.
Toad in the hole is NOT to be confused with the Australian classic of Frog in the Pond. Something I’d never heard of, until I asked an Australian friend for dinner who expressed horror – it turns out that frog in the pond is a chocolate frog encased in green jelly – a classic children’s party treat and the equivalent of the British pink blancmange rabbit sitting on green jelly grass which was served at every children’s birthday party up until the early 1980s.
Back to the Toad in the Hole – Yorkshire pudding is a thing of beauty, and really very easy to make, you just need to turn the oven up as high as it will go, and make sure that your baking tray and the oil are smoking hot before you pour the batter in. If your Yorkshires have not risen properly in the past then try turning the oven up. Oven thermostats are notoriously unreliable, and some ovens take far longer to come back to their set temperature after opening the doors than others; it would be a shame to miss out on a Toad in the Hole because of the oven temperature.
Hot Dog Toad in the Hole
- in For the Toad the Hole
- 40 g dripping or vegetable oil
- 1 can Princes hot dog sausages
- 70 g plain flour
- 2 eggs
- 100 ml milk
- Salt and pepper
- For the onion gravy
- Glug vegetable oil
- 1 onion - peeled and thinly sliced
- 2 cloves garlic - peeled and chopped
- 2 tsp plain flour
- 350 ml chicken or vegetable stock
- 1 tsp heaped french mustard
- 2 tsp soy sauce
- Preheat the oven to 230C / 220 Fan Gas 8.
- Divide the dripping between four individual pie dishes, place in the oven to melt the dripping.
- Drain the sausages and cut in half to fit the dishes. Divide the hot dog pieces evenly between the pie dishes and cook for 5 - 10 minutes until they start to brown.
- Whilst the sausages are cooking, place the flour into a bowl and add the eggs, mix until smooth. Whisk in the milk in a little at a time, season with salt and pepper. You can also use a jug, or stick blender to make the batter.
- Once the pie dishes, oil and sausages are hot quickly pour one quarter of the batter into each dish over the sausages.
- Cook for 20-25 minutes, until golden brown on top.
- Don’t be tempted to open the oven before the end of cooking time.
- Serve with onion gravy, mash and vegetables.
- For the gravy
- Pour the oil into a small saucepan. Add the onion and garlic and fry over a medium heat until golden. Add the flour and cook for a few minutes stirring all the time. Slowly add about half the stock, a little at a time, stirring well with each addition.
- Add the mustard and soy sauce and season to taste. Add more stock as needed until the gravy is the desired consistency.
You can use sunflower or other oil in place of the dripping.
If you have a delicious recipe that uses Princes canned meats then I’d love to see it. Pop over to Come Home to Princes and share it for the chance to win a £50 voucher each week, or the jackpot prize of £3000.
You may also like my corned beef pasties, made with Princes corned beef.
Recipe for hot dog sausage Toad in the Hole commissioned by Princes. All opinions our own.