Description
Indulge in the festive flavors of Christmas Toad in the Hole, a delightful blend of fluffy Yorkshire pudding and savory sausages that will warm your heart during the holiday season. This dish combines turkey bacon and chipolata sausages nestled in a light batter, roasted to perfection alongside seasonal vegetables. It’s a comforting centerpiece for family gatherings, adaptable for various dietary preferences, and perfect for using up leftovers. Serve it with rich onion gravy and a dollop of cranberry sauce for an extra festive touch that enhances every bite. Whether you’re hosting a holiday dinner or simply craving comfort food, this recipe is sure to impress.
Ingredients
Scale
- 175g plain flour
- 4 large eggs
- 300ml full-fat milk
- 12 chipolata sausages
- 6 rashers smoked turkey bacon
- 2 onions (cut into wedges)
- 200g sage and onion stuffing (rolled into balls)
- Seasonal vegetables (like Brussels sprouts and leeks)
- Chicken stock (for gravy)
Instructions
- Preheat your oven to 220°C.
- In a mixing bowl, sift flour and create a well for the eggs and milk mixture. Whisk until smooth.
- Stretch turkey bacon, wrap around each chipolata sausage, and set aside.
- Heat oil in a roasting tin; add sausages, onion wedges, and stuffing balls. Roast for 20 minutes.
- For the gravy, sauté onions in butter and oil, add thyme, then stir in flour before gradually adding chicken stock.
- Add Brussels sprouts and leeks to the roasting tin after initial baking time; return to oven for another 5 minutes.
- Quickly pour Yorkshire batter around sausages and vegetables; bake for an additional 20–25 minutes until puffed.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 160mg