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Savory Pudding with Sausage and Tomatoes

139

This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.

  • Servings: 4

Photography: Jonathan Lovekin

Source: Martha Stewart Living, September 2012

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 3 large eggs
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon coarse salt
  • 1 pound sausage
  • 5 whole scallions
  • 1 tablespoon extra-virgin olive oil
  • 10 cherry tomatoes

Directions

  1. Preheat oven to 425 degrees. Blend flour, milk, eggs, butter, and salt. Brown sausage and scallions in olive oil in a 10-inch cast-iron pan. Pour batter over sausages, and top with tomatoes. Bake until puffed and set, about 30 minutes.

Reviews Add a comment

  • Love_Z
    16 JAN, 2017
    This. Was. OUTSTANDING. Easy to make and quite a conversation piece. My friend's mom made toad in the hole for us in the 1980s. This is just how I remember it... only so much better. My kids loved it. Definitely one of our new favorites.
    Reply
  • superversatile
    10 OCT, 2012
    Delicious! I substituted the regular sausage for vegetarian Italian seasoned sausages & added some asparagus. On the side I made vegetarian brown gravy. Perfect combo.
    Reply
  • BevLeach
    15 SEP, 2012
    This is one of those comfort reciepe that everyone should keep. I made mine with sliced tomatoes and added some yellow and orange peppers. Also made a brown gravy and served with salad. with winter coming soon I can see this on my table quit often.
    Reply
  • MsMudcat
    15 SEP, 2012
    Turned out just like the photo. What an impressive and easy dish. Tasted great too. I used some German sausage purchased at my local Farmer's Market and cherry tomatoes from my garden. Also warms up well.
    Reply
  • DeborahNanaimo
    9 SEP, 2012
    I made this tonight. We are an empty-nest couple and it was perfect - just added a salad. As always, I tweaked it for our tastes. No scallions, Substituted asparagus. Used turkey/feta/spinach sausage from our local butcher. Added some fresh thyme from the garden. I keep a book of tested recipes - this one is a keeper!
    Reply