Recipes Ingredients Meat & Poultry Pork Recipes Traditional Toad-in-the-Hole 3.0 (12) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 10, 2019 Print Share Share Tweet Pin Email Servings: 6 Ingredients Lard or vegetable shortening, for baking pan 1 cup plus 2 tablespoons all-purpose flour Pinch salt 3 medium eggs ¾ cup plus 2 tablespoons milk 1 pound pork sausages, preferably Cumberland 1 to 2 tablespoons lard or vegetable shortening Prepared English mustard, for serving Directions Heat oven to 425 degrees. Coat a small roasting pan with lard or shortening. Combine flour and salt in a medium bowl. Make a well in the center, and add eggs. Transfer to a food processor fitted with a steel blade. Add milk and 3/4 cup water plus 2 tablespoons water; process until well combined. The batter will be fairly thin and pourable. Arrange the sausages in the prepared pan so that they are not touching one another or the sides of the pan. Bake for 10 minutes. Quickly pour batter over partially cooked sausages, and bake until the batter is thoroughly cooked, puffed, and crispy brown on top, 30 to 35 minutes. Serve immediately with mustard. Print