Recipes Ingredients Meat & Poultry Pork Recipes Traditional Toad-in-the-Hole 3.0 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 10, 2019 Print Rate It 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. Rate it Print