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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Blend together flour, milk, eggs, butter, and 1 teaspoon salt. Brown sausage and scallions in oil in a 10-inch cast-iron skillet. Pour batter over sausage mixture, and top with tomatoes. Bake until puffed and set, about 30 minutes.

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Reviews (6)

140 Ratings
  • 5 star values: 32
  • 4 star values: 31
  • 3 star values: 35
  • 2 star values: 32
  • 1 star values: 10
Rating: 1 stars
10/12/2018
I won't make this again. I usually love Yorkshire pudding, and Toad in't [filtered], but this recipe was just off. The sausage and tomatoes were good, though.
Rating: 5 stars
01/16/2017
This. Was. OUTSTANDING. Easy to make and quite a conversation piece. My friend's mom made toad in the [filtered] 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.
Rating: 5 stars
10/10/2012
Delicious! I substituted the regular sausage for vegetarian Italian seasoned sausages & added some asparagus. On the side I made vegetarian brown gravy. Perfect combo.
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Rating: 5 stars
09/15/2012
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.
Rating: 5 stars
09/15/2012
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.
Rating: Unrated
09/09/2012
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!
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