This Sausage Tomato and Sprouts Toad in the Hole is a somewhat new recipe for me. I certainly never grew up with it. It comes from my friend Jon, whose mother is English. He made it for breakfast during our Chesapeake Bay Weekend and it was my first experience with the classic English breakfast. Of course, I loved it and have been making it ever since. It’s really fun to make with kids because you can ask them about the name of the dish and have them help assemble it. Whatever you put in the pancaked batter will be peeking up through the holes, like a toad in the water since the batter will puff up and around the meats and veggies. Added kid bonus, Sausage Tomato and Sprouts Toad in the Hole is quite easy to make and really delicious. And who doesn’t love a savory pancake? Even super picky kids will likely enjoy this dish and it’s great as breakfast or breakfast for dinner. I love adding whatever cooked leftover veggies I have on hand, as well and cherry tomatoes and sausages of course. This week, I made it with roasted Brussels sprouts, but of course, you can add anything you like. I do recommend precooking the meat or veggies though because the batter cooks really fast and there isn’t really time for things to cook all the way through. Jon cooks the meat in the pan in the oven for a few minutes before adding the batter but I opted to brown them in a frying pan just to get rid of a little extra grease. The truth is this Sausage Tomato and Sprouts Toad in the Hole is super forgiving and you can feel free to alter it as you see fit and make it to your specifications. And perhaps that flexibility makes this Sausage Tomato and Sprouts Toad in the Hole all the more delicious.
Sausage Tomato and Sprouts Toad in the Hole
Ingredients
- ¾ cup flour
- 3 eggs
- salt
- 1 cup milk
- 1 cup cherry tomatoes
- 1 cup roasted Brussels sprouts
- 12 links sausage; pre-cooked
Instructions
- Whisk together the flour, eggs and salt.
- When smooth, whisk in the milk. Beat it a lot to get tons of bubbles. Let the batter rest for 1 hour+.
- This is a great time to roast the Brussels and cook the sausages.
- Preheat oven to 425° F.
- In a 9 x 13 pan heat sunflower oil (or something that doesn't smoke) in a hot oven. Swirl it around the pan and up the sides.
- Add sausages, tomatoes, and Brussels (or any other leftovers you have around- just make sure it's precooked or tasty raw because the batter cook time is short enough that most things won't cook through; I love cooked potatoes, or mushrooms). Feel free to be artful about it, or just dump them in.
Pour in the batter gently. 
- Bake approximately 15-20 minutes, but don't open the oven.
- Look in through the window to see when it has risen and started to brown around the edges. That’s when it’s time to serve it! I love this easy and fun English breakfast.
