Nobody really knows why it is called Toad. There are a few speculations here, but to be honest, who cares? It’s a delicious way to make simple or even sparse ingredients into a very filling meal. You can make the pastiest of tinned sausages into a decent meal with this and everyone would be happy. (If they are not, tell them to learn to cook for themselves.)
When I lived at home with the parents, we used to have Sausage Toad, Chop Toad, all sorts. I’ve made myself Fried Tomato Toad, too, which was delicious. I got the bug again after watching this Glen and Friends video (he’s a fabulous source of food knowledge) and so having used his method, it’s worked every time and I don’t have to remember measurements! This does lead to Sudden Toad.
1 sturdy deep roasting tin or heavy skillet that can also go into the oven
Worcestershire sauce (for USians, it is pronounced WOO-ster-shuh or just plain old WOO-ster. Much easier. How it’s made.)
Filling for my version
6 sausages (whatever flavour you want, chunky veggie sausages work fine)
Handful of chopped smoked bacon or ham chunks to go in the bottom of the tray (veggie bacon can be used here)
Cooking fat of your choice (I had beef fat, but use whatever fat you like that can go to a very high temperature)
Off we go.
Crack eggs into a glass measuring jug.
Note volume/level of eggs.
Add same volumes of flour and milk.
Add 1 tsp salt.
Add 1 tbs Worcester sauce. (not traditional I know but it works)
Whisk the batter ingredients together well, so no lumps of flour remain. It should be the consistency of pouring cream. If you think it’s too thick, you can add some water to thin it out.
Leave it to rest for half an hour. It can rest for ages, to be honest!
Heat the oven to 220C/200C fan/gas 7.
Put the bacon and sausages into the roasting tin with the oil/beef fat/lard and bake for 15 mins until browned and the fat is sizzling. If it isn’t sizzling, I have been known to put the whole tin on the stove top to get it even hotter. Doesn’t take long at all.
Pour the batter in, over and around the sausages, and put the tin back in the oven as fast as you can.
Cook for 25-30 minutes until the batter is risen and puffed up.
DO NOT OPEN THE DOOR UNTIL THE BATTER HAS RISEN.
Serve with veg, gravy, no gravy or however the hell you like to be honest. It’s your dinner.
I haven’t attempted a vegan version, but I may give it a go, just to see how aquafaba stands up to it. If nothing else, I’ll have a decent savoury pancake….