Red Meat Allergy Friendly Toad in the Hole with Yorkshire Batter
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the batter
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 3 large eggs
- 1 cup whole milk
- ½ cup water
- 1 tsp fresh thyme leaves
For the tin
- 8 pork sausages (about 1.5 lb total)
Chef's tipMatch the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through. - 2 tbsp beef dripping or lard
Chef's tipUse the same amount - shortening works the same way in doughs, frying, and sautéing.
Instructions
- 1
Make the batter at least 30 minutes before baking (up to 2 hours ahead). Whisk the flour, salt, and pepper together in a large mixing bowl. Make a well in the centre, crack in the eggs, and whisk from the centre outward, gradually drawing in the flour. Pour in the milk and water in a steady stream, whisking constantly, until the batter is completely smooth and the consistency of single cream with no lumps. Stir in the thyme leaves. Cover and rest at room temperature for at least 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Add the beef dripping to a 9×13-inch roasting tin and place it on the middle rack of the oven for 5 minutes, until the fat is shimmering and just beginning to smoke.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!