Sausage Toad in the Hole with Hazelnut Stuffing and Sage Leaves
Welcome to a delight that marries the heartiness of sausages with a hazelnut-infused stuffing, all encased in a golden, fluffy Yorkshire pudding—a classic British dish known as “Toad in the Hole.” This recipe takes a traditional favorite and gives it a delightful twist by introducing the earthy richness of hazelnut stuffing and the aromatic touch of sage leaves.
Plump sausages are nestled within a light, airy batter, concealing a flavorful hazelnut stuffing that adds depth and nutty undertones to every bite. The addition of fresh sage leaves infuses the dish with herbal fragrances, enhancing its rustic charm and elevating its allure.
Ingredients
4 sausages
2 shallots or 1 medium white onion, chopped
4 fresh sage leaves, chopped
1 tbsp olive oil
½ cup diced hazelnuts
1 ¾ cup bread crumbs
¾ cup water
4 tbsp oil
1 cup self-raising flour
4 eggs
.75 cup milk
1 spring thyme
1 sprig rosemary
2 bay leaves
Salt and pepper
Directions
To make the stuffing, place the shallots, sage, and olive oil into a pan and cook until soft.
Season with a little salt and pepper, as this will help draw out the moisture and cook evenly without too much color.
Add the diced hazelnuts and bread crumbs, then pour in the water and continue to cook on a low heat. The water will absorb into the mixture and thicken to a stuffing.
Remove the stuffing from the heat when it has thickened and leave to cool.
Once cooled use an ice cream scoop to portion up the stuffing and place on a tray. Meanwhile, to make the Yorkshire pudding whisk the flour, eggs, and milk in a bowl, then leave to rest for 20 minutes.
Preheat a heavy oven-proof frying pan that you can put in the oven.
Cook the sausages in plenty of oil; it might seem like a lot of oil, but you need it to cook the Yorkshire pudding mix.
Once the sausages are golden and brown, turn the heat up and pour in the Yorkshire pudding batter.
Add 4 balls of stuffing mix and top with the fresh herbs.
Bake in a preheated oven (390 degrees) for 40-45 minutes or until the Yorkshire pudding is golden brown and risen up the sides.
You can also serve the stuffing with any roast dinner and they are perfect for freezing.