By Jason Hicks | February 28, 2012

Photo: Chef Jason Hicks

Toad in the hole is a traditional British dish of pan roasted sausages baked in a Yorkshire pudding – a batter that sets around the sausage and becomes golden and crisp (it is very similar in taste to a pop-over).

For a spin on this British classic, Chef Jason Hicks shared his recipe for Toad In The Hole, only he replaced the breakfast sausage with a spicy chorizo.

Make this dish for your next Sunday brunch or throw it together with a green salad and a glass of wine and call it ‘date night’.

Recipe courtesy of Chef Jason Hick of Jones Wood Foundry

For more great recipes, follow me on Twitter (@MarcusCooks)

Toad in the Hole Recipe

Prep Time: 15 mins
Cook Time: 20-25 mins
Total Time: 35-40 mins


  • 10 oz All-Purpose Flour
  • 6 eggs
  • 2 1/2 tsp salt
  • 1 1/2 cup milk
  • 1/2 cup beer
  • lard
  • 4 fresh chorizo sausages


1. Combine eggs, salt, milk, beer and flour with an electric beater on high speed. Pour through a strainer to remove any lumps.

2. Allow to rest for at least 1 hour (or a day for best results)

Toad in the Hole:
1. Roast the sausages on a skillet, drain on paper towels

2. When ready to cook, preheat oven to 400 degrees and heat the baking dish (Pyrex glass dishes work well).

3. When hot, add 1 tablespoon of beef lard. Place the sausages in the center and pout in the batter 2" higher than the sausage. Bake until golden brown and crisp (about 20-25 minutes).

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