Sausage and Guinness Toad in the Hole is a traditional Irish recipe for a classic dish of sausages baked in a Yorkshire pudding style batter made with Guinness. The full recipe is presented here and I hope you enjoy this classic Irish version of: Sausage and Guinness Toad in the Hole.
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This toad in the hole recipe is made extra special with the addition of onions, black pudding and a Guinness-based Yorkshire pudding batter.
Ingredients:
5 tbsp olive oil
8 good-quality Irish sausages
2 red onions, sliced into thin wedges
115g black pudding, cut in chunky pieces
Small bunch of fresh thyme, leaves stripped, plus extra for sprinkling
For the batter:
225g plain flour
½ tsp salt
4 medium eggs, whisked
150ml whole milk
150ml Guinness
Method:
Preheat the oven to 220°C (200°C fam/gas mark 7) [having a really hot oven is one of the keys to a good Yorkshire style pudding].
For the batter: sift together the flour, salt and a little ground black pepper into a large bowl. In a jug, beat together the eggs, milk and Guinness.
For a well in the centre of the flour mixture and pour in the liquid ingredients. Using a wooden spoon, slowly incorporate the flour into the egg mixture by drawing it in from the edge. Mix to a smooth batter, then set aside.
Put a high-sided roasting tin on the hob spanning 2 rings and when hot add 2 tbsp oil. Once the oil is hot, the sausages and cook for 5 minutes to brown all over, then add the onions and black pudding and cook for 3 minutes more, until the onions soften and the black pudding crisps up. Stir through the thyme, then turn the mixture out onto a plate.
Add the remaining oil to the tin them set in your pre-heated oven and allow to heat up for 5 minutes. You want it very hot, as that's the secret to get a Yorkshire pudding to rise properly.
Remove from the oven and add in the sausage and onion mixture, distributing the sausages and black pudding evenly in the tin. Now pour in the batter and transfer the tin back to the centre of your oven.
Bake for 45 minutes until the sausages are cooked and the batter is puffed and golden.
Remove from the oven, sprinkle with the extra thyme, then serve cut into squares and accompany with gravy and steamed vegetables.
