This toad in the hole recipe is one specifically for the Kamado because we’re really using the smoker more like a traditional oven.
For the unitiated, toad in the hole is basically sausages in Yorkshire pudding. It would appear a well documented recipe down through the ages originally using any scraps of lower quality leftover meat and more recently in war time using spam. That said, no-one seems to know why it is named as such.
This is a typically English dish, hardly posh nosh but great comfort food on a winter’s evening drowned in onion gravy and if you’re going to make this for the first time, I guarantee it won’t be the last.
The first stage uses the grill the sausages and for stage two we need the plate setter to set up for indirect cooking so make sure that you’ve got some heat resistant gloves handy. You’ll also need an oven tray.
Weigh out the flour and sieve it into a mixing bowl, add the egg and the egg white a splash of milk and start whisking. Continue to add the milk and whisk until you have a thick batter of consistency that will coat the back of a spoon.
Set your kamado up for direct cooking first and grill the sausages for 15 minutes until they are lightly browned. When done, remove the sausages and place them in an oven tray, insert the plate setter (use heat resistant gloves) and crank up the egg to 180°C or 350°F now you've got a kamado oven.
Place your oven tray with oil in the kamado for 5 minutes and let it get up to temperature. Lay the sausages out in a line in the oven tray and pour over the batter. Place the oven tray in the Egg and roast like in an oven for 20 minutes taking care not to lift the lid to the Egg and release the heat during the cooking process.
After 20 minutes your toads (sausages) will be done together with soft fluffy Yorkshire pudding. Serve immediately with onion gravy.