This toad in the hole recipe is one specifically for the kamado because we’re really using the smoker more like a traditional oven.
I'm not adding any extra smoke, I'm just adding a subtle flavour dimension by cooking over charcoal
For the un-initiated, 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 although there are some pretty good stabs at the origins in this article.
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.
Note: I haven't included the onion gravy in the ingredients or method statement.
The first stage uses the kamado to grill the sausages and for stage two we need to set up for indirect cooking by inserting the heat deflector stones into position so make sure that you’ve got some heat resistant gloves handy.
You’ll also need an oven tray.
Serves:- 4 people
Preparation Time:- 10 minutes
Cooking Time:- 35 minutes
Total Time:- 45 minutes
The following allergens are present in the ingredients list.
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.
Note: If you have a kamado with split heat deflector stones then rather than follow the method statement below you can insert on stone and complete the whole cooking process without interruption.
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 put them to one side.
Insert the heat deflector stones (use heat resistant gloves) to reset your kamado for indirect cooking and stabilize the temperature at 180°C or 350°F.
Place an oven tray with oil in the kamado for 5 minutes and let it come up to the smoke point. Now quickly lay the sausages out in a line in the oven tray and pour over the batter.
Close the lid on your kamado and bake at 180°C or 350°F for 20 minutes taking care not to lift the lid and release the heat during the cooking process because this will prevent your Yorkshire pud from rising.
After 20 minutes your toads (sausages) will be done together with soft fluffy Yorkshire pudding. Serve immediately with onion gravy.
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