Yorkshire Recipes

Main Meals

Yorkshire Toad

Yorkshire Toad is a regional version of ‘Toad in the Hole’, and being as it’s from God’s Own it throws everything in to make a simple all-in-one main meal. Aye, we’re not daft up here!

Ingredients 

  • 1.5 lb (675 g) boiled potatoes
  • 2 larged sliced onions
  • 1 lb (450 g) pork sausages
  • salt ‘n pepper
  • plus a Yorkshire Pudding batter, using half a pint (10 fl oz) milk, 4 oz (113 g) plain flour, a large egg & seasoning.   If you don’t know how to make this by now (sighs), say three ‘Hail Mary’s’ for your penance and look at the Yorkshire Pudding batter recipe on this site.

Method

  1. Slice the potatoes to a quarter-inch thickness (about the width of a pound coin). Place these in a baking tin with the sausages, and onions, and a little cooking oil, into a hot oven (around 425-450 F/220 C/gas mark 7-8). A metal baking tin (traditionally square) works best with this dish.
  2. Make the Yorkshire Pudding batter, beating it well for about 5 minutes, and leaving it to stand until the other ingredients are cooked.
  3. When the potatoes, sausages & onions have been in the oven for around 20 minutes, remove the baking tin and add the batter
  4. Return the tin to the hot oven and cook for another 30 minutes until the batter is crisp, well-risen, and nicely browned.

Source:  Yorkshire Cookery. Recipes Collected by Mrs Appleby (1978)  Dalesman Books.  ISBN 0852060564

One Response to Yorkshire Toad

  • Helen Taylor

    Hi there, I’m a Calder valley lass now living in Co Durham, and my grandma used to make the above! 

    We have toad with bacon, it’s the friendly cousin of sausage toad, and you really don’t need a lot of bacon. You just put the bacon bits in with the fat to heat up to blue smoke, and it flavours all the fat before you pour the batter on.  Of course it’s delicious!  I serve with cabbage to help with the salt and sheer heaviness of such a meal.

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