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A Toad In A Hole recipe cooked outdoors, how cool is that? Watch the video and read on for the recipe and thoughts.
Here's an Toad In A Hole recipe from the UK that we cook in our cast iron dutch oven outdoors. You can cook this in your kitchen, but its more fun to use this using fireplace cooking, outdoor cooking, or campfire cooking. Perfect for those urban homesteaders who want to take their cast iron outside, build a fire, and cook comfort food. We were introduced to this dish by our friends Barbara and Chris ( who are English ) and visited us at our CT house. Chris made this for us one day. Toad in a Hole is supposed to be for dinner, but I think its great for breakfast, especially after a night out imbiding.
I changed this up a bit from the standard by adding cheddar cheese, which seemed perfectly acceptable seeing that Cheddar Cheese is from England, and cheese tastes good with eggs already, so why not mix them into the recipe?
I make this recipe in a dutch oven, and its super fun to bake the Toad In A Hole outdoors. In the cooking video, we used charcoal to heat the cast iron dutch oven, but you can make this in a fireplace or in a campfire as well.
Want to bake Banana Bread the same way? Watch our video here.
Buy a Dutch Oven here, and an chimney charcoal starter. This post may contain affiliate links which won’t change your price but I earn a commission from. Thx!
- 4 sausages sliced in two and then halved. I used sweet italian sausage from our local butcher, but most any sausage you like will work.
- 1 cup of flour - all purpose works fine, but use what you've got.
- 1 tablespoon coarse salt
- Herbs of your choice, rosemary, chives, oregano, tarragon, whatever you have and like, chopped coarsely
- 1 cup milk
- 3 eggs - i'm a big fan of local eggs, so try to get some, help out your local farmers.
- 2 - 3 tablespoons of good mustard, brown, spicy, deli - whatever you like.
- 1 cup grated sharp cheddar cheese
- Fire: This recipe takes about a chimney starter full of charcoal. we used about 10 charcoal briquettes on the bottom of the cast iron to start the cooking. if you are cooking this in a fireplace or campfire, be careful not to get the dutch oven too hot.
- Take the sausages that have been cut in half and then sliced open lengthways and put them in the dutch oven to brown.
- While the sausaged are browning, take the other charcoal or wood coals and pile some on the lid of the dutch oven to preheat it.
- Beat the 3 eggs together, then to it the flour and salt and milk and herbs.
- When the sausages are browned on both sides, pour the egg batter mixture into the dutch oven and cover.
- Place more coals on top of the dutch oven and bake for 30 minutes. If it smells like it is burning, open the cover and check. you may have to move the dutch oven to a cooler part of the fire, or remove some briquettes.
- The dish is done when the batter is yellow with brown patches, you will know when its done. It will smell great.
A little HP sauce on it is great. I love the addition of cheese. I'm going to do some tonight with local bratwurst!
wow. that's great idea with the HP and what's not to like about bratwurst! eric.
Made it tonight with brats. Yummm! Thanks for sharing the recipe! 🙂
Hollandaise sauce would be wonderful over the top and served with a nice salad.
Looks like a fun camping meal. I'm wondering about the rosemary. Aren't those big "needles" kind of hard to chew in the finished product?
Looks great! Can't wait to try it. Please do more outdoor cooking recipes.
Eric Gunnar Rochow
working on some fireplace cooking ideas for this fall. stay tuned. eric.
Looks great, however, being a germaphobe, could you please wash your hands after you play with the dog before you touch food. We all have our idiosyncracies! Enjoy your videos!
hiii i am 16 years old and ur video is awesome!! thanks for teach me so many things 🙂
Eric, what size pan were you using in the video and if I were to cook this on a camping stove, what temp would you guess it should be at? Thanks!
@chris, that is about a 9" dutch oven i was using, as for temp, its a bit of a coin toss for a camp stove, you'll have to check it as you go along, thanks, eri c
Reminds me of when I made pineapple upside down cake in coffee cans in girl scouts over the campfire. I think that pan would be really suited to that recipe; would make a really crispy crust to the cake. You put the pineapple rings or chunks in the bottom, then cake batter on top, and then flip.