British Toad-In-The-Hole With Hickory Smoked Bison Sausage
If you grew up in America, you might be familiar with the version of toad-in-the-hole involving frying an egg in a circular cut out in the middle of a piece of toast. That’s a delicious breakfast for sure, but today our focus is the British rendition of toad-in-the-hole. Which is altogether different. If you’ve never had Yorkshire pudding before, you’re in for a treat. It’s a fluffy, light bread-like creation that was practically made for soaking up gravy. Toad-in-the-hole involves making a delightful Yorkshire pudding with golden brown sausages nestled inside, topped off with a savory onion gravy. If there’s one thing the Brits really know how to do right when it comes to food, it’s warming, comforting dinners that leave you feeling completely satisfied. Naturally, I used our bison hickory smoked sausages for this recipe - one of my all time favorite items.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 4 hickory smoked bison sausages
- Bison tallow
- 1 cup whole milk
- 3 large eggs
- 1 cup all purpose flour
- ½ teaspoon mustard powder
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 large onion, chopped
- 1 large clove of garlic, minced
- 1 ½ tablespoons butter
- 2 tablespoons flour
- 1 teaspoon apple cider vinegar
- 2 cups bison bone broth
- Sea salt & freshly ground black pepper to taste
- Preheat the oven to 400 degrees Fahrenheit. Grease an 8x10 or 9x9 baking dish and set aside.
- In a large mixing bowl, whisk together the flour and mustard powder. Add the eggs and milk, whisking continuously until you have a super smooth, light consistency. Set aside for 30 minutes (this step is essential).
- Grease the bison sausages with bison tallow using your hands to warm and spread the tallow. Place the sausages in the greased baking pan and brown them in the preheated oven for 20 minutes, flipping halfway through.
- Remove the casserole dish from the oven. Turn up the oven temperature to 450 degrees Fahrenheit.
- Quickly without letting the casserole dish cool off, pour the Yorkshire pudding batter over the sausages. Sprinkle the thyme and rosemary over the top.
- Bake for 20 minutes, then reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for about 10 more minutes. The Yorkshire pudding should be cooked all the way through.
- Meanwhile, make the onion gravy. Melt the butter in a large cast iron skillet over medium-high heat. Sauté the chopped onion and minced garlic until soft and fragrant. Add in the flour and apple cider vinegar, stirring to combine. After about a minute, pour in the bison bone broth. Slightly increase the heat and vigorously whisk until the gravy thickens up. Turn the heat to low and simmer for 2-3 more minutes, adding sea salt and freshly ground black pepper to taste.
- Serve the toad-in-the-hole immediately with onion gravy generously spooned over top. Enjoy!
Don’t Hesitate To Reach Out To Our Awesome Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!
Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.