A Reddit user has shared a toad in the hole recipe upgrade that swaps just one ingredient – regular sausages for pigs in blankets – and described the result as "exquisite". The post has prompted a wave of reactions from fellow cooks, with some planning to try the twist for their next meal.
One-ingredient swap wins praise
Posting on Reddit, the user wrote: "Made a toad in the hole tonight using pigs in blankets (because) it was the only sausages we had in the freezer. The upgrade was exquisite." They went on to ask: "What small upgrades to meals add that extra awesomeness for you?"
Fellow Reddit users were left astounded by the idea, reports the Express. One responded: "How dare you, just how dare you. Anyway, tomorrow's tea is toad in the hole made with pigs in blankets."
Another commented: "I think I know what I'll do for Boxing Day dinner this year now." While a third chimed in: "I was really happy with the toad in the hole I made for tea tonight until I read this."
Other meal upgrades suggested
Some recommended incorporating stuffing balls into the mix, while others put forward their own twists on well-known recipes. One person said: "Use crunchy nut cornflakes to make chocolate cornflake cakes." Another said: "I'm a big fan of mash with a bit of swede in, having done this previously when low on spuds."
A third contributor wrote: "Piece of white bread (sprinkled with a little garlic powder, dried herbs, salt and pepper) put underneath a chicken kiev before cooking them both in the oven. When all the garlic butter inevitably leaks out of the kiev it makes 'free' garlic bread."
How to make toad in the hole
BBC Good Food offers a straightforward recipe for preparing toad in the hole. With just 15 minutes of preparation time and 45 minutes in the oven, you can serve four people by following these instructions.
Ingredients:
- 12 chipolata sausages
- 1 tbsp sunflower oil
- 140g plain flour
- 2 eggs
- 200ml semi-skimmed milk
Method:
Heat the oven to 220 degrees or 200 degrees fan-assisted. Put the sausages in a roasting tin with the oil and bake for 15 minutes until browned.
While they are cooking, make the batter. Tip the flour into a bowl with half a teaspoon of salt, make a well in the middle, and crack the eggs into it. Use an electric whisk to mix it together, and slowly add the milk, whisking all the time. Leave to stand as the sausages cook.
Remove the sausages from the oven. The fat should be sizzling hot – if it isn't, put the tin on the hob for a few minutes. Pour over the batter and put the tray on the top shelf of the oven for 25-30 minutes, until risen and golden.
You can readily swap the chipolata sausages for a meat-free option, though be sure to follow the cooking guidelines on the packaging.
