Meat + Poultry Sausage Carrot and Spring Onion Toad in the Hole Be the first to rate & review! The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on February 28, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 40 mins Servings: 4 Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 6 ounces small multicolored carrots (about 10 carrots), trimmed 6 ounces small spring onions (about 4 onions), green parts cut into 3-inch pieces and bulbs halved lengthwise 4 (1-oz.) breakfast sausage links 1 teaspoon finely chopped fresh thyme 2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 3 large eggs ¾ cup whole milk Pinch of freshly grated nutmeg ¾ cup all-purpose flour (about 3 1/4 oz.) Finely chopped fresh flat-leaf parsley, for garnish Directions Preheat oven to 425°F. Combine oil and butter in a 12-inch cast-iron skillet, and heat in preheated oven 10 minutes. Carefully remove hot skillet from oven. Add carrots, spring onion greens and bulbs, sausage links, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet, and toss to coat. Spread mixture in an even layer. Roast at 425°F until vegetables and sausages are sizzling and just starting to brown, about 8 minutes. Meanwhile, whisk together eggs, milk, nutmeg, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl until well combined. Add flour, and whisk until batter is very smooth. Remove skillet from oven, and transfer vegetables and sausages to a plate. Do not wipe skillet clean. Immediately pour batter into hot skillet, and quickly arrange vegetables and sausages on top, leaving a 1/2-inch border. Bake at 425°F until puffed, golden brown on edges, and set in center, 22 to 28 minutes. Remove from oven. Garnish with parsley, and serve immediately. Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Suggested Pairing Lively, juicy sparkling wine: NV Mionetto Prosecco Brut Rate it Print