Name: English Style Toad in the Hole
Ingredients: 8 links pork sausage; 1 tablespoon vegetable oil; 2 cups all-purpose flour; 4 eggs; 1 cup milk; salt and pepper to taste

Why it works: Pork and milk are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

English Style Toad in the Hole

Oven400 degrees F (200 degrees C)

Time35 minutes

Ingredients

Directions

Prepare

Preheat the oven to 400 degrees F (200 degrees C).
Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer.
Bake for 10 minutes in the preheated oven.

Make the batter and bake

Meanwhile, in a medium bowl, whisk together the flour, eggs, and half of the milk until smooth.
Gradually mix in the rest of the milk until a smooth batter is achieved.
Season with salt and pepper.
Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered.
Return to the oven, and bake for 35 minutes, or until the center is risen and browned.
Don't worry if the underside seems slightly soft, as this is normal.

Nutrition, whole recipe (rough)

1049Calories

54 gProtein

42 gFat

109 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Pork + milktop 12% of all pairs

Smell alikemoderate

Cooked together4,386 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Pork + peppertop 16% of all pairs

Smell alikemoderate

Cooked together22,121 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Set the batter and help it rise and brown in the oven.
All-purpose flour: Forms the batter structure that bakes into the puffed, set body of the dish.
Milk: Moistens the flour and eggs into a smooth batter that bakes up tender.
Pork sausage: Provides the main filling and fat that flavours the batter as it bakes.

The step that matters

Return to the oven and bake until risen and browned. The oven must be hot when the batter goes in, so steam from the moisture lifts the batter and it puffs. Opening the door or underbaking can cause it to collapse and stay soft.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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English Style Toad in the Hole