A take on the traditional Toad in the Hole

February 9, 2017

skillet pan of toad in the hole

Toad in the Hole, that wonderfully traditional dish, has been recorded in history as early as the 18th Century, although no one can agree on the origin of it’s unusual name.

Until now, we have never considered altering the recipe from the reliable original, however Signe Langford of Signe’s Kitchen, has used Highland Park Whisky-infused sausages in her alternative recipe. Why didn’t we think of that?

Believe it or not, thanks to our partnership with The Healthy Butcher, these whisky-infused sausages are available to purchase along with a whisky-infused lamb pot pie (if you happen to live in Ontario, Canada).

Nevertheless, with or without that extra magic ingredient, you can’t go amiss with a good sausage in batter pudding. And perhaps a wee dram to pair with it.


  • 2 tbsp (30 ml) vegetable oil
  • 6 sausages at room temperature
  • 3 free-range eggs 1 cup (250 ml) all-purpose flour
  • ¼ tsp (1 ml) fine sea salt
  • ¼ tsp (1 ml) white or black pepper
  • 1 tsp (5 ml) dried juniper berries, crushed
  • 1 cup (250 ml) whole milk


Preheat oven to 425F (220C)

Add the oil to a 10-inch (25 cm) – give or take a couple of inches is ok – high-sided cast-iron skillet or Dutch oven; add sausages and brown, turning often for about 10 minutes.

Make the batter while sausages are browning. In a large bowl, whisk together the eggs, flour, salt, pepper, and juniper. It will be thick; add the milk, a bit at a time, whisking until it resembles a smooth pancake batter.

Arrange the sausages around the skillet in a nice even and attractive way for easy portioning at the table and all round good looks, and pour the batter over them. Immediately transfer to hot oven; bake for about 20 – 25 minutes or until nicely puffed and golden around the edges.

View the full recipe here: signelangford.com

Highland Park Whisky, The Orkney Single Malt with #VikingSoul

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