This is what I do too, as it means you don't have to measure stuff out!

But being English, dont you cook the sausages in the dish in the oven first, then pour the batter in the sizzling hot pan. I have to admit never trying it with onion gravy. But will give it a try. Yummy.

@@sukigirlful Yes, this is what I do - cook the sausages in the cooking vessel in the oven. It saves on separate frying and washing up, cooks yours sausages and get your pan all nice and hot and greasy, ready for the batter.

Same works for crêpe batter - you can make it all smooth quickly just with a spoon…

I learned that method when I moved to Whitby in North Yorkshire! Far superior more consistent results!

What about his jokes and famous celebrity referencing rhymes?

According to wordhistories.net/2017/04/29/banger/, which actually has original text sources, that's a folk etymology and banger was a term used for canned sausages by at least 1904 and they were probably not low quality or adulterated.

@ Michael Kaykov I was jusst gonna say almost the exact same thing. Thank you for saving me the trouble !

@@sweaterfish6311 that silly entry is totally devoid of irony. None of those excerpts showed the banger was a high quality sausage, just that those eating them enjoyed a filling and satisfying meal. The quality of the sausage cannot be ascertained. Sausies with less meat and more fat and water and other fillers do definately expand and split their casings more often than those with just meat, which shrink when cooked.

OH WE GOT A BURST NOOOOOOOOOOOOOOOOO

yep, @SweaterFish is shat posting bolick links.

I'll never get over how some people call them bangers. Funny shit.

thats the joke

@@GEREIKAT you're right. Too much like part of the toad/frog family.

Ha! It kinda does look like a frog leg!

Hahahaha

mash spuds; not smooth mash, but boiled til completely cooked and only fifty percent mashed. ; and peas (mushy peas if you can) even cheap budget harder peas with a small slab of butter and a bit of a smashing applied, really makes this meal. For me, Bisto original gravy powder, (not those granules) ONLY. Cold water and a very very very slow heat with continual gentle stirring. One thing i do is use a small amount of Olive oil to the cold pan before cold water and gravy powder. It gives the gravy an amazing glossy look and with the richness of the gravy colour and tatse, really makes the meal feel and taste exhuberent. Enjoy!

It’s not really a restaurant dish, it’s home cooking.

@@Iskandar64 yes, I know. My British wife hasn't made it yet, is what I meant.

It's my favourite comfort food. If done right, it should leave you sinking into the couch, sleepy and unable to move! :D

(American in UK, too) I've been here 20 years and STILL haven't had this dish. Haven't had spotted dick, either. I HAVE had bubble and squeak, so 1 in 3 is okay.

Okay Ed~ now I want to know your Nan's method! Here in the U.S., our version of it is simply cracking an egg into a slice of bread you've made a hole in the center of- after melting butter into the cast iron skillet first. Any sausages or bacon are on the side or optional. More known as a kid's meal, Saturday breakfast sort of thing. My husband claims I've perfected bangers & mash however, so there's that. Sadly, we're not eating potato much anymore~ once in awhile though, & it's always that dish we go for. Fantastic when you get it right.=)

@@RV-there-Yet it’s so simple - I put about a cup/cup and a half of flour in a bowl, add salt and pepper and stick a dent in the top with the egg, add about a cup of milk (I’m guessing these measurements because I do it instinctively now) and a little dash of water - if you need more flour to thicken it etc you can add it. Water seems to help it rise. Mix it with a whisk gently until smooth. If it’s too thick, add water, too thin flour (and if it’s a lot of flour, another egg). The batter is better if it’s left to stand for 30 min in the fridge. Avoid further whisking - just turn it over a couple of times using the whisk. The pan then should be rubbed with lard using a bit of greaseproof paper and put in an oven at about 225 degrees until the pan smokes. At that point add the batter mix as quickly as possible - trying not to let the oven cool if possible (I pull the shelf out and use a ladle for individual puds but would pour around cooked but not fully brown sausages in the way chef John did. Close the door and do not open. After 5 min drop the temp to 215 and leave it for 15 - 20 min for individual ones, if it’s a toad in the hole it can take a little longer but not much. That’s why Mum always pretty much cooked the sausages ahead so they had some browning. The bits that cook below the batter tend to be really tender so a little brown is nice but not so much as to make the skins tough. Sausages wise, honestly back in England in the 80’s they were probably the worst (wurst?!) quality known to man (food has really improved here during my adult life). If we had good sausages from a local farm they would be the pride of place and not in a toad in the hole.

Lovely comment Ed, Particularly liked last sentence as I did the exact same thing.

very hungry wanna to eat i will be eat much eat😍

@@Skootavision I am thinking your oven temps are C and not F? Just making sure. That seems to align with Chef John's instructions regarding the heat.

And no to RED ONIONS

@@michellewestusa What's the objection to the red onions? That's even how the royal chef makes it.

That would be a totally different dish. LoL

@@ladoctorasue Yeah, that one went right over you.

@@raecrothers1420 no, it went over you.

He did it traditionally, with a Knorr chicken stock pot

That's how I make it, following an old recipe from a cookbook I had many years ago I always thought the name came from the appearance of the rounded ends of sausage sticking out, looking like little toads.

@@jancie202 G'day Jancie, Yes, that's the mental image I've had of this dish since I was a kid. I also have a faint memory of my Gran making a cross cut at the end of the sausages after the batter was added. Upon cooking, the cut end of the sausages, sticking out of the batter parted a little, giving the impression of the 'toads' with their mouths open. It was from watching my Gran and my Mum cooking that really got me interested in food and, eventually, led me to a cooking apprenticeship at a fine 5-star hotel in Melbourne. It was at a time when generally ordinary British cuisine was competing with European and particularly Italian and Asian cooking. So, it was a great time to be learning how to cook commercially. I left that game many years ago but I still love being 'the cook' at home. Cheers, BH

@@BillHalliwell I'll have to remember to split the ends next time!

Good tips Bill! Your comment about Parisian Essence brought back memories, Mum had a bottle in the pantry that she'd use from time to time to darken sauces and gravies. I thought that it was some kind of magical exotic seasoning agent for a long time, because of the fancy name; her secret weapon that she deployed to make sauces extra tasty. Turns out it tastes like... nothing... Mum was just a good cook. :) Cheers from Sydney

The only other time I have seen him eat half the plate in moments was his recipe for Cilbir, which I highly recommend. kzfaq.info/get/bejne/rdalf9SfsJ7dp5s.html

Well, he just came back from vacation - he was hungry!

Love sage. But if you grow it, contain it or it will take over garden !

​@@lindainparis7349 we had that experience with mint (I think they're closely related?), started with a small bunch and now it grows all along one side of the house

@@willdbeast1523 yes, even worse or even better, depends how you feel about it ! We used to grow both in containers when I was little but growing up I thought I knew better than my parents....(as one always does!) The mint count be pulled up but sage more woody. Took over most of our small garden. Used to make "health soup" boiling lots of sage with lots of garlic. Now, growing even older, that has turned into a great memory....

@@lindainparis7349 that happened to my garden with mint, ugh.

SO WELL!!!!!!!!!!!!!!!!

🤦‍♂️🤣

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??

Bangers? Speak English ! Lol

You mean the edits in between?

Beautiful. Huh?

Oh come off it, he did it properly enough. You needn't criticise absolutely everything 🙄

Used his method, except I literally dumped all batter ingredients at once on a bowl and didn't let the batter sit for more than 10min. Oven was cold, my batter shot through the roof and was nice and crunchy on the bottom with an elastic middle texture.. It was ready within some 20min. I guess it depends on the oven and how fast it heats up

Cast iron makes everything better….except a fried over easy egg which always sticks for me. 😁

Grill is a broiler for the American folks

The batter did look a bit under done which is why I do prefer the traditional method and there's no need for the grill

@@anthonyflanders1347 thanks Adam!

@@HP-hu2fw lmao I knew someone would pick up on that

Marco Pierre White approved!

That'll get back....:)

@Chi Rungo Lmao I do the same thing

🤣

Read the ingredients in Knorr soup. I never touch the stuff.

I was thinking that. I suspect if the oven, the dish and the dripping had been heated up first that might not have happened. Also, a pinch of English mustard powder for heat, if that's your thing. It still looked nice though.

yes, should be more like a custard. Not a fan of this method.

Do not complain here

@@nonatie8514 why not? Are we communists now?

agreed. worked as a chef in a local English pub, and never would that be acceptable.

Yes - I Googled that too. LOL

Less sputter and more pop the casings like a firecracker

Bangers and mash, with mushie peas. My grandparents were engl8sh

Because if there's one thing you want in your down time during the worst war to date, it's sudden exploding noises. 😂

@@trixmania did they mash the peas to prevent them from rolling around on the plate?

Drove me crazy … you could graft a sine wave to it …

His voice inflections almost make notvwatch.

I had to turn the sound off. And that pudding wasn't cooked.

I fall asleep thanks to it

@@RetroRegan looked cooked to me

I always use steel or aluminium pans, and let them develop a patina from having oil cooked into the surface. A well seasoned cast iron skillet/pan works for this as well. (don't scrub them into looking like new, just make them clean and that's enough) Also don't be conservative with the amount of fat, you want enough that it can form a consistent layer between the batter & the pan without dispersing. If the pan is hot when you start then it shouldn't absorb too much.

I use cast iron- perfect every time. The bottom gets nice and crispy.

Nutmeg doesn't below in any gravy that is utterly disgusting

That's why it is traditional to pour the batter into a very hot sizzling tray of lard or beef dripping - no stickage, and lovely puffed up edges and soggy middle. Also any left over (as if!) served cold next day with strawberry jam or marmalade tastes even better, yorkshire pudding style.

Traditional Toad in a Hole in the US is bread with a hole and an egg dropped in then fried. My grandmother made it for me, I make it for my kids and grandkids. :D kzfaq.info/get/bejne/bciHqbyQ2tbFloU.html

In my version of the story, they all outran the cook, who gave up and baked Chef John's recipe. It's titled The Four-Toad Sloth.

@@CAPSLOCKPUNDIT ha ha- that’s a fun version

tbf chef john's isn't cooked, or should i say cooked in the way that any brit would recognise, its raw in the middle.

@@tam8197 I thought so too.

@@tam8197 after 30 minutes at 500 degrees F, I don't think it is "raw" . . .

@@brianhammer5107 and yet brian... you can clearly see its raw in the middle. look son, don't tell the brits how to do a yorkie pudding. its like frenchsplaining to a frenchie how to make a cherry clafoutis.

@@tam8197 "rare" is not the same as "raw" - that food was subjected to 500 F - no chance it was 'raw'

That seems like a combination of toad in the hole and bangers and mash. If I have British bangers at home, I make one of the other. The batter used in the toad in the hole (Yorkshire pudding) kind of replaces the need for the potatoes (at least for me). But I usually serve my toad in the hole as a portion that covers the whole dinner plate! Lol.

@@skyhawk_4526 I wish I could get a good British Banger in my area. Northeast US, my choices of any kind of good sausages is very limited.😕 Good ground pork is impossible to get in my local grocers. They only grind it extra lean. There's no flavor in that. I started ordering good Berkshire ground pork, but don't have a sausage stuffer to make links, I do use Chef John's breakfast sausage patties recipe. That's really good, but not the same as eating a link.

@@saltycrow Me too! I live in the North Bay Area in California and have the same problem. My grocery store used to sell Saag brand bangers, but stopped a couple years ago. Since then, my only option is to drive 3 hours each way to Sacramento where there is a British food store that sells them frozen. Some places will sell them online for next day shipping and delivery. They come frozen in an insulated package. Although, I get nervous about ordering perishable things like that. I also wish it was easier to find a better variety of sausages. For fresh sausages, pretty much all that's offered in the grocery stores in my area are bratwurst and garlic sausage.

@@saltycrow Due to this, I actually bought my own meat grinder. It's still in the box it came in. Lol. I have seriously been considering, just making my own bangers and other sausages since I could season it myself. It just seems like a lot of work to order the casings and soak them, link them, and all that. But it might be the best way to go.

@@skyhawk_4526 I've ordered really good meat from Heritage Foods. They have excellent fresh ground pork you could season anyway ya like. And I can vouch for their shipping. Everything I've ever bought from them arrives in a insulated box packed with enough ice packs to keep everything frozen. That said, I live in the northeast and started ordering during winter months, it's cold here. So I got lucky that way. Where you live, I'd try to plan the order so delievery is during a day you'll be home so you could get it refrigerated or in the freezer asap. With the amount of ice packs they use, you should be ok. I have the grinder (kitchen aid attachment), I just need the sausage stuffer and casings to go with. I've been looking at LEM products, but my budget isn't having it right now. Lately, I've been spending my extras on grill accessories for a grill I haven't bought yet, lol. My previous grill gave up the ghost a year ago and I'm so hungry for some grilled foods. Back to the point.... I've considered just using Chef John's breakfast sausage patties recipe and forming them by hand into a link style instead of buying something gross at the store.😏 At some point I would really love to try an authentic British Banger though.

@Travis -- as opposed to 'figuratively' cooking it? :-)

@@brianhammer5107 If that were the case, then I watch enough KZfaq food videos to figuratively cook enough meals in one day to feed a small town. LOL

Or the gardener. Or Flopsy and Mopsy

Hi sorscha

If he was that into english food chef john did you a favour. (jokes aside i heard anyone who dumps a person that cooks for them goes straight to hell)

@@zachweyrauch2988 I feel sorry for all my ex girlfriends then :-D

You should’ve obeyed internet rule 2 on relationships. “No cooking before marriage”. Now you know what rule 1 is, don’t you.

You're better off - only an idiot would break up with somebody who cooks for them. I made the mistake of cooking for a girlfriend and now we're married with two kids (who I have to cook for as well) 😆

It could have been worse. Did you see the American lady, that did a tiktok video, making a 'cup of British tea' in a microwave!? It almost caused an international incident! :D

@@BloodyChunX I don't use and am not interested in TikTok, other than how you can get rickrolled many times in there. Long story short, I haven't seen it (and why did it almost cause an international incident, anyway?)

@@gamingmusicandjokesandabit1240 TikTok is awesome, he was my favourite character in the Return to OZ.

@@gamingmusicandjokesandabit1240 I saw that video on KZfaq. I'm American and I was appalled .Even though I don't take tea all that seriously unlike our British cousins.

@@BloodyChunX She also did "British eggs" and a couple of others that were similar. 99% certain she does it on purpose for hateclicks. Same as all those people making food on their counter top at the moment.

If your food can't hurt you then are you really worthy of eating it?

wtf this looks fucking gross. And when it looks gross despite this guy making it, you know its a bad recipe

Whats this from?

From my mind but having a long, intense reading background, many others wrote it...

i prefer olive oil over lard, but my mother was italian

It’s your choice really, but don’t forget the stock pot.

@@uttampaudel2583 it seasons in a way salt never can

@@mikehindley3 If we're being honest, Knorr takes the guesswork out of seasoning. Knorr Homestyle Stock (TM) does the job for you!

For this I reckon, two... three cubes.

ok you sexchef, Gino.

Severed?

Yessss, definitely mashed potatoes and that good onion gravy.😋

@@majoroldladyakamom6948 you always get one don’t you..served it’s the predictive text that spelt it that way I didn’t really take much notice of the spelling SERVED

@@saltycrow yes mate and a nice sprinkle of black pepper

@@chrisgoulding8677 Oh yes, can't forget that black pepper, so good.😋 P.S. we knew ya meant served. I had to turn my auto added predictive text off cause the internet police was always pointing out my errors.🙄

I create the architecture of my battered mixture. Not an exact rhyme but the best I can do in the moment.

​@@ziziroberts8041 You are after all the boss of your own toss 🤣

@@workdaygourmet Electric Whisk soon fixes lumpy flour issues :D

Same. I make Yorkshire pudding batter by putting everything all at once into a blender. Works great.

​@@monkeytail2002 electric whisk to the rescue when I mess up my steps :P I have an irrational adverseness to plugging in appliance where avoidable (too lazy to dig my mixer out of the cabinet, probably got more arm exercise from that laziness 😂)

I don't see the advantage of a cold oven method, when it's not that hard to preheat the casserole and get the fat sizzling

Thought the same. The other part is that it doesn't deflate as much because the crispy outer coating holds the structure together, so it stays light and fluffy instead of turning into stodgy blobs.

Can I just... pour the batter over the sausages, in the same oven-safe pan they are getting browned? I mean, this works for dutch babies, and it's one less thing to clean.

@@Arnkh traditionally the sausages are on top but there is not reason not to use the same pan

@@Arnkh Yes. The usual approach I take is to brown the sausages in the oven, in the oil. I start the oven at 200, sausages and oil in, then when they're looking good and browned I jack the temperature up as high as the oven will go. Wait until the heating light goes off, then add the batter in-situ and drop the temperature back to 200. This video actually inspired me to cook it for breakfast today (it's Saturday!) but to do homemade gravy. So I put a dish in the oven at max temperature, browned the sausages in a pan like Chef John did, took them out of the pan and put them on a plate, added the oil to the dish in the oven, brushed it up the sides, added the sausages, gave it 2-3 mins to heat back up, oven door back open, batter in, door closed, temperature down to 200 for 25 mins. Leftover oil in the pan made the gravy. Came out great. No sticking, got really high crusty peaks, lovely soft fluffy inside.

Its not a restaurant dish its more home cooking, Great though, reminds me of childhood.

That is not a proper toad in the hole! You wouldn't find a British person cooking it that way!

There are lots and lots in Great Britain....

Bubble and squeak is traditionally and basically leftover veg and cooked spuds from the previous day’s Sunday roast dinner. Dump the veg and spuds in a frying pan and break it up and fry it off, making sure you get a nice, crisp browned crust. Served with leftover Sunday roast meat. This was always the Monday meal in our house. Bubble and squeak was never really a proper recipe, if you see what I mean. 🙂 As with anything else, everyone will have their own way of doing it. 😊

Toad in the hole is still commonly eaten but bubble and squeak not so much

@@MackerelCat I kind of thought Bubble and Squeak (which is a weird name) was not common anymore. It was mentioned in Bedknobs and Broomsticks which is set during the1940's.

@@Caitlin1928 I also saw Bubble & Squeak mentioned in one episode of The Andy Griffith show. Aunt Bea was away and by chance an Englishman named (I think), Malcolm Merrywether made it for Andy and Opie. Probably originally aired in the 60's I'm guessing. It was a black & white episode anyway. Pretty funny too. But after watching it many years later, I had to google it to see what it was exactly. It was such a odd name. Recipes I found said it was cabbage and mashed potato mixed and fried in a hot skillet till browned and crispy on both sides.

Bubble and squeak, outer London, UK, 1950s Essentially a Monday dish made of leftovers from Sunday Roast midday meal. Usually leg or shoulder of lamb (called lamb but in fact mutton) , mashed potatoes, baked potatoes and greens (cabbage, Brussel sprouts etc). Lamb was the cheapest meat so most often served. The joint was cooked for hours and the fat and juices rendered put in a large pudding basin, some of the juices used for gravy. The solidified fat was called dripping. Monday any leftover baked and mashed potatoes and greens were mixed together, peppered and fried or baked in very hot dripping. The potatoes cooked up golden and crusted. So delicious - probably due to the animal fat used. Sunday lots potatoes cooked to keep potato /greens ratio palatable. Also bread and dripping was a thick slice of bread, meat juice now jelly spread over and some dripping smashed on top. Sounds ghastly but tasted delicious!

I would have to put mine on broil for it to heat up fast and well, that wouldn't go well.

I have the same problem with mine. I bought it when my old electric cooker broke and when the new one was getting connected they found it was the connection box that had developed a fault, not my old cooker (which had already been sent to the tip). This one is nowhere near as good as the old one and everything takes twice as long to cook because it takes so long to heat up. As soon as I've saved up enough for a new one, it's gone.