British · main
Toad in the Hole
Toad in the Hole reads richness 8.5, umami 8.1 and salinity 4.5 on Palate's 0–10 flavor X-ray — a British main, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.5 / 10
- Sweet & Fruity — 2.0 / 10
- Sour & Bright — 0.6 / 10
- Bitter & Earthy — 2.9 / 10
- Rich & Fat — 8.7 / 10
- Aromatic & Spice — 4.2 / 10
The measured notes (of 18)
Richness 8.5 · Umami 8.1 · Salinity 4.5 · Allium 4.0 · Smoke 2.6 · Sweetness 2.0 · Herbaceous 1.9 · Earthy 0.8 · Bitterness 0.7 · Floral 0.6 · Sourness 0.6 · Nutty 0.5
What's in it (8)
- 8 pork sausages
- 1 cup plain flour
- 3 eggs
- 1 cup whole milk
- salt to taste
- 3 tbsp beef dripping
- 2 onions
- 4 sprigs fresh thyme
Time & effort: about 1 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 217.9 kcal, 11.3 g protein, 12.2 g fat, 15.2 g carbs
Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (5 steps)
- Par-cook sausages in a little oil in a roasting tin until lightly browned.
- Make a smooth batter of flour, eggs, and milk and let it rest 30 minutes.
- Heat the tin with the sausages in a hot oven (220C) until the fat is smoking, then quickly pour in the batter.
- Bake 25-30 minutes without opening the oven until the batter is puffed and deep golden.
- Serve with onion gravy.
Dishes with a similar flavor shape
- Kielbasa (Polish Smoked Sausage) — Polish
- Pâté de Campagne — French
- Sopa de Pedra — Portuguese
- Bratwurst — German
- Feijoada à Portuguesa — Portuguese
Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.