Susan's Place Transgender Resources

Do you like to eat toad-in-the-hole?

Its many varieties appear to be popular in the U.K.

No!!, I love them.

It's a British staple. Yes, yes, and Yes!!

Anna, you are my spirit animal. <3

I've seen a few US folks have it over here and are blown away. It's basically a huge Yorkshire Pudding (preferably made from scratch), cooked with some good quality sausages embedded in it, and doused in really good, thick gravy. It's to die for, not even kidding.

One thing I miss about Merry Ole 🇬🇧 is the food for sure.

Quote from: ChrissyRyan on April 18, 2025, 06:25:15 PMDo you like to eat toad-in-the-hole?

Its many varieties appear to be popular in the U.K.

There is only one 'variety'.. that is Wall's bangers and a Yorkshire pudding as big as yer face.. lashings of Bisto and maybe, just maybe (as a special treat) a dollop of mint sauce on the side or Coleman's mustard.. I would say it is a northern thing (northern England) rather regional.. the Londoners can have their pie and mash with liquor.. The Scottish their boiled sheep's stomach and the Welsh have their Rarebit or Lava bread.. But 'up north' we know how to feast...

Living in the USA I have to have the Bisto flown in.. but the sausage, and coleman's is readily available, and making the 'pud is something I learnt to do as a kid.

Quote from: SoupSarah on April 18, 2025, 06:52:43 PMThere is only one 'variety'.. that is Wall's bangers and a Yorkshire pudding as big as yer face.. lashings of Bisto and maybe, just maybe (as a special treat) a dollop of mint sauce on the side or Coleman's mustard.. I would say it is a northern thing (northern England) rather regional.. the Londoners can have their pie and mash with liquor.. The Scottish their boiled sheep's stomach and the Welsh have their Rarebit or Lava bread.. But 'up north' we know how to feast...

Living in the USA I have to have the Bisto flown in.. but the sausage, and coleman's is readily available, and making the 'pud is something I learnt to do as a kid.

Yeah, Sarah, you get it. Girl after my own heart. <3 Colemans all the way.

You can take the girl out of the North but you can't take the North out of the girl... <3

Oxo vs Bisto... Discuss... ;)

Being a  Lancastrian I love it. 

With a dollop of mash and peas its as good as a roast.

Quote from: davina61 on April 19, 2025, 03:52:07 AMWith a dollop of mash and peas its as good as a roast.

You must also like "bangers and mash" too!

I am exploring the Internet to try to find places that serve UK style food.
But, I am limiting the search to cities for which I may actually be there or am planning to be there perhaps someday.


Chrissy

I would not dream of eating a toad yuk, poor toad too

Quote from: ChrissyRyan on April 19, 2025, 07:14:44 AMYou must also like "bangers and mash" too!

I am exploring the Internet to try to find places that serve UK style food.
But, I am limiting the search to cities for which I may actually be there or am planning to be there perhaps someday.


Chrissy

Chrissy, just make your own. It's way less hassle.

For the best mash, get yourself a potato ricer. Amazon sells them. Boil potatoes in a pan until soft. Put them in the ricer, squeeze into a bowl. Add a small amount of butter, milk, salt and pepper, and mix until smooth. This is a personal thing but I would also suggest a spoonful of cream cheese. For the sausage... that's likely harder over there. Because everything seems stuffed full of crap. But... if you can get a really good quality sausage, gently pan fry, or air fry with a touch of spray oil. Mix together and you're done. :)

yeah so sausage in the USA is wildly different from sausage (what we call sausage) in the UK.. American sausage, often called 'breakfast sausage' is quite course, has no filler (bread as in the UK) and is heavily seasoned and usually has a sage aftertaste.. British sausage (what we call a banger) is very soft minced pork , lightly seasoned with pepper and ground together (minced) with bread or rusk to absorb the juices more. UK sausage is plump and even tender, inside a crisper skin, whilst the American stuff is more meaty and herby.

The British varieties of sausage (like Cumberland or Linconshire) can not be found, even Irish sausage is unheard of. However, you can buy some really, really good 'German' sausage, Brats and other varieties that are much much closer to the UK banger. I particularly like some of the Polish style sausage available here and those would make quite decent 'bangers and mash' and indeed, that is something I regularly feed my hubby.

On the 'mash' topic..  using a ricer or masher is a very British thing.. the thought of me ever using hydrated potato (smash in the UK) was horrific.. I have chastised many an American when they even suggested the idea of making mash from a packet.. that was until I tried their version .. and I must admit it is rather good. Idahoan mash, in packets, comes in loads of 'flavours' and is very easy to make and, seriously, I find it very hard to tell the difference from my lovingly crafted, riced, buttered and seasoned mash that takes me a while to make, to this packet stuff that literally is boiling water and mix.. It is available in the UK too.. I am quite a fan and rarely mash now.

So, Bangers and mash in the USA is a real possibility.. Use 'Turkey Gravy' (sold in jars in the grocery store!!) as the 'Bisto' and it is then only a small step to making your own batter, and enjoying 'toad in the hole'.. Its very easy and makes an amazing (and very British) meal.

Quote from: Sephirah on April 19, 2025, 05:32:16 PMChrissy, just make your own. It's way less hassle.

For the best mash, get yourself a potato ricer. Amazon sells them. Boil potatoes in a pan until soft. Put them in the ricer, squeeze into a bowl. Add a small amount of butter, milk, salt and pepper, and mix until smooth. This is a personal thing but I would also suggest a spoonful of cream cheese. For the sausage... that's likely harder over there. Because everything seems stuffed full of crap. But... if you can get a really good quality sausage, gently pan fry, or air fry with a touch of spray oil. Mix together and you're done. :)

Okay.

Quote from: Sephirah on April 19, 2025, 05:32:16 PMChrissy, just make your own. It's way less hassle.

For the best mash, get yourself a potato ricer. Amazon sells them. Boil potatoes in a pan until soft. Put them in the ricer, squeeze into a bowl. Add a small amount of butter, milk, salt and pepper, and mix until smooth. This is a personal thing but I would also suggest a spoonful of cream cheese. For the sausage... that's likely harder over there. Because everything seems stuffed full of crap. But... if you can get a really good quality sausage, gently pan fry, or air fry with a touch of spray oil. Mix together and you're done. :)

Never had a ricer before.

Quote from: SoupSarah on April 19, 2025, 05:46:43 PMyeah so sausage in the USA is wildly different from sausage (what we call sausage) in the UK.. American sausage, often called 'breakfast sausage' is quite course, has no filler (bread as in the UK) and is heavily seasoned and usually has a sage aftertaste.. British sausage (what we call a banger) is very soft minced pork , lightly seasoned with pepper and ground together (minced) with bread or rusk to absorb the juices more. UK sausage is plump and even tender, inside a crisper skin, whilst the American stuff is more meaty and herby.

The British varieties of sausage (like Cumberland or Linconshire) can not be found, even Irish sausage is unheard of. However, you can buy some really, really good 'German' sausage, Brats and other varieties that are much much closer to the UK banger. I particularly like some of the Polish style sausage available here and those would make quite decent 'bangers and mash' and indeed, that is something I regularly feed my hubby.

On the 'mash' topic..  using a ricer or masher is a very British thing.. the thought of me ever using hydrated potato (smash in the UK) was horrific.. I have chastised many an American when they even suggested the idea of making mash from a packet.. that was until I tried their version .. and I must admit it is rather good. Idahoan mash, in packets, comes in loads of 'flavours' and is very easy to make and, seriously, I find it very hard to tell the difference from my lovingly crafted, riced, buttered and seasoned mash that takes me a while to make, to this packet stuff that literally is boiling water and mix.. It is available in the UK too.. I am quite a fan and rarely mash now.

So, Bangers and mash in the USA is a real possibility.. Use 'Turkey Gravy' (sold in jars in the grocery store!!) as the 'Bisto' and it is then only a small step to making your own batter, and enjoying 'toad in the hole'.. Its very easy and makes an amazing (and very British) meal.

I admit, I do not do any sort of potato product that comes in a packet. It just feels all kinds of wrong. Goes against every fiber of my northern being, lol. Considering I spent a good portion of my childhood picking them out of the ground for pocket money. But... if anyone knows how to condense food into an astronaut feeding system, it's the US. ;D

I wouldn't call a ricer a British thing, though. Most people where I live have never heard of them. They just have your bog standard potato masher and rely on elbow grease and lumpy mash. ;D

This sounds like yuck

Quote from: Tig58072 on April 19, 2025, 07:19:14 PMThis sounds like yuck

Try it. You might like it. ;D

(https://m.media-amazon.com/images/I/61LNaER7B4L._AC_SX679_.jpg)

The whole thing is very simple. You put boiled potato into the uh.. cage? And squeeze down on the handles. And it spurts through the holes. No lumps. Better than packet stuff.

Quote from: Sephirah on April 19, 2025, 07:46:12 PM(https://m.media-amazon.com/images/I/61LNaER7B4L._AC_SX679_.jpg)

The whole thing is very simple. You put boiled potato into the uh.. cage? And squeeze down on the handles. And it spurts through the holes. No lumps. Better than packet stuff.

This is what I used to make spaghetti ice cream. Use soft vanilla ice cream and squeeze it through for the noodles. Then top it with semi-frozen strawberries for the "sauce" and meatballs. You can grate a little white chocolate on top to resemble Parmesan cheese.

Quote from: Lori Dee on April 19, 2025, 07:50:24 PMThis is what I used to make spaghetti ice cream. Use soft vanilla ice cream and squeeze it through for the noodles. Then top it with semi-frozen strawberries for the "sauce" and meatballs. You can grate a little white chocolate on top to resemble Parmesan cheese.

Mhm, it's a very versatile bit of kit.

Absolutely Not!

I saw a mushroom variety toad-in-the-hole recipe.

It had no toad in the ingredients list.

Phew!  If there's no toad, then I'm making it correctly <snicker>

Unusual name for sure!

Quote from: ChrissyRyan on March 10, 2026, 10:46:00 AMUnusual name for sure!

We have some unusual names for meals. Bet not many of you who drive on the wrong side of the road have had a Spotted Dick after your Toad in the Hole!

I would not likely want to eat something called Spotted Dick.

It sounds amazing. I've not had any English sausage before. A good butcher may be able to hook you up.
Chorizo would give you a drastically different flavor but may be good.
I haven't had good German sausage in some time. When I lived in Oklahoma there was a small town that had a Germa. Immigrant that started a great restaurant. Real good food.

Quote from: ChrissyRyan on March 11, 2026, 08:02:39 AMI would not likely want to eat something called Spotted Dick.

Then you are totally missing out! Spotted dick with custard is very very tasty. One of my faves.

It's just flour, baking powder, sugar, lemon zest, suet, milk and currants. mixed together put in a pudding bowl and steamed. It's up there with sticky toffee pudding for me.

Quote from: Dawn Kellie on March 21, 2026, 03:22:18 PMIt sounds amazing. I've not had any English sausage before. A good butcher may be able to hook you up.
Chorizo would give you a drastically different flavor but may be good.
I haven't had good German sausage in some time. When I lived in Oklahoma there was a small town that had a Germa. Immigrant that started a great restaurant. Real good food.

Nope, if you can't get a good quality english banger don't bother with toad in the hole. Make the yorkshire on its own and have it with roast meat or something.

Quote from: Stottie Girl on March 21, 2026, 04:22:13 PMThen you are totally missing out! Spotted dick with custard is very very tasty. One of my faves.

It's just flour, baking powder, sugar, lemon zest, suet, milk and currants. mixed together put in a pudding bowl and steamed. It's up there with sticky toffee pudding for me.

I see.  Spotted dick sounds like a bad disease.

You cannot go by names though.  I have tried some weird foods like fermented shark.

I need to try and make yorkshire. Im sure I can find a recipe online

If you come to the states don't let someone trick you in to Rocky Mountain Oysters.
It deep fried testicals. 0 stars would not recommend

Quote from: Dawn Kellie on March 21, 2026, 04:30:39 PMIf you come to the states don't let someone trick you in to Rocky Mountain Oysters.
It deep fried testicals. 0 stars would not recommend

I will skip those.

Quote from: Dawn Kellie on March 21, 2026, 04:28:38 PMI need to try and make yorkshire. Im sure I can find a recipe online

Everyone does them different so there will be loads of different recipes.

Me, I use my grandma's old recipe. I mix 150g plain flour, 1 tsp salt, 3 large beaten free range eggs, and 200ml semi skimmed milk and whisk it into a smooth batter. Pop it into the fridge for at least an hour (no idea why but it does help!). Heat an oven to 220 celius 428 F. The temperature is the most important bit.. Get a muffin tin and put a little bit of oil in each cup to cover the bottom. Heat the tray for 5-10 minutes in the oven so the oil is spitting. Get your batter give it another whisk then get ready to pour. Quickly remove the tin and fill each cup about a third to a half way up each cup. It should sizzle each time you pour, that's when you know the oil is hot enough. Whack it back in the oven and bake for 20 mins. DO NOT OPEN THE DOOR. If everything goes to plan sit back and bask in your magnificance!

Top tip, If the yorkshires are stuck in the tray leave it alone for a few minutes and try again they often release far easier.

I would have a go at making them on their own first, Yorkshires can be tricky at first. You can eat them as a starter with onion gravy on. mmmmm

If everything worked ok you should have a tray of well risen Yorkshires you can show off to your family and friends! ha ha

Quote from: Stottie Girl on March 21, 2026, 04:45:23 PMEveryone does them different so there will be loads of different recipes.

Me, I use my grandma's old recipe. I mix 150g plain flour, 1 tsp salt, 3 large beaten free range eggs, and 200ml semi skimmed milk and whisk it into a smooth batter. Pop it into the fridge for at least an hour (no idea why but it does help!). Heat an oven to 220 celius 428 F. Get a muffin tin and put a little bit of oil in each cup to cover the bottom. Heat the tray for 5-10 minutes in the oven so the oil is spitting. Get your batter give it another whisk then get ready to pour. Quickly remove the tin and fill each cup about a third to a half way up each cup. It should sizzle each time you pour, that's when you know the oil is hot enough. Whack it back in the oven and bake for 20 mins. DO NOT OPEN THE DOOR. If everything goes to plan sit back and bask in your magnificance!

Top tip, If the yorkshires are stuck in the tray leave it alone for a few minutes and try again they often release far easier.

I would have a go at making them on their own first, Yorkshires can be tricky at first. You can eat them as a starteer with onion gravy on. mmmmm

If everything worked ok you should have a tray of well risen

You sound as if you are a knowledgeable cook!  Good for you.  Thanks for sharing.


Chrissy

Quote from: ChrissyRyan on March 21, 2026, 04:46:48 PMYou sound as if you are a knowledgeable cook!  Good for you.  Thanks for sharing.


Chrissy

I love cooking, not an expert or anything and this is my grandma's recipe not mine, I just use it and pass it on!

Quote from: Stottie Girl on March 21, 2026, 04:51:01 PMI love cooking, not an expert or anything and this is my grandma's recipe not mine, I just use it and pass it on!

I will write bit out and try it. I hope.i can do it justice.

Unfortunately I find the fat from the sausages that gets within the yourkshire pudding gives me stomach cramps. Didn't used to but now it's off the menu.


I prefer a sausage casserole with yorkshire puddings now.

Charlotte 😻

Quote from: Stottie Girl on March 21, 2026, 04:51:01 PMI love cooking, not an expert or anything and this is my grandma's recipe not mine, I just use it and pass it on!

Grandmas have all the best recipes. They intuitively knew how to make all the best stuff!

Sarah is right, though. The temperature is the most important thing when making Yorkshire pudding, or roast potatoes. You have to get the oil extremely hot. So that they are somewhat fried when you start to cook. That's what gives them a lot of the crispness that you're looking for.

Quote from: ChrissyRyan on March 21, 2026, 04:27:52 PMI see.  Spotted dick sounds like a bad disease.

You cannot go by names though.  I have tried some weird foods like fermented shark.

Yeah I admit we have some... weird names for things in the UK. Another one is "Bubble & Squeak". Which is basically re-heated leftovers from a Sunday roast. Meat and vegetables embedded in mashed potato. The name comes from the noise it makes in the pan when you're re-heating it. Usually from the vegetables. That was one of my grandma's go to things.

Quote from: Sephirah on March 21, 2026, 06:02:03 PMGrandmas have all the best recipes. They intuitively knew how to make all the best stuff!

Sarah is right, though. The temperature is the most important thing when making Yorkshire pudding, or roast potatoes. You have to get the oil extremely hot. So that they are somewhat fried when you start to cook. That's what gives them a lot of the crispness that you're looking for.

Yeah I admit we have some... weird names for things in the UK. Another one is "Bubble & Squeak". Which is basically re-heated leftovers from a Sunday roast. Meat and vegetables embedded in mashed potato. The name comes from the noise it makes in the pan when you're re-heating it. Usually from the vegetables. That was one of my grandma's go to things.

Where I'm from we have Pan Haggerty which is definitely an odd name. It's bacon pieces, with onion, carrot, chicken stock, sometimes cabbage with a thinly sliced potato top sprinkled with cheddar cheese and baked in the oven. A sort of North East version of a lancashire hotpot

Quote from: Charlotte Kitty on March 21, 2026, 05:42:26 PMUnfortunately I find the fat from the sausages that gets within the yourkshire pudding gives me stomach cramps. Didn't used to but now it's off the menu.


I prefer a sausage casserole with yorkshire puddings now.

Charlotte 😻

I would try it with really good butchers saussage that has a high meat count. Usually way less fat comes off them.

I would not eat a toad if it is in a hole or not.

Quote from: Stottie Girl on March 21, 2026, 06:17:58 PMWhere I'm from we have Pan Haggerty which is definitely an odd name. It's bacon pieces, with onion, carrot, chicken stock, sometimes cabbage with a thinly sliced potato top sprinkled with cheddar cheese and baked in the oven. A sort of North East version of a lancashire hotpot

That sounds... incredibly delicious. I have never heard of that before, Sarah, but now I am going to have to try it because... yeah... reasons!

Quote from: ChrissyRyan on March 21, 2026, 06:31:30 PMI would not eat a toad if it is in a hole or not.

I mean... frog tastes quite nice. Cuisses de grenouille, as the French call Frog legs, are unexpectedly tasty. I wouldn't imagine toad would be drastically different. They taste like eating chicken wings.

Quote from: Sephirah on March 21, 2026, 06:32:20 PMThat sounds... incredibly delicious. I have never heard of that before, Sarah, but now I am going to have to try it because... yeah... reasons!

Do it! We also have "Singing Hinnies" which are sort of fruity griddle scones. And of course the ubiquetous Stottie Cake and pease pudding. We're a bit strange up here.

Quote from: Sephirah on March 21, 2026, 06:34:47 PMI mean... frog tastes quite nice. Cuisses de grenouille, as the French call Frog legs, are unexpectedly tasty. I wouldn't imagine toad would be drastically different. They taste like eating chicken wings.

I would try that over escargo

Quote from: Sephirah on March 21, 2026, 06:34:47 PMI mean... frog tastes quite nice. Cuisses de grenouille, as the French call Frog legs, are unexpectedly tasty. I wouldn't imagine toad would be drastically different. They taste like eating chicken wings.

I have had frog legs but it has been a long time. 

Quote from: Stottie Girl on March 21, 2026, 06:36:59 PMDo it! We also have "Singing Hinnies" which are sort of fruity griddle scones. And of course the ubiquetous Stottie Cake and pease pudding. We're a bit strange up here.

Haha I know of singing hinnies. I have never had the pleasure. Apparently "Hinnie" is a corruption of "Honey" They are unsweetened, which.. makes my ears prick up.

Quote from: Stottie Girl on March 21, 2026, 06:37:55 PMI would try that over escargo

I have had that, too. It isn't nearly as bad as you think.

Ok, stupid American here what is Hinnie.

Quote from: Dawn Kellie on March 21, 2026, 07:58:33 PMOk, stupid American here what is Hinnie.

It is one of two things, Kellie. You aren't a stupid American btw. <3 In culinary terms, it's a northern British dish.

(https://th.bing.com/th/id/R.bc3e6042d060880a40c438be8b2d0ffc?rik=Rwi%2bu7NZWyu4iQ&pid=ImgRaw&r=0)

A "Hinny" is also the resultant offspring of a male horse and a female donkey.

Ok. Im interested. Cullinarily speaking what is it?

Quote from: Sephirah on March 21, 2026, 08:24:45 PMIt is one of two things, Kellie. You aren't a stupid American btw. <3 In culinary terms, it's a northern British dish.

(https://th.bing.com/th/id/R.bc3e6042d060880a40c438be8b2d0ffc?rik=Rwi%2bu7NZWyu4iQ&pid=ImgRaw&r=0)

A "Hinny" is also the resultant offspring of a male horse and a female donkey.

Ha ha I didn't know the donkey meaning! In my part of the world it is a term of endearment as in "aw never mind hinnie, don't cry". Usually it is directed at females but older people use the term for younger people in general. However, after Lauren's comment I'm beginning to wonder whether it's actually been a secret insult all along!

The "Singing Hinnie" is basically the same thing as a welsh cake but without the added sugar, relying on the dried fruit for sweetness instead. Basically they are just scones cooked on a hot griddle instead of baked in an oven. The singing part is a reference to the sizzling noise you get when you put the mixture onto the griddle. They aren't that common as not a lot of people own griddles these days and it's definitely a local thing.

Sounds wonderful