Although bullfrogs are considered a delicacy in some parts of the world, this recipe contains no croaking creatures. In fact, there are no records of this dish ever being cooked with toads!
Our guess is that the name comes from the resemblance of the peeking sausages to that of toads peeking out of their burrows. But we may never know for sure how this silly name came to be.
This is a unique dish to experiment with on Thanksgiving, or any other holiday dinners! Winter is the season of the casserole and this is one of the easier ones to whip up. If you’re feeling crazy and substitute the sausage for actual frog legs, please do let us know how that turns out.
11⁄2 cup flour
1⁄2 teaspoon salt
Pinch of black pepper
3 eggs, beaten
11⁄2 milk (non-dairy substitutes work great too)
2 tablespoons vegetable oil
1 pound sausage (can use regular, turkey, or beyond meat!)
Whisk together flour, salt, and pepper in a large bowl. Make a well in the center of the mixture and then pour in the eggs, milk, and melted butter. Whisk together until smooth. Cover and let sit for 30 minutes.
Preheat the oven to 425 degrees.
Coat the bottom and sides of a metal or ceramic casserole dish (not glass) with vegetable oil. Put the dish in the oven as it preheats.
Heat a tablespoon of vegetable oil in a skillet on medium-high heat. Add sausages and brown them on each side.
Once the sausages are browned and the dish is hot, put the sausages in the dish and pour the mixture over the sausages.
Bake for 20-30 minutes, or until the batter is golden and has risen.