British · Main · Easy
Toad in the Hole
Sausages baked in a puffy Yorkshire pudding batter with onion gravy. The greatest cheap dinner Britain ever invented.
The whole recipe in 60 seconds
Toad in the Hole, in 5 ideas
- The batter needs to rest at least 30 minutes for the best rise.
- The pan and fat must be smoking hot before the batter goes in.
- Do not open the oven door while it bakes.
- Good sausages make it, cheap ones break it.
- Onion gravy is not optional, it is half the dish.
What you need
Ingredients
- 8 pork sausages
- 150g flour
- 3 eggs
- 300ml milk
- 2 tbsp beef dripping or oil
- 2 onions, sliced
- 500ml beef stock
- 1 tbsp flour (for gravy)
- 1 tsp mustard
How to make it
Directions
- Whisk flour, eggs, milk and a pinch of salt into a smooth batter and rest 30 minutes.
- Brown the sausages in an oven dish with the dripping, then heat the dish at 220C (425F) until the fat smokes.
- Pour in the batter around the sausages and bake 25 to 30 minutes until puffed and golden. Do not open the door.
- Meanwhile, caramelize the onions, stir in the flour, then the stock and mustard, and simmer into a gravy.
- Serve the toad with a flood of onion gravy.
Money saver. Sausages are often cheapest in bulk packs, this dish was literally invented to stretch them.