This is a recipe for a traditional toad in the hole with gravy.
Toad in the hole is a classic British dish, traditionally made with British sausage in a Yorkshire Pudding batter. Really it is just an excuse to eat more Yorkshire pudding, which we normally only get served now and again on a Sunday at the Sunday roast!
Toad in the hole with gravy
Yorkshire pudding is not really a pudding, but is batter than is cooked in oil in the oven at high temperature. Getting the oil to a high temperature is the secret to producing a good Yorkshire pud!
The sausages can really be any British or Irish style sausage. In these photos, I used some hand-tied Irish pork sausages from Aldi. But really you could use any sausage.
In fact, a sausage that gives off a bit of fat during cooking would be a bit better than these ones, as you need some oil in the tin to get the batter to rise properly.
If you do not have enough oil from the sausages, then add some vegetable oil, but let it get up to temperature before adding the batter. It needs to be piping hot!
For the accompaniment to this meal, I have included a simple recipe for a red onion gravy. The gravy helps to add some sauce to everything, especially the batter. You cannot eat a Yorkshire pudding without gravy! Well, I can’t!
British Classic Recipes
This hearty meal is another of those British classic recipes I remember from my school days. It was an absolute favourite of school caterers, as it was easy to make, and you just throw it in the oven until it is ready. Easy to time and minimal preparation.
However, I must say that some of the toad in the hole that I was served as a kid had seen better days (I think they must have re-heated it or something!)
Anyhow, I hope you enjoy making it and look forward to your feedback below!
This very simple British recipe shows you how to make Toad in the hole with some red onion gravy. Comfort food at its finest!
150g plain flour
1/2 tsp salt
3 tbsp vegetable oil
1 lb Suitable Sausages ( I used hand-tied Irish Pork Sausages)
1 red onion
1 tbsp flour
400ml beef stock
1 tsp English mustard
1 tbsp Cranberry sauce
Fresh thyme sprigs
Pre-heat the oven to 180C.
Sieve the flour into a bowl and add the salt. Then break the eggs into the middle and whisk together.
Slowly add the milk and whisk together until you have a nice thick batter. Cover and place batter in the fridge for about 25-30 minutes.
Place the sausages in an ovenproof tin with the vegetable oil and the sausages and put in the oven.
Cook the sausages for 15-20 minutes, turning once, until brown on all sides. When you turn the sausages, turn the heat up to 200C. When turning the sausages make sure you have enough oil in the pan. If not add some more vegetable oil.
Remove the tin from the oven and pour the batter around the sausages. The oil should be nice and hot when you add the batter. Replace tin into the oven as quickly as possible.
Remove from the oven after about 25-30 minutes when the batter has turned golden brown and has risen nicely.
Making the gravy
While the batter is cooking, make the gravy. Slice the onion and fry in a pan in some oil for about 15 minutes covered on a low heat.
Then mix the flour with some water to make a thin mixture.
Add the beef stock to the pan and the flour mix and bring to a simmer in the pan. Then add the mustard and cranberry sauce, for some special taste to the gravy.
Simmer until thickened and ready to serve up.
Cut the toad in the hole into squares and serve with gravy on the side. Garnish with some fresh thyme if you have some.
Can be eaten on it own or served up with some tasty greens, like some cabbage for example, and some mashed potatoes.
Use a metal pan if you can, preferably enamelled, as they retain the heat well and you need the oil to be super hot to allow the pudding to rise (the batter is basically a Yorkshire pudding).
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