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British toad in the hole with browned pork sausages in crisp Yorkshire pudding batter, peas, and onion gravy.

British Toad in the Hole

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Juicy pork sausages baked in crisp Yorkshire pudding batter with a simple onion gravy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sausages and Batter
  • 8 pieces pork sausages thick breakfast-style sausages
  • 1 tbsp vegetable oil
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
Onion Gravy
  • 1 tbsp butter
  • 1 large yellow onion thinly sliced
  • 1 tbsp all-purpose flour
  • 2 cups beef stock
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme leaves

Equipment

  • Large baking dish
  • Mixing bowl
  • Whisk
  • Medium saucepan
  • Measuring jug

Method
 

Make the Batter:
  1. Whisk the flour, eggs, milk, salt, and pepper until smooth. Rest the batter for 20 minutes while the oven heats to 425°F (220°C).
  2. Place the sausages and oil in a large baking dish and heat for 10 minutes until the sausages begin to brown and the oil is very hot.
Bake:
  1. Carefully pour the batter around the hot sausages. Bake for 25 minutes without opening the oven, then continue for 10 to 15 minutes until puffed, crisp, and deeply golden.
Make the Gravy:
  1. Melt the butter in a saucepan and cook the onion over medium-low heat for 10 minutes until soft and golden.
  2. Stir in the flour, cook for 1 minute, then whisk in the stock, Worcestershire sauce, and thyme. Simmer for 5 minutes until lightly thickened.
  3. Cut the toad in the hole into portions and serve immediately with hot gravy.

Nutrition

Calories: 690kcalCarbohydrates: 51gProtein: 31gFat: 40gSaturated Fat: 14gCholesterol: 235mgSodium: 1180mgFiber: 3gSugar: 6g

Notes

  • The oil and baking dish must be hot before the batter goes in.
  • Do not overcrowd the dish; the batter needs room to rise around the sausages.
  • Use a metal or cast-iron dish for the best browned edges.