Entree: United Kingdom – British Pub Classics – Toad in the Hole (Sausages baked in a Yorkshire-pudding-style batter)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 8 pork sausages, approx. 1 lb (450 g)
- 3 tbsp (45 ml) vegetable oil or beef dripping
- 1 cup (120 g) all-purpose flour
- 2 large eggs (about 100 g total)
- 1 cup (240 ml) whole milk
- 1/2 tsp (3 g) fine sea salt
- 1/4 tsp (0.5 g) ground black pepper
- 1 tbsp (3 g) chopped fresh thyme or 1 tsp (1 g) dried thyme (optional)
- For the onion gravy:
- 2 tbsp (30 g) unsalted butter
- 1 large onion, thinly sliced (about 6 oz (170 g))
- 2 tbsp (15 g) all-purpose flour
- 2 cups (480 ml) beef or vegetable stock
- 1 tsp (5 ml) Worcestershire sauce (optional)
- Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Place a 9x13-inch (23x33 cm) roasting pan or an ovenproof skillet in the oven with 3 tbsp (45 ml) vegetable oil or dripping to heat until the fat is very hot and just beginning to smoke, about 8–10 minutes.
2. While the pan heats, brown the sausages: in a separate skillet over medium heat cook the sausages, turning occasionally, until lightly browned but not cooked through, about 6–8 minutes. Remove and arrange evenly in the hot roasting pan; the hot fat should sizzle when they are added.
3. Make the batter: in a bowl whisk together 1 cup (120 g) flour, 2 large eggs (about 100 g), 1 cup (240 ml) milk, 1/2 tsp (3 g) salt, 1/4 tsp (0.5 g) pepper and thyme if using until smooth. Let the batter rest for 10 minutes.
4. Remove the hot pan with sausages from the oven and immediately pour the batter evenly over the sausages. Return to the oven and bake until the batter is well risen and deep golden brown, about 25–30 minutes. Do not open the oven while baking.
5. While the Toad in the Hole bakes, make the onion gravy: melt 2 tbsp (30 g) butter in a saucepan over medium heat. Add the sliced onion and cook slowly until deeply caramelized, about 12–15 minutes. Stir in 2 tbsp (15 g) flour and cook 1–2 minutes, then whisk in 2 cups (480 ml) stock and 1 tsp (5 ml) Worcestershire sauce if using. Simmer until thickened, about 5–8 minutes, and season to taste.
6. Serve the Toad in the Hole hot, cut into portions, and spoon the warm onion gravy over each serving.