Entree: United Kingdom – England - London & Southeast – Toad in the Hole (Sausages baked in a light Yorkshire-pudding-style batter served with a savory gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 8 pork sausages, approx. 1.25 lb (570 g)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or beef dripping
- 2 tbsp (30 g) butter (for gravy)
- 2 medium onions, about 12 oz (350 g), thinly sliced
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (240 ml) beef or chicken stock
- 1 tbsp (8 g) all-purpose flour (for thickening gravy)
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Put the 2 tbsp (30 ml) vegetable oil or beef dripping into a 9x13-inch (23x33 cm) baking dish and place the dish in the oven to heat until the oil is smoking hot, about 5–7 minutes.
2. Meanwhile, whisk together 1 cup (120 g) flour, 2 large eggs, 1 cup (240 ml) milk, 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper until smooth and slightly frothy. Let the batter rest for 10 minutes.
3. Remove the hot dish from the oven, arrange the 8 pork sausages, approx. 1.25 lb (570 g) evenly in the dish, then immediately pour the batter over and around the sausages.
4. Return the dish to the oven and bake until the batter is risen, golden and set, about 30–40 minutes. Do not open the oven while it is rising.
5. While the toad in the hole bakes, melt 2 tbsp (30 g) butter in a skillet over medium heat. Add the 2 medium onions, about 12 oz (350 g), sliced and cook, stirring occasionally, until soft and caramelized, about 15–20 minutes.
6. Sprinkle 1 tbsp (8 g) flour over the onions, stir for 1 minute, then add 1 cup (240 ml) stock and 1 tbsp (15 ml) Worcestershire sauce. Simmer until the gravy thickens slightly, season with salt and pepper to taste.
7. When the toad in the hole is puffed and golden, remove from oven and let rest 2–3 minutes. Serve portions of sausages and batter with plenty of onion gravy spooned over the top.