Description
A classic British comfort dish featuring juicy sausages baked into a crisp, golden Yorkshire pudding batter and served with rich caramelised onion gravy.
Ingredients
Batter:
3 eggs
1 1/4 cups milk (310 ml)
1 tsp salt
1 cup plain flour (150 g)
Toad in the Hole:
1 Tbsp oil
6 beef sausages
3 sprigs rosemary
Onion Gravy:
1 Tbsp butter
2 onions, finely sliced
1 tsp sugar
1 Tbsp plain flour
1 beef stock cube
2 cups boiling water
1 tsp Worcestershire sauce
1/2 tsp salt
Instructions
- Preheat oven to 200°C fan bake.
- Whisk eggs, milk, and salt together. Sprinkle flour over the top and whisk until smooth. Chill batter while preparing sausages.
- Add oil to a 30 × 20 cm baking dish and place sausages on top. Bake for 20 minutes until browned.
- Make the onion gravy: melt butter in a saucepan, add onions and sugar, and cook 15 minutes until caramelised.
- Stir in flour, crumble in stock cube, add boiling water, Worcestershire sauce, and salt. Simmer 10 minutes until thickened.
- Remove sausages from oven. Carefully pour chilled batter around sausages. Top with rosemary sprigs.
- Bake 25 minutes until puffed, golden, and crisp.
- Serve hot with caramelised onion gravy and steamed greens.
Notes
Thyme can be used instead of rosemary for a milder herb flavor.
A pinch of mustard powder adds warmth to the batter.
Add shallots or garlic to the sausage pan for extra depth.
Serve with mashed potatoes for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 520
- Sugar: 7g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 165mg
