Toad In The Hole & Onion Gravy makes a perfect dinner. This British favourite is just so popular. It was especially popular during WW2, when there was food rationing. The filling batter helped to stretch sausages into a great meal.
Toad In The Hole is a batter pudding, the same batter as is used for Yorkshire Pudding, and sausages.
The recipe has 3 elements, the batter pudding, the sausages and then the onion gravy.
The most common type of sausages in the dish are Cumberland or Lincolnshire. But for my recipe I use Pork and Caramelised Red Onion sausages, as they are my favourites.
There doesn’t seem to be a definitive recipe for Yorkshire Pudding, or batter pudding. But all are very simple, eggs, milk(or milk and water) and flour. Plus, of course, a little seasoning. Some recipes like to include herbs, garlic etc for extra flavour so that is an option if you wish.
Onion gravy seems quite traditional though a different type will also work well.
The recipe will make one large Toad In The Hole, in a rectangular roasting pan, about 20cm x 30cm(8×12 inches). But I used two pans, one 20cm x 20cm(8 x 8 inches) and another round pan avout 20cm in diameter. That was only because I was delivering half the recipe for others to eat and it is important to eat it as soon as possible as the pudding will start to deflate. It is very important that the oven is preheated along with the baking pan and oil. The batter and sausages must go into a very hot pan.
Ingredients
The recipe doesn’t have too many ingredients, and they are quite basic. But what a great dish they combine to make.
Sausages – Any type of sausage will work well, though Cumberland and Lincolnshire are the most common. I use Pork and Caramelised Red Onion sausages.
Flour – Plain or all purpose flour to make the batter, and a little to thicken the gravy.
Eggs – Medium in UK/Europe or large in North America. These are for the batter.
Milk – I use whole milk but semi-skimmed(2%) will work too. You can even use a combination of milk and water if you wish. This is for the batter.
Onions – Thinly sliced, for the gravy.
Stock – I use beef stock but chicken or vegetable stocks will also work. This is to make the gravy.
Oil – for frying the sausages and the onions, to part cook them, and for greasing the baking pans.
Butter for frying the onions.
Worcestershire Sauce – this adds a frisson of extra flavour to the gravy.
Salt & Pepper – for both the batter and the gravy. This is to personal taste.
Process for Toad In The Hole & Onion Gravy
This is not a difficult recipe. The gravy can be made in advance, if you wish, and then reheated when needed. The batter can be made in advance too and left to rest, though that it not necessary.
To make the batter whisk the eggs and then add the flour and combine into a paste. Add the milk as well and whisk again seasoning at the same time. The batter should have the consistency of cream.
Heat a little oil with the butter in a large frying pan and gently fry the onions for about 30 minutes, until they are soft and they take on a little colour. Season the onions as they cook. Then stir in a little flour to help thicken the gravy. Add the stock and Worcestershire sauce and cook until the gravy thickens to your liking. Set the gravy aside until needed.
In a pan heat oil and butter and part cook the sausages, turning as you do so, until they take on a good colour.
Preheat the oven along with the baking pan, which has a little oil in it.
Place the sausages into the hot pan and pour in the batter. Place the pan back into the oven and cook for 25 to 30 minutes. The pudding should rise up very well and take on a good colour.
Serve immediately after taking out of the oven, with a good amount of the onion gravy.
My Toad In The Hole
I cooked mine in two pans, at different times. Both rose very well. I took the first round to where it was to it was to be eaten. Then I returned and cooked the second one, for myself. The sausages finished cooking as the batter rose up around them.
I served mine with the onion gravy(later adding my veg for dinner). The sausages were piping hot and just so juicy. The pudding batter was perfectly risen with a crispness around the edges and soft on the inside. The gravy, so rich in onion was just perfect, making a perfect dinner.
Another great recipe for dinner is Beef Stroganoff
Toad In The Hole & Onion Gravy
4
servings40
minutes30
minutesKeep the screen of your device on
Ingredients
- Batter
100g(2/3 cup, based on scooping packed flour into a 250ml cup) plain flour
3 medium eggs(large in USA)
225ml(1 cup minus 1 tbsp) milk
Salt and Pepper, to taste.
Oil for cooking(a 1 to 2 tbsp)
- Gravy
400g(14 oz) thinly sliced onion
500ml(2 cups + 4 tsp) beef, or other, stock
5ml(1 tsp) Worcestershire sauce
15ml(1 tbsp) oil
14g(1 tbsp) butter
18g(2 tbsp) plain flour
Salt and Pepper, to taste
- Sausages
400g – 500g (6 to 8) sausages
15ml (1 tbsp) oil
Directions
- Place the eggs into a large bowl and whisk them until well mixed.
- Gradually whisk in the flour, a little at a time, until a smouth paste is formed.
- Add the milk in three additions, along with a little salt and pepper, and whisk to combine.
- Set the batter aside until later.
- Heat the butter and oil for the gravy in a large frying pan.
- Add the onions and cook gently for about 30 minutes, until they have softened and coloured lightly.
- Season the onions with salt (and pepper if you wish).
- Stir in the flour and cook for one minute.
- Pour in the stock and Worcestershire sauce and bring to a simmer.
- Simmer the gravy for a few minutes until it has thickened to your liking. Then set aside to reheat later.
- Place a tbsp of oil into a frying pan and cook the sausages, turning then over, until they have take on some colour all over. Then set them aside.
- Oil your baking pan(s) and place in the oven.
- Preheat the oven to 220C/200C Fan/425f, ensuring the pan and oil get very hot indeed.
- Carefully remove the pan from the oven and arrange the sausages in hot oil.
- Pour in the batter and place the pan back into the oven to cook for 25 to 30 minutes.
- When the batter has risen well and browned very nicely take the pan out of the oven and serve the Toad in the hole immediately, with the onion gravy.