Easy Toad in the Hole with Onion Gravy is a classic British comfort food, one pan dish. Pork sausages are baked with Yorkshire pudding batter that rises around the sausages turning brown and crispy.
This is the perfect one pan dish because everything is baked in 1 casserole dish. Starting with browning the sausages in vegetable oil, the batter is poured around the sausages and when baked, rises up around the sausages like a large Yorkshire pudding or popover.
Toad in the hole is another British dish with a strange name and without a definitive story behind the name (see below). We also have Bubble and Squeak Bubble and Squeak and Welsh Rarebit Welsh Rarebit, just to name a couple.
The batter is the same as Yorkshire Pudding (similar to popovers) but I added fresh rosemary, which is not very traditional but adds great flavor to the batter.
The best sausage to use are obviously British-style pork sausages but any sausages you like will work also.
What do you serve with toad in the hole?
Gravy is a non-negotiable, the rest are a personal choice. I like peas, carrots and sometimes mashed potato.
Why is it called Toad in the Hole?
There is not one clear story on this, but the most popular one is the look of the sausages poking through the batter looked like frogs or toads peering out from
Toad in the Hole is a northern England dish dating back to the 1700’s. Just like many old recipes, this dish was served in the poorer households using minimal and inexpensive ingredients.
It is also said that other meats instead of sausage were used like steak and lambs kidneys. Personally, I’m not sure the dish would be quite the same using something other than a good British banger.
If you’ve tried this Toad in the Hole with Onion Gravy or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 1 cup (220 grams) all-purpose flour
- ¼ teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- ¾ cup (177 ml) whole milk, slightly warmed
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon vegetable oil
- 4 pork sausages
- 3 tablespoons butter
- 3 tablespoons unsalted butter, divided
- ½ large yellow onion, sliced
- 1 tablespoon all-purpose flour
- 2 cups (473 ml) beef stock
- 1 teaspoon English or Dijon mustard
- 1 teaspoon Worcestershire sauce
- Preheat oven to 425°F/220°C with rack in the center of the oven.
- To a large bowl with a spout. Add the flour, baking powder and salt and eggs. Whisk the eggs until combined, then while whisking drizzle in the milk. Whisk well to combine. Stir in the rosemary, set aside.
- To a 9 x 13-inch/ 23 x 33 cm casserole dish, add oil. Place the pan in the oven to heat for 10 minutes.
- After 10 minutes add the sausages and bake for 10 minutes. Turn the sausages. They don't have to brown, they will brown once the batter is added.
- Slide the rack out of the oven and pour the batter around the sausages.
- Return the pan back to the oven and bake for 30 minutes until the batter is risen and brown.
- To a sauté pan, add the butter. When the butter is melted add the onions and cook, stirring often until softened.
- Whisk the flour into the butter and onions and cook for 1 minute. Whisk in the beef stock, English mustard and Worcestershire sauce until well mixed and bring to a low simmer until thickened. Taste and add salt if needed.
Serving Size:1 sausage
Amount Per Serving: Calories: 485 Total Fat: 33g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 210mg Sodium: 779mg Carbohydrates: 32g Fiber: 1g Sugar: 4g Protein: 17g