Jump to Recipe

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.

Gravy being poured over a piece of toad in the hole on a white plate with peas

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, just to name a couple.

Toad in the hole right out of the oven in a casserole dish with a side of peas and gravy

Toad in the hole batter

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.

Toad in the hole sausages

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

A closeup showing the browned sausage inside the batter with gravy and peas

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.

Pouring onion gravy over banger and mash

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!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 4 servings

Easy Toad in the Hole with Onion Gravy

1 toad in the hole sausage inside batter on a white plate with peas and onion gravy

Pork sausages are baked with Yorkshire pudding batter that rises around the sausages turning brown and crispy.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup (150 grams) all-purpose flour
  • ¼ teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • ¾ cup (180 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 (472 ml) beef stock (low sodium if possible) * see note
  • 1 teaspoon English or Dijon mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat oven to 425°F/220°C with rack in the center of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. Slide the rack out of the oven and  pour the batter around the sausages.
  6. Return the pan back to the oven and bake for 30  minutes until the batter is risen and brown.
  7. To a sauté pan, add the butter.  When the butter is melted add the onions and cook, stirring often until softened. 
  8. 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.

Notes

Taste your stock, if it is salty, adjust the amount of salt you add

Nutrition Information

Yield

4

Serving Size

1 sausage
Amount Per Serving Calories 485Total Fat 33gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 15gCholesterol 210mgSodium 779mgCarbohydrates 32gFiber 1gSugar 4gProtein 17g
© Culinary Ginger
Cuisine: British / Category: Dinner Ideas