Toad in the hole with onion gravy

Course: Main courses

Cuisine: British

Keyword: Onion gravy, Pork sausages, Yorkshire pudding

Seizoen: All year

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: people

Calories: 1013kcal

Author: Diana Westerhof

Toad in the hole is a British classic: browned pork sausages baked inside a light, crisp Yorkshire pudding. Served with homemade onion gravy, it makes a simple and deeply savoury family meal straight from the oven.

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Ingredients

Yorkshire pudding

180 g plain flour
3 eggs
40 ml water
280 ml milk
2 tsp mustard
pepper
salt

Filling

60 g lard
2 tbsp sunflower oil
8 pork sausages about 500 g

Onion gravy

2 onions
100 ml beef stock
1 tbsp plain flour
1 tsp sugar
1 tbsp balsamic vinegar
20 g butter

Instructions

Preparation

Preheat the oven to 220°C. Put a baking dish containing 60 g lard in the oven so it becomes piping hot. Peel 2 onions, halve them and slice into half moons.

Cooking

Whisk 180 g plain flour, 3 eggs, 280 ml milk, 40 ml water, 2 tsp mustard, pepper and salt into a smooth batter.
Heat 2 tbsp sunflower oil in a frying pan and brown 8 pork sausages for about 5 minutes. Carefully remove the hot dish, arrange the sausages inside and pour in the batter. Return it to the oven immediately and bake for 30 minutes, until the Yorkshire pudding is tall, golden and crisp.
Meanwhile, make the gravy. Melt 20 g butter and cook the onion over a medium heat until soft and golden. Stir in 1 tbsp plain flour and 1 tsp sugar, then pour in 100 ml beef stock and add 1 tbsp balsamic vinegar. Simmer until thickened and season with salt and pepper.

To serve

Serve the toad in the hole straight from the oven, with the hot onion gravy spooned over or alongside.

Notes

Toad in the hole is best served immediately while the Yorkshire pudding is still tall and crisp. Add peas, carrots, mashed potatoes or a green salad to make it a complete meal.

Nutrition