britishdinnersausage
Toad in the Hole with Red Onion Gravy
This toad in the hole pairs browned pork sausages with a risen Yorkshire pudding batter and a rich red onion gravy. Rest the batter for at least an hour, bake it around the hot sausages until puffed and golden, then serve straight from the oven.
From YouTube · Jan 30, 2020
This toad in the hole pairs browned pork sausages with a risen Yorkshire pudding batter and a rich red onion gravy. Rest the batter for at least an hour, bake it around the hot sausages until puffed and golden, then serve straight from the oven.
1 hr 15 min, including batter rest
Prep time
55 min
Cook time
4 hrs 5 min
Total time
4–6 servings
Yield
Ingredients
16 ingredientsAdjust servings
Ingredients update with servings
- 140 g plain all-purpose flour
- 4 medium eggs
- 200 ml semi-skimmed half fat milk
- 8 good quality thick pork sausages
- 2 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 2 red onions peeled and sliced thinly
- 1 tsp light brown sugar
- 2 tbsp plain all-purpose flour
- 480 ml hot beef stock
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
Method
6 steps- Whisk the flour and eggs together, gradually drawing the flour into the centre until a thick batter forms. Slowly whisk in the milk until combined; a few small lumps are acceptable. Cover and chill for at least 1 hour, or overnight.
- Heat the oven to 220°C (425°F). Put the sausages in a roasting tin, drizzle with 2 tablespoons of vegetable oil and roast for 15–20 minutes, turning once, until lightly browned. Keep the tin and oil hot.
- Remove the batter from the fridge and whisk in ¼ teaspoon each of salt and black pepper. Carefully pour the batter around the sausages in the hot tin. Return it to the oven immediately and bake for 25–35 minutes, until risen, crisp and golden. Avoid opening the oven while it rises.
- While the pudding bakes, heat 1 tablespoon of oil and the butter in a saucepan over medium heat. Add the sliced red onions and 1 teaspoon of brown sugar; lower the heat and cook for 15–20 minutes, stirring occasionally, until soft and caramelised.
- Sprinkle the flour over the onions and stir for 2 minutes. Gradually pour in the hot beef stock, stirring continuously. Simmer until the gravy thickens, then add the Worcestershire sauce and season with the remaining salt and pepper to taste.
- Serve the hot toad in the hole with the red onion gravy.
Recipe notes
Helpful tips
- Resting the batter for at least an hour helps it bake into a lighter, crisper Yorkshire pudding.
- The roasting tin and oil must be hot before the batter goes in; pour carefully to avoid splashes.
- Keep the oven door closed during baking so the batter can rise evenly.
- The gravy can be made while the pudding bakes.
Storage
Refrigerate leftovers in a covered container for up to 2 days. Reheat until piping hot; the Yorkshire pudding will soften after storage.
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