Jan 20, 2010

Toad in a Hole (with onion gravy)

Toad in a Hole

No idea why British food has such an undeserved bad reputation. Nothing, and I mean nothing on God’s green earth beats a good ole English breakfast. Or a hearty Shepherd’s pie. Or a mellow fish pie. Oh, the many times I’ve craved fish & chips as only the British can make them! Cut those guys some slack, will you! They have a lot of wonderful dishes.


This here is one of my son’s favorite dishes, and okay, I confess I really like it, too. Toad in a hole is a typically British dish—sausages in Yorkshire pudding batter served with onion gravy.

Seriously. What’s not to love?

Ingredients:

Toad in a Hole:

small pork sausages
2 tbsp olive oil
1 cup all-purpose flour
1 tsp salt
2 large eggs
1 cup milk

Onion Gravy:

1oz butter
2 red onions
1 small garlic clove
2 tbsp all-purpose flour
1 cup chicken broth
1 tsp mustard powder
1/2 tsp coarse mustard
worcestershire sauce
dried thyme
pepper
salt



Directions:

* Yes, you’ll be needing pork sausages. It’s Toad in a Hole, people, it needs pork! I opted for small Catalan sausages (Spanish) but I’m sure Italian sausages work fine as well. Or regular pork sausages.

Pour 2 tbsp olive oil in a baking tray and shuffle those PORK sausages around until all sides are brushed with oil. Pop them in a preheated oven and bake at 400F (200C) for 10 minutes.

Toad in a Hole



Time to make the batter. Lazy cook alert, I use my food processor for this—cooking is easy and fun, but I don’t want to make things anymore time-consuming than strictly necessary, you know? Combine 1 cup all-purpose flour, 2 large eggs, 1 tsp salt and 1 cup of milk and blitz for a minute or two. There. Your batter is done.

Toad in a Hole



I like a somewhat bulky gravy, so I’ve cut 2 small red onions in half-quarts. That’s the one thing British and Americans have in common: they call this gravy, while in the Netherlands we simply call this onion sauce. Our gravy is so different.

Toad in a Hole



Originally the ‘gravy’ doesn’t contain garlic, but since this is my recipe I’ll just allow myself some creative input on behalf of the British and add a small garlic clove.

Toad in a Hole



Combine 2 tbsp all-purpose flour with 1 tsp mustard powder.

Toad in a Hole



Since we’ve given the sausages a head start, they should be looking slightly tanned by now. Pour the batter around them and pop them back in the oven for 30 minutes. Until the sausages are brown and the Yorkshire pudding batter is all golden-brown and puffy.

Toad in a Hole



Heat 1 oz of butter and sauté the red onions, over low heat, until soft. This will take about 5 to 8 minutes.

Toad in a Hole



Once the onions are all soft and sweet, add your garlic and cook for 30 more seconds. Stir in the flour and cook for 2 to 3 minutes before pouring in the chicken broth. Whisk until it’s a lump-free gravy. Season with salt, black pepper a tiny sprinkling dried thyme.

Toad in a Hole



Finish it with a good splash of worcestershire sauce and 1/2 a tsp coarse mustard (not to be confused with Dijon mustard) and simmer the gravy for a minute or 5.

Toad in a Hole



Pub food rocks! Serve with loads of fluffy mashed potatoes and green beans on the side! Now really, if my 3-year-old can’t wait until after my shots to dip the Yorkshire pudding in the gravy, you know it’s good food.

Toad in a Hole



Kay’s Recipe Card

Click here for printable size.

Toad in a Hole (with onion gravy)
Ingredients
  • Toad in a Hole:
    small pork sausages
    2 tbsp olive oil
    1 cup all-purpose flour
    1 tsp salt
    2 large eggs
    1 cup milk

    Onion Gravy:
    1oz butter
    2 red onions
    1 small garlic clove
    2 tbsp all-purpose flour
    1 cup chicken broth
    1 tsp mustard powder
    1/2 tsp coarse mustard
    worcestershire sauce
    dried thyme
    pepper
    salt
Directions
  1. Pour 2 tbsp olive oil in a baking tray and shuffle those PORK sausages around until all sides are brushed with oil. Pop them in a preheated oven and bake at 400F (200C) for 10 minutes. In a food processor or blender you combine 1 cup all-purpose flour, 2 large eggs, 1 tsp salt and 1 cup of milk and blitz for a minute or two.

    Cut 2 small red onions in half-quarts and grate a small garlic clove and combine 2 tbsp all-purpose flour with 1 tsp mustard powder. The sausages should look tanned by now, take them out of the oven, pour the batter around them and pop them back in the oven for 30 minutes. Until the sausages are brown and the Yorkshire pudding batter is all golden-brown and puffy.

    Heat 1 oz of butter and sauté the red onions, over low heat, until soft. This will take about 5 to 8 minutes. Once the onions are all soft and sweet, add your garlic and cook for 30 more seconds. Stir in the flour and cook for 2 to 3 minutes (or longer for a darker gravy) before pouring in the chicken broth. Whisk until it’s a lump-free gravy. Season with salt, black pepper a tiny sprinkling dried thyme. Finish it with a good splash of worcestershire sauce and 1/2 a tsp coarse mustard (not to be confused with Dijon mustard) and simmer the gravy for a minute or 5.
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    51 Comments »

    1. 1

      Absolutely love toad in the hole. Sausage, batter, onion gravy and mash is <3. Been a long time since I made it, should do that again. *drool*
      Do you watch the Hairy bikers? They have a new series out "Mums know best" with mums favourite recipes. I like their food and they're funny.

      Peejeej on Jan 20, 2010 @ 3:58 pm Reply
    2. 2

      Oh my, looks absolutely delectable. I’ve never had Yorkshire pudding, time to change that.

      Maria on Jan 20, 2010 @ 4:01 pm Reply
    3. 3

      New reader here *waves hi*! Wow, that looks absolutely delicious! Great post!

      Lucienne on Jan 20, 2010 @ 4:03 pm Reply
    4. 4

      Kay, what size baking pan did you use?

      sue on Jan 20, 2010 @ 5:42 pm Reply
      1. @Sue:

        This was a standard 4 ppl pan, roughly 9 to 10 inch.

        Kay on Jan 20, 2010 @ 5:46 pm Reply
    5. 5

      I make Yorkshire pudding all the time…It is a popover batter and is good with roast beef dinner …family favorite. will add sausages now looks so good!

      sue on Jan 20, 2010 @ 5:44 pm Reply
    6. 6

      Looks so yummy! I love fish and chips! Fish pie sounds so good! Do you have a good fish pie recipe?

      Bar on Jan 20, 2010 @ 6:08 pm Reply
      1. @Bar:

        The word fish pie is a link to my fish pie recipe, Bar!

        Kay on Jan 20, 2010 @ 6:10 pm Reply
    7. 7

      Nice! I’ve never attempted Yorkshire pudding, some old image of “suet” had me in a freeze-hold over making this dish. I LOVE British food too! They have home comfort food down pat. Now they just need to work on their teeth…*ahem*

      Ann on Jan 20, 2010 @ 6:25 pm Reply
    8. 8

      I’m a Brit, and a lot of the rap that British food gets is because it is all too often served badly. You really have to know where to eat in the UK, otherwise it’s a gamble.

      That said, I love Toad in the Hole, have done ever since I was a child. This receipt looks pretty much spot on.

      I would add just two comments: 1) after making it, leaving the batter to stand for up to an hour before using, really helps to make sure everything comes out light and fluffy 2) once the batter/sausage combination is in the oven, do not be tempted to open the door until after the batter has risen and set crispy otherwise you risk eating a soggy mess.

      Nick on Jan 20, 2010 @ 6:26 pm Reply
      1. @Nick:

        Thanks for bringing that up! For me it’s so normal never to open the oven door when something is baking, that I don’t even think about mentioning it.
        Regarding the batter having to stand up for an hour, I’ll take your word for it .. but I’m always strapped for time so I doubt I’ll get around to it :)

        Kay on Jan 20, 2010 @ 8:22 pm Reply
    9. 9

      Never heard of this! Gotta try it!!

      Debbie S on Jan 20, 2010 @ 6:46 pm Reply
    10. 10

      This sounds really good! In Canada – all over- Toad in a Hole was what we called an egg fried in a circle cut out of a piece of bread that’s toasted as the egg cooks. I had no idea it’s actually a sausage and Yorkshire pudding dish.

      Amy on Jan 20, 2010 @ 8:17 pm Reply
      1. @Amy:

        We call those eggs in a hole over here!

        Kay on Jan 20, 2010 @ 8:18 pm Reply
    11. 11

      I agree with Amy – Toad in the Hole is an egg in a cutout piece of toast to me. I’ll have to ask my Grandma, who is from Cornwall, what she calls it, so I can get my dishes straight.

      Christy on Jan 20, 2010 @ 8:24 pm Reply
      1. @Christy:

        Maybe there are different names in different countries? It’s a very classic English dish. Google it, you’ll see! I can see why some people would name eggs ina hole, toad in a hole, though. A hole is a hole :)

        Kay on Jan 20, 2010 @ 8:30 pm Reply
    12. 12

      @Christy and Amy, the egg in bread dish that you refer to is known as “Egg in the basket” in the UK.

      “Toad in the hole” is definitely the UK term for sausage/yorkshire pudding combination.

      Nick on Jan 20, 2010 @ 8:33 pm Reply
      1. @Nick:

        I think it goes by several names: Egg in a hole, Egg in the basket, Egg in a frame, Egg in a hat, but I must confess I’ve never heard one use the name toad in a hole for it either.

        Kay on Jan 20, 2010 @ 8:35 pm Reply
    13. 13

      We call toad in a hole something else here. It is a piece of toast with a hole in the middle for a fried egg. This looks very yummy :)

      MariaT on Jan 20, 2010 @ 9:55 pm Reply
    14. 14

      I grew up calling an egg in a slice of bread a “houligan” and I have never heard of a toad in any holes :) What does the batter taste like? Is it like a pancake? biscuit? I am perplexed by this recipe.

      Niki from Indiana on Jan 20, 2010 @ 10:17 pm Reply
    15. 15

      I have never heard of this dish neither. But sure would like to try it. You have outdone yourself again Kay. Great pics !!!

      Arrisje on Jan 21, 2010 @ 1:57 am Reply
    16. 16

      Did you use Catalaanse Worstjes from AH? I love their taste!
      Will try this weekend.

      kokkiemo on Jan 21, 2010 @ 9:00 am Reply
      1. @kokkiemo:

        No, I have to admit I seldom to never eat AH meat, not crazy about it. These are made by my butcher, I call them Catalan sausages because they taste kinda Spanish.

        Kay on Jan 21, 2010 @ 9:23 am Reply
    17. 17

      Yummy! Just to add on the interesting conversation going on :)
      I reckon this is definitely quite well known as Toad in a Hole and I call the egg served in the bread cut-out ‘Window Egg’!
      Keep up the great work, Kay.

      aadila on Jan 21, 2010 @ 10:50 am Reply
    18. 18

      Hi Kay!
      This looks absolutely dee-licious!! I know that my husband will love it so I can’t wait to make it. Also, I am working on a dish that I saw on a restaurant menu, but no recipe. It’s from an Irish restaurant in, I think, Las Vegas & the dish was called Ma Mullin’s Meatballs. The description on the menu said that the meatballs are stuffed with Irish cheddar cheese and served with potato parts and onion gravy in the pan. I’m thinking about making this for St Patrick’s Day as one of my dishes and I think your onion gravy recipe is what I’m going to use…I just might swap out the chicken broth with beef since the meatballs will be ground beef. It’s funny how things come together sometimes. Thank’s for another great recipe!! :o)

      Andilynn on Jan 21, 2010 @ 3:18 pm Reply
      1. @Andilynn:

        Good luck with that! We have a John Mullins’ Irish Pub (restaurant) in the Netherlands as well and those darn meatballs are legendary. And near impossible to duplicate!:)

        Kay on Jan 21, 2010 @ 4:00 pm Reply
    19. 19

      I’ve never had the meatballs…so I really have nothing to compare them to. I just thought they sounded good from the description. I’ll let you know how they turn out when I make them, in the meanwhile I am definitely going to make your Toad in the Hole. We love sausage and I love Yorkshire Pudding. Can’t wait!!

      Andilynn on Jan 21, 2010 @ 5:02 pm Reply
    20. 20

      Is this really the original Toad in the Hole? All my life I’ve been eating egg in a hole in bread. Maybe that’s the poor man’s version. I had a lot of those growing up.

      Nicole on Jan 21, 2010 @ 7:43 pm Reply
    21. 21

      While in London, I did not enjoy the food there; nevertheless, this dish looks quite intriguing. Lovely photos as usual!

      Memoria on Jan 22, 2010 @ 2:00 am Reply
    22. 22

      Hello, I´m from Brazil and I love your blog.
      Your photos are so rich and your recipes looks like so good.
      Sorry about my poor English.

      Beijos

      Ana on Jan 22, 2010 @ 11:52 am Reply
    23. 23

      I’ve never tried Toad in a Hole before. It looks good. The Catalan sausages are terrific! I use them in omelettes all the time.
      Magda

      my little expat kitchen on Jan 22, 2010 @ 8:25 pm Reply
    24. 24

      Looks really yummy. Okay, I’m just pretty much down with ANYTHING that includes sausage.

      Nevis on Jan 22, 2010 @ 10:46 pm Reply
    25. 25

      When I lived in London in the early ’70s they were just re-discovering their culinary heritage, but truth be told, my favorite place was called “The Great American Disaster”. This kind of cooking was hard to find.

      cormac joyce on Jan 23, 2010 @ 5:09 am Reply

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