Toad in the Hole with Onion Gravy Recipe
Toad in the Hole with Onion Gravy is a beloved staple in British cuisine, embodying the essence of comfort food. Originating from the heart of England, this dish combines simple ingredients to create a meal that is both satisfying and hearty. At its core, it features succulent sausages, often pork, baked within a light, airy Yorkshire pudding batter. The result is a harmonious blend of flavours and textures, with the crispiness of the batter contrasting beautifully with the juicy sausages.
Ingredients
For the Toad in the Hole:
- 8 sausages
- 1 tbsp vegetable oil
- 140 g plain flour
- 3 large eggs
- 300 ml milk
- Salt and pepper, to taste
For the Onion Gravy:
- 1 tbsp plain flour
- 500 ml beef stock
- 4 onion, finely sliced
- 2 tsp red wine vinegar
- 1 bay leaf
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Heat your oven to220°C (200°C fan)/425°F/gas mark 7.
Prepare the Sausages
- Place the sausages in a large ovenproof dish. Drizzle with 1 tablespoon of vegetable oil. Cook in the oven for 10 minutes until they begin to brown.
Make the Batter
- While the sausages are cooking, prepare the batter. In a mixing bowl, sift the plain flour and season with salt and pepper. Make a well in the centre and add the eggs. Whisk together, gradually adding the milk, until the batter is smooth and lump-free.
Cook the Toad in the Hole
- Remove the sausages from the oven. Pour the batter over the sausages and return the dish to the oven. Cook for 25-30 minutes until the batter is puffed up and golden brown.
Prepare the Gravy
- While the toad in the hole is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced onions and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised
- Add the flour and stir well, coating all of the onions. Cook for a minute, then add the vinegar. Turn up the heat and reduce by half, which should take about 2 minutes. Whisk a little to make sure the flour doesn’t form lumps. Pour in the stock, bring to a boil, and cook for 6-8 minutes.
- Transfer the onion gravy to a blender and blend until smooth. Put the onion gravy back into the saucepan and bring to a simmer and cook for 5 minutes, until thickened. Season with salt, pepper, and Worcestershire sauce.
Serve
- Once cooked, take the toad in the hole out of the oven and pour onion gravy over it. Garnish with fresh thyme. Serve while hot and accompanied by your choice of vegetables or potatoes.
Notes
Choosing the right sausages is key. Butcher’s sausages or high-quality supermarket options with a good meat content are recommended. Traditional pork sausages are the go-to choice, but Cumberland or Lincolnshire varieties can offer a delightful regional twist.
The vegetable oil is used to ensure a crisp, well-cooked base for the batter and sausages. Plain flour, eggs, and milk are the fundamental components of the batter, providing the perfect texture and rise when baked.
A pinch of salt in the batter enhances its taste, while a bit of pepper adds a subtle kick. Adjust these seasonings to suit your preference.
Ensure all ingredients are at room temperature before you begin, as this will help the batter combine more smoothly and rise better in the oven.
