recipetineats4.9
Toad in the hole
Recipe video above. The great British classic! Sausages nestled in a giant Yorkshire pudding, in all its puffed up glory, with delightfully crispy edges. The trick for stability is a dab of mayonnaise! Taught to me by an English chef, learned from his days working in pubs and restaurants in the UK. (See note 4)Some recipes will have you just bake the sausages from raw, but your gravy will be much tastier if you start with sausage drippings. So sear your sausages first!
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●oven
📝 Preparation Steps
1
Batter - Whisk eggs in a bowl, then whisk in flour until lump free. Whisk in water, milk, mayonnaise, salt and pepper. Place in the fridge until required.
mayonnaise (, full-fat (secret ingredient! See Note 3))1 tbsp(1/4 cup) beef drippings OR canola/veg oil (Note 4)50g
2
Preheat oven to 220°C/425°F (200°C fan). Put the 1/4 cup beef drippings in a 23 x 33cm metal pan (9 x 13"). Place in the oven for ⏱️ 15 minutes to melt and become very hot.
3
Brown sausages - Heat the 2 tsp (10g) of drippings in a pan over medium high heat. Brown the sausages all over, but keep one side just lightly browned (this side will brown more in the oven). Keep them raw inside. Remove onto a plate.
4
Assemble - Take batter out of fridge and whisk. Working quickly, take the hot pan out of oven. Spread sausages in the pan, lightly browned side up, keeping clear of the pan walls (Note 5 for arranging tip). Pour the batter in around the sausages.
5
Bake - Bake ⏱️ 25 minutes on the top shelf until the sides puff up and is golden brown. The top of the edges should be nice and crispy!
6
Serve immediately with onion gravy! Expect some deflation - though far less than typical recipes thanks to the mayo.
7
Onion gravy (Note 6):
8
Brown onion - Add beef drippings into the pan used for browning the sausages. Melt over high heat. Add onions and cook, stirring constantly, until nicely browned (~⏱️ 5 minutes). Add garlic and stir ⏱️ 30 seconds. Add flour and stir for ⏱️ 1 minute so it's well mixed through the onions (= lump-free gravy!).
(1/4 cup) beef drippings OR canola/veg oil (Note 4)50gonions (, halved, cut into 7 mm / 1/4" wedges)2
9
Add stock - Slowly pour in beef stock, stirring as you go. Add Worcestershire sauce, salt and pepper.
(1/4 cup) beef drippings OR canola/veg oil (Note 4)50gbeef stock (broth) (, low sodium)2 cups
10
Thicken - Bring to a simmer, stirring, for ⏱️ 2 minutes until thickens into a gravy. Keep warm until ready to use!
Nutrition Facts
calories
1017 kcal
fat Content
78 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
1900 mg
protein Content
41 g
trans Fat Content
0.5 g
cholesterol Content
338 mg
carbohydrate Content
36 g
saturated Fat Content
20 g
unsaturated Fat Content
52 g
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