Chef notes
There are British and American versions of Toad in the Hole, but they’re not one in the same. This recipe is the version you’d find at a classic English pub featuring juicy sausages peeking out of an eggy bread known as Yorkshire pudding and accompanied by a rich, onion gravy. (In the U.S., toad in the hole is typically a slice of bread with the center removed, and an egg cracked and cooked in the middle.)
Dating back to the 18th century as a way to stretch out meat, British Toad in the Hole typically uses bangers, which are sausages with breadcrumbs as filler. If you can’t find these, any pork sausage links will work here, so long as they’re uncooked. The drippings that come from the cooked meat are the base for the gravy, so you don’t want to start with pre-cooked links.
The Yorkshire pudding batter is simple to whisk together (it’s only eggs, flour, milk, salt and pepper), but it does need to rest for at least 30 minutes to maximize the rise. To speed up the preparation, make this batter the night prior and refrigerate; just bring it to room temperature when you begin cooking the sausages. Heating the baking dish is key before pouring in the batter — it’ll help the edges of the pudding become tall and fluffy.
Traditionally, this dish is served with a savory onion gravy. Thinly sliced onions are softened in the sausage drippings, then simmered in a thyme-infused beef stock. For extra flavor, feel free to add a little wine or beer before pouring in the stock to lift up all the browned bits from the bottom of the pan.
Serve Toad in the Hole as the main course for any meal of the day. If preparing it for dinner, consider a simple side of buttered peas, green beans or mashed sweet potatoes.
Ingredients
- 5 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 5 tablespoons unsalted butter, divided
- 1 pound uncooked pork sausages (4 to 6 links)
- 2 medium yellow onions, halved and thinly sliced
- 3 thyme sprigs
- 2 tablespoons all-purpose flour
- 1/3 cup dry red or white wine, beer or water
- 1½ cups beef stock or broth
- 2 teaspoons vinegar (any kind)
- 1 teaspoon Worcestershire or steak sauce (optional)
- kosher salt, to taste
- ground black pepper, to taste
Preparation
1.In a large bowl, beat the eggs until the yolks and whites are well combined. Whisk in flour until no lumps remain. Whisk in the milk, salt and pepper until smooth. Cover with plastic wrap and set aside at room temperature for 30 minutes.
2.Meanwhile, in a large skillet set over medium heat, add 1 tablespoon butter. Once melted, add sausages and cook until lightly browned, turning once, 3 to 4 minutes per side. Transfer sausages to a plate (they will not be fully cooked). Reserve the skillet with the drippings.
3.When the batter has about 10 minutes left of resting time, adjust an oven rack to the middle position and preheat to 425 F. Once heated, add 3 tablespoons of butter to a 2½-quart baking dish or 12-inch cast-iron skillet. Place in the oven until the butter is melted, 4 to 5 minutes.
4.Carefully remove the baking dish and, working quickly, tilt it so the butter evenly covers the bottom, then arrange the sausages so they’re evenly spaced. Pour the batter around the sausages (not on top). Return the baking dish to the oven and cook until the batter is set, puffed and golden brown, 20 to 25 minutes.
4.Make the onion gravy: Meanwhile, return the skillet with the sausage drippings to a burner set over medium heat. Melt the remaining 1 tablespoon butter. Add the onions and thyme; cook, stirring frequently, until the onions are softened, adding a splash of water as needed and adjusting the heat if necessary to avoid burning, about 10 minutes.
5.Stir in the flour; cook for 30 seconds. Pour in wine and cook until mostly absorbed, scraping the bottom of the pan to release any browned bits, about 1 minute. Stir in the beef stock, vinegar and Worcestershire, if using. Bring to a simmer and cook, stirring until thickened, 3 to 5 minutes. Season with salt and pepper.
6.Remove the Toad in the Hole from the oven. Serve immediately with the onion gravy.
