Servings
Font
Back
0 from 12 votes

Toad in the Hole with Onion Gravy

Traditional English cooking at its best. Sausages in a Yorkshire Pudding with Onion Gravy loved by young and old!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Course: Dinner
Cuisine: British

Ingredients

For the Batter
  • 100 g / 3 ½ oz Plain flour
  • 2 eggs
  • 150 ml / ¼ pt semi-skimmed milk
For the Toad
  • 8 pork sausages
  • 1 onion finely sliced
  • 1 tbsp vegetable oil
  • For the gravy:
  • 1 onion finely sliced
  • 1 tbsp vegetable oil
  • 2 tsp flour
  • 2 tsp English mustard
  • 2 tsp Worcestershire sauce 
  • 300 ml / ½ pint Vegetable stock

Instructions

    Cup of Yum
  1. Pre-heat oven to 220°C. or 200°C fan.
  2. Place flour in a bowl, add eggs and slowly mix in milk to make a smooth batter.
  3. Add 150ml (¼ pt) water and beat until smooth.
  4. Put sausages in an oven-proof baking dish, scatter the onion around them and drizzle the oil over. Avoid onion on top of the sausages as they just burn.
  5. Roast for 15 minutes.
  6. Remove from oven, pour over the batter speedily and return to cook for anywhere between 20 – 35 minutes. (Mine took 20 mins).
  7. To make the gravy, fry the remaining onion for 5 minutes until golden.
  8. Sprinkle on the flour and cook, stirring until thickened.
  9. Add mustard, Worcestershire sauce and gradually, the stock, stirring until smooth.
  10. Serve with the Toad in the Hole and steamed veg.

Notes

  • To make this dish slightly less naughty I used low fat sausages which worked very well.