Classic Toad In The Hole With Rich Onion Gravy
Discover the ultimate comfort food with Toad In The Hole and Onion Gravy! Fluffy Yorkshire pudding, savoury sausages, and rich gravy make this a hearty, classic dish.
Ingredients
Toad In The Hole -
- 160g (5.6oz) - Plain (All Purpose) Flour
- 4 - Large Eggs
- 220ml (7.4 fl oz) - Semi-Skimmed Milk
- 6-8 - Large Pork Sausages
- 2 ½ Tbsp (50ml) - Vegetable Oil
- Seasoning To Taste
Onion Gravy -
- 4 - Sprigs Thyme (Bouquet Garni)
- 1 - Sprig Rosemary (Bouquet Garni)
- 1 - Sage Leaf (Bouquet Garni)
- 45g (1.5oz) - Unsalted Butter, Cubed
- 2 - Red Onions, Thinly Sliced
- 1 tsp (6g) - Granulated Sugar
- ½ Cup (125ml) Dry Red Wine
- 2 Cups (500ml) - Beef Stock
- 2 tsp (10ml) - Worcestershire Sauce
- 1 tsp (10g) - Dijon Mustard
- 1 Tbsp (20ml) - Balsamic Vinegar
- 1 Tbsp (10g) - Cornflour (Cornstarch) (Mixed with Cold Water)
- 1 Tbsp (20ml) - Cold Water (Mixed with Cornflour)
- 2 Tbsp (28g) - Cold Unsalted Butter
Instructions
Toad In The Hole
- In a bowl, add the flour and eggs and whisk to combine. Pour in the milk and whisk until smooth. Some lumps are okay. Store in the fridge for 1 hour up to 24 hours; for best results, allow to rest in the refrigerator overnight. It can be used right away, but it won't be as good.
- Preheat oven to 220℃ - 430℉.
- Add the vegetable oil and sausages to a large baking dish or roasting pan with high sides. Place in the oven for 15 minutes, flipping once, until browned all over.
- Remove the Yorkshire pudding batter from the fridge and season to taste with salt and pepper.
- Remove the baking dish from the oven and place it on a wire rack or oven-proof surface. Pour over the cold batter and make sure the sausages are spread evenly. Immediately return the dish to the oven and bake for 22-25 minutes or until fluffy, crispy, and golden.
Onion Gravy -
- Tie the thyme, rosemary and sage into a neat bundle using kitchen string (bouquet garni). Melt the butter in a large saucepan over medium heat. Add the onion and sugar, then cook, stirring often, for 30 minutes or until caramelised.
- Once your onions are caramelised, increase the heat to medium-high. Add the wine and bouquet garni, then bring to a boil. Reduce the heat to medium. Simmer for 5 minutes to reduce the wine. Add the beef stock, Worcestershire sauce and mustard, and season to taste. Reduce the heat to low. Simmer for 15-20 minutes or until it coats the back of a spoon. Remove and discard the bouquet garni.
- Whisking constantly, add the balsamic vinegar and the cornflour slurry to the pan. Simmer, whisking constantly, for another minute until thickened. Add the cold butter and whisk to incorporate into the sauce. Season to taste, then add more mustard, if desired
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Toad In The Hole Storage Instructions
Refrigerator
Allow leftovers to cool completely, then store in an airtight container for up to 3 days. Store onion gravy separately in a sealed container.
Freezer
Separately freeze portions of toad in the hole and onion gravy in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Toad In The Hole Reheating Instructions
Reheating
To maintain its texture, reheat the toad in the hole in the oven at 180°C (350°F) for 10-15 minutes. Warm the gravy on the stovetop or in the microwave.
Watch How To Make The Recipe
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