Toad in the hole might have a funny name, but it’s seriously delicious. This classic British dish combines savory sausages with a fluffy, golden batter that’s similar to Yorkshire pudding. It’s a hearty, comforting meal that’s perfect for breakfast, especially when you add some rich onion gravy on the side. If you’ve been curious about how to make toad in the hole, this recipe will walk you through it step by step.

Active Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

Here’s what you’ll need to make this classic toad in the hole:

• 4 large eggs
• 1 1/4 cups plus 2 tablespoons all-purpose flour, divided
• 1 1/4 cups whole milk
• 1 1/2 tablespoons of vegetable oil
• 4 pork sausages (4 ounces each)
• 2 tablespoons unsalted butter
• 4 large shallots, thinly sliced (about 1 cup)
• 1 1/2 cups beef stock
• 3/4 teaspoon Worcestershire sauce
• 3 rosemary sprigs (about 3 inches each)
• Salt and pepper to taste

Instructions

Preparation

First, preheat your oven to 425°F. In a large bowl, mix together the kosher salt, 1 1/4 cups of flour, and 1/2 teaspoon of black pepper. In another bowl, whisk the eggs and milk until they’re well combined. Gradually pour about half of the milk mixture into the flour mixture, whisking until smooth and lump-free. Keep whisking as you add the rest of the milk mixture until the batter is fully combined and smooth. Set the batter aside.

Cooking

1. Heat a 10-inch cast-iron skillet over medium-high heat and add the canola oil. Once the oil is hot, add the sausages. Cook them, turning occasionally, until they’re browned on two sides, which should take about 2 to 3 minutes per side. Transfer the sausages to a plate.
2. Toss the rosemary sprigs into the skillet and cook them in the sausage drippings until they’re fragrant—about 30 seconds. Move the rosemary to the plate with the sausages.
3. Take the skillet off the heat, but don’t clean it out. Quickly pour the batter into the skillet. Arrange the sausages in a line down the center of the batter, spacing them 1 to 2 inches apart. Scatter the rosemary sprigs around the sausages.
4. Pop the skillet in the oven and bake for 25 to 30 minutes, or until the batter is puffed up, lightly browned, and crisp around the edges.

Serving

When your toad in the hole is golden and crispy, carefully take the skillet out of the oven. Sprinkle on a bit of extra black pepper if you like, and bring the dish straight to the table. Serve it hot, with the warm shallot gravy on the side. The gravy is perfect for pouring over the sausages and batter or for dipping each bite. Pair this dish with mashed potatoes or steamed veggies to make it a complete meal.

Nutrition Facts

For those keeping track, here’s a rough nutritional breakdown per serving:

Tips and Variations

• Sausage options: If you can’t find British bangers, any good-quality pork sausages will do.
• Herb alternatives: Not a fan of rosemary? Try thyme or sage for a different flavor.
• Vegetarian version: Swap the pork sausages for vegetarian ones, and use vegetable stock in the gravy.

Conclusion

This toad in the hole recipe is all about comfort and flavor. The combo of crispy batter and juicy sausages, topped with rich gravy, makes for a meal that’s both satisfying and delicious. Whether you’re an experienced cook or just trying something new, this dish is easy to make and always a hit. Give it a try, and enjoy a taste of British comfort food at its best!