British Toad in the Hole! It's a delicious easy dinner, with sausages baked in Yorkshire pudding (a.k.a. pop overs). Goes great with some homemade onion gravy. Always a hit with the whole family, easy to make and oh so good!
British Toad in the Hole! If you have never heard of toad in the hole then you really must read on and try this recipe out! It's so delicious and it's comfort food at its best.
Yes, it's certainly a strange name! Toad in the Hole doesn't describe what this dish is at all! But if you ask any British person, they will say "Ahhhh that's sausages cooked in a Yorkshire Pudding" and served with some lovely Onion gravy. Simple as that!
I've made this recipe for British Toad in the Hole so many times. Sometimes I make mini versions where I use a muffin tin and mini chipolata sausages. Those are great to serve at parties as an appetizer, without the gravy of course as that could get a little messy at a finger food party!
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For this toad in the hole, try and choose fairly thick sausages, and good quality ones that your budget will allow. Sometimes, I will get some lovely flavored sausages from the butchers, such as pork and apple, or tomato and beef, herb sausages and so on.
I usually serve this with a huge jug of homemade onion gravy. It's incredibly quick and easy to make, and once you've tried it, you won't ever go back to shop bought gravy! You can take a look at our onion gravy recipe.
You could serve the toad in the hole as it is with some gravy, or like I do, some lovely vegetables. A few recipes which go nicely and are easy and quick to make are our Garlic Carrots and Cabbage,
or our Bacon and Brussels Sprouts in Garlic Butter.
You need to choose any vegetable side dishes which are not too heavy because the toad in the hole is a very heavy dish and will certainly fill you up! It doesn't need any potatoes or rice as a side because the Yorkshire pudding is the carbohydrate and that is very filling. So I would suggest a simple vegetable side, like the ones suggested, or some easy steamed vegetables of your choice.
It's a great meal, easy to make and always a hit with kids and adults alike.
So let's see how we make this British Toad in The Hole dinner and please enjoy!
Ingredients
2 large, fresh eggs
½ Pint or 300 ml milk
¾ cup or 100 g plain / all purpose flour
Pinch of salt
2 tbsp vegetable oil
6 - 8 thick beef or pork sausages
Choose a size baking pan which allows you to space the sausages apart and the batter will come up 2 cm or ¾ inch high, like in the photo below.
Instructions
1. Heat the oven to the highest temperature possible.
2. Pour the eggs, milk and flour into a large mixing bowl with the pinch of salt. Using an electric hand beater or hand whisk beat to form a thick, smooth, airy batter. Leave to stand for a minimum of 30 minutes, longer if possible - up to several hours
3. 10 minutes before the end of the batter resting time, place a tablespoon of oil into a roasting tin. Space the sausages evenly. Place the sausages in the preheated oven and heat until the fat is slightly smoking.
4. Give the batter another good whisk then pour into the hot, roasting tin. Please be careful, the fat may splutter when the batter is added. The batter should cover the whole of the bottom of the tin and be approx 2 cm / ¾ " deep
5. Return the tin to the oven to cook until golden brown approx 20-25 mins.
Serve the Toad in the Holes with Onion Gravy and fresh seasonal vegetables.
We'd love to hear from you and what you thought of our British Toad in The Hole recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
British Toad in the Hole
British Toad in the Hole is a delicious easy Britsh dinner, with sausages baked in Yorkshire pudding a.k.a. popovers. Goes great with some homemade onion gravy.
Ingredients
- 2 large, fresh eggs
- ½ Pint or 300 ml milk
- ¾ cup or 100 g plain / all purpose flour
- Pinch of salt
- 2 tbsp vegetable oil
- 6 - 8 thick beef or pork sausages
Instructions
- Heat the oven to the highest temperature possible.
- Pour the eggs, milk and flour into a large mixing bowl with the pinch of salt. Using an electric hand beater or hand whisk beat to form a thick, smooth, airy batter .
- Leave to stand for a minimum of 30 minutes, longer if possible - up to several hours
- 10 minutes before the end of the batter resting time, place a tablespoon of oil into a roasting tin. Space the sausages evenly. Place the tray in the preheated oven and heat until the fat is slightly smoking.
- Give the batter another good whisk then pour into the hot, roasting tin. Please be careful, the fat may splutter when the batter is added. The batter should cover the whole of the bottom of the tin and be approx 2 cm / ¾ " deep.
- Return the tin to the oven to cook until golden brown approx 20-25 mins.
- Serve the Toad in the Holes with Onion gravy (recipe link below) and fresh seasonal vegetables
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 739Total Fat: 47gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 254mgSodium: 290mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 54g
Nutrition information isn’t always accurate
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Penelope
says:I followed this recipe To The Letter! And while making the batter I thought the milk to flour ratio was off but ignored it because well, this is a proper recipe with good reviews…
I was dismayed when, I went to get it out the oven after 30 minutes and the middle of it looked a soggy mess!! I put it back I for another 10 minutes and was still the same. In the end I scooped out the middle! The edges were lovely though!
Lovefoodies
says:Hi Penelope, sorry to hear it was soggy in the middle. I’m wondering if the oven dish you used might have been smaller in dimensions and possibly deeper? If so, the batter will certainly take longer to cook through due to the depth if you see what I mean.
I would definitely try again and use a shallower oven dish so there is more surface area for the heat to get to the batter. I’ve just made Yorkshire puddings tonight for my Sunday dinner and I know the ratios are correct as it’s the only recipe I use so please do try again with what I’ve suggested and hopefully it’ll come out perfect!
Thanks for writing in and your feedback. Much appreciated!
Jim Fairholt
says:Hello, my question is in regarding the highest temperature of the oven here in America we have ovens that goes up to about 500 Degrees after that you broil and you do that underneath the oven so I’m asking if you preheat and cook the oil and sausage until smoking then put the batter over the dish, do you continue cooking at the highest temperature for the remaining baking time?
Lovefoodies
says:Ho Jim, the oven needs to be really for the u to Yorkshire pudding to rise, so don’t turn it down. Put the oil and sausages in the pan and cook at that temperature for 10 minutes then add the batter. If you cook the sausages for too long before adding the batter they will burn.
Hope that helps!
Cool
says:The sausage should definitely be partially cooked before adding batter, 10 minutes definitely not enough to cook through. Could have been much better with proper instructions.
Lovefoodies
says:Hi Mike, Thanks for your comments. I have made this recipe many times and based on the thickness of the sausages, I do still suggest the pre-cook time needs to be about 10 minutes before adding the batter. Any longer and the sausages will overcook and go rock hard and burn on the tops too. Please bear in mind you’re putting the sausages in a very hot oven temperature before and during the Yorkshire pudding process so the sausages will cook perfectly, just as you see in the photos.
Shaun Edmonds
says:Incorrect, 10 minutes is more than enough time, you don’t cook the sausages fully because they will bake in the batter for a further 20/25 minutes.
Jennifer
says:We also make ‘season pudding’ using this batter. Add a chopped onion and a good glug of dried sage or dried parsley and thyme to the batter an make it with or without the sausage but still with th gravy. Delicious!
Jennifer
says:Last line in my previous comment should read ‘this dish is a lot more filling’!
Jennifer
says:I am from Yorkshire in the U.K. We don’t fry the sausage or use butter. Dripping or goose fat best. Make sure the fat is hot and spitting before pouring in the batter. Do it as quickly as is safe as you don’t want to lose the heat from the oven. Don’t wash the bowl out that you made your batter in. Pour your gravy into it once made and stir all the remains of the batter into it the reheat and serve. Makes the gravy much nicer. This fish is a lot more filling than you may think
Ev
says:my grandma came from England and they fried the sausage prior to pouring the Yorkshire pudding over it. Keep the drippings, make gravy
LindySez
says:Never heard of this, but it sounds interesting.
Debi Garwol
says:do you have a recipe for the Yorkshire pudding alone how much drippings from my roast would you use? I use to make it yrs ago & can no longer find the recipe I used ?
lovefoodies
says:Hi Debi, yes, here’s the yorkie recipe. It uses butter (I half the butter quantity.) what you should aim for is whatever fat you use, whether it is oil, butter or drippings, you need about 1/4 inch deep in the pan or muffin pans. Get it so it is smoking hot before you pour the batter etc. https://lovefoodies.com/grandmas-yorkshire-pudding.html#.UnAhgPnrykA