Toad in the hole & Onion Gravy. Toad in the hole or sausage toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. Today i'm going to show you how to make toad-in-the-hole, a British classic that everybody loves.

I wasn't quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe. Hearty, comforting toad in the hole makes an easy midweek meal. Whip up a batch of batter for Nigel Slater's ultimate toad with pork sausages or Brian You've got to love a warming toad-in-the-hole recipe when there's a nip in the air. To cook Toad in the hole & Onion Gravy you need 18 ingredients and just 14 steps. Here is how you cook it.

Ingredients

Prepare of Toad in the hole.
It's of plain Flour.
It's of medium eggs.
Prepare of semi skimmed milk.
Prepare of good quality sausages.
Prepare of vegetable oil.
You need of salt.
Prepare of black pepper.
You need of Red onion gravy.
It's of vegetable oil.
Prepare of unsalted butter.
Prepare of red onions - peeled and sliced.
Prepare of light brown sugar.
It's of plain flour.
You need of beef stock.
Prepare of Worcestershire sauce.
You need of salt.
You need of black pepper.

Skip the garlic cabbage if you like and serve with another green. Toad-in-the-hole is a fairly simple dish, it is just sausages in a Yorkshire pudding batter, baked in the oven so that it forms The dish known as Toad in the Hole is this: Sausages baked in an oven along with a Yorkshire Pudding batter. It may be eaten with side dishes like gravy, mashed potatoes, roast. Toad in the hole is an English name for meat, sausage or lamb cutlets baked in batter.

Toad in the hole & Onion Gravy directions

Make the yorkshire pudding batter first. Place the flour in a jug and make a well in the centre..
Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit..
Add in the milk and stir with a whisk until combined. It’s fine if it’s a little bit lumpy..
Place the jug in the fridge for an hour (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise)..
Preheat the oven to 220C/425F..
Place the sausages in a large baking dish and drizzle over the oil. Place in the oven and cook for 15-20 minutes, turning occasionally, until browned all over..
Take the Yorkshire pudding batter out of the fridge. Add in the salt and pepper and stir once more with a whisk..
Open the oven door, and if safe to do so, pull out the tray and quickly (be careful, the oil will be very hot!), pour the batter into the baking dish, around the sausages. Close the door immediately and cook for 25-35 minutes until risen and golden..
Meanwhile make the gravy..
Place the oil and butter in a frying pan and heat over a medium heat, until the butter has melted..
Add the onions and sugar, and turn the heat down to medium-low. Cook the onions for about 15-20 minutes, stirring occasionally, until starting to caramelize..
Sprinkle over the flour and stir to coat the onions. Cook for 2 minutes to cook out the taste of the flour..
Add in the hot beef stock slowly, whilst stirring all the time with a whisk, until the gravy thickens. Add a splash of Worcestershire sauce and season with salt and pepper..
Plate up and serve..

It is also an egg sautéed in a hole cut from a piece of bread and a traditional British dish that consists of sausages in Yorkshire pudding mix. It does the same for its modern-day incarnation: you can get away with serving one sausage each if you've. This toad-in-the-hole recipe is easy and delicious, perfect for a quick lunch or dinner. Find more recipe inspiration at BBC Good Food. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it.