I’ve been eating my way through plenty of British food while living here in England, and Toad in the Hole was at the top of the list, despite the strange name. It’s essentially sausages and Yorkshire pudding baked together in the same pan. And no, there are no toads involved.

If you’re working your way through traditional dishes, I highly recommend starting with steak and ale pie and sausage rolls with puff pastry.

For the entire line up, check out my Ultimate British Food Guide.

What Is Toad in the Hole?

This sausage and yorkshire pudding recipe is usually served with onion gravy and vegetables. Mashed potatoes aren’t necessary considering you’ve already got a substantial Yorkshire pudding underneath the sausages, but I’m certainly not going to stop you.

It’s never a bad time for potatoes.

The Sausages Matter

For Toad in the Hole, I wouldn’t overthink it. Use a good pork sausage you’d be happy eating on its own. This isn’t the place for heavily flavored chicken sausage, Italian sausage or something stuffed with cheese.

A few of my favorites: Lincolnshire sausage, Cumberland sausage, chipolatas, or other pork banger sausage.

English Sausages in a silver baking dish.

The Trick To Making The Best Toad In The Hole Recipe

If there’s one part of the recipe I wouldn’t rush, it’s preheating the pan.

Yorkshire pudding batter needs that initial blast of heat. When you pour the batter into the pan, you should hear it sizzle around the sausages. That’s what helps start the rise and gives you those crisp edges instead of a heavy layer of batter sitting underneath the sausages.

Don’t Open the Oven

I know it’s tempting. Don’t do it.

The batter is relying on heat and steam to rise. Opening the oven during the first part of baking dumps a lot of that heat and can leave you with a much flatter Toad in the Hole.

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Use the oven light if you want to check on it. Once the batter is well risen and getting deeply golden, you’re getting close.

Yorkshire pudding batter poured over sausages.

Why Didn’t My Batter Rise?

If the batter stays flat, I’d look at temperature before changing the recipe.

The baking dish and fat weren’t hot enough before the batter went in.
The oven lost too much heat while the pan was out.
The oven door was opened too early.
The batter sat in the hot pan too long before going back into the oven.
The baking dish was too large for the amount of batter.

Also, the sausages interrupt the batter, so you’ll get high, crisp sections around the sides and between the sausages with softer areas underneath. That’s exactly what I want.

Developed and Tested in the Foodie & Wine Kitchen

After years of Yorkshire pudding testing and baking, I’ve learned they rise best when made in a metal pan. The pan also needs to be large enough to fit all the sausages and allow the batter to surround them. I recommend a 10-by-13-inch pan

Serving Ideas

Onion gravy is my go-to. I highly recommend serving in a gravy boat on the side rather than pouring it over the top before serving; this is how the yorkshire pudding becomes soggy. This is one of the rare occasions where more gravy isn’t a good thing.

For vegetables, peas, carrots, green beans, or cabbage all work. My Traditional English Recipes collection is where I’m building out more of these dishes and the sides and sauces that go with them.

Silver baking tray with cooked toad in a hole.

From My Time in England

One thing I’ve learned spending this much time in England is that you don’t need to start reinventing these dishes to make them interesting. The sausages already change depending on where you shop and which butcher made them.

You’ll also find Toad in the Hole in my Ultimate Guide to English Food, along with Bangers and Mash, shepherd’s pie, roast beef, pork pies and other dishes I’ve been eating and cooking while we’re based in England.

If you want to dig further into the food I’ve been trying while we’re here, start with my Ultimate British Food Guide.

Pan of Toad in a Hole next to a gravy boat full of onion gravy.

Toad in the Hole

Toad in the Hole is classic English comfort food made with pork sausages baked directly in Yorkshire pudding batter until puffed and crisp around the edges. Add onion gravy and vegetables for a proper dinner.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 4 servings

Calories: 980kcal

Author: Darcey Olson

Cost: $5

Ingredients

2 tbsp canola or vegetable oil
8 pork sausages (*Note 1)
1¼ cups all purpose flour
¼ tsp salt
3 large eggs, whisked
1 cup milk, divided
¼ cup water

Instructions

Preheat the oven to 425℉ (220°C).
Add the oil to a 10-by-13-inch metal baking dish, swirl to coat, then add the sausages. Transfer the dish to the oven and cook for 10 minutes.
In a medium mixing bowl, whisk the flour, salt, and eggs until it forms a smooth paste.
Add 1/2 cup of milk and whisk until smooth. Add the rest of the milk and water and whisk until smooth.
Remove the dish from the oven and reduce the heat to 400°F (200℃).
Pour the batter around the sausages and bake for 30 minutes, or until the internal temperature of the sausages reaches 165℉. Do not open the oven door.
Let rest for 5-10 minutes, to ensure easy removal.

Notes

Note 1 – Lincolnshire sausage, Cumberland sausage, or other pork banger sausage. Don’t use a sweet sausage or overly spiced sausage, like Italian sausage.