Toad in the Hole

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

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.

Course Dinner

Cuisine English

Keyword Yorkshire Pudding

Prep Time 10

Cook Time 40

Total Time 50

Servings 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.

Nutrition