This easy and delicious toad in the hole recipe is a perfect family dinner. We’ve made our recipe for toad in the hole super simple, so that it doesn’t need many ingredients, making it perfect for a mid-week winter warmer or alternative to your Sunday roast dinner – it will quickly become a family staple! Serve this delicious British classic up with fluffy mashed potatoes and a good red onion gravy for a traditional meal. If you’re feeling particularly good then you could add some veggies too like carrots, broccoli and green beans. This recipe serves up to 4 people and will take around 1hrs and 5 mins to prepare and cook. The trick when it comes to cooking this British classic is not to open the oven whilst its cooking so you get perfect, crisp Yorkshire pudding and the sausages are cooked all the way through too.
- 30g (1oz) dripping or lard
- 454-500g packet good-quality pork and herb sausages
- 300ml (1/2 pint) milk
- 125g (4oz) plain flour
- 2 medium eggs
- Salt and pepper
- The only accompaniment you could possibly want for your classic toad in the hole, it has to be gravy. Our favourite is a classic red onion gravy, with sweet and salty flavours it makes your toad in the hole even more tasty!
- For the gravy:
- 1 red onion, chopped
- 100ml beef stock, from a cube
- 2tbsp balsamic vinegar
- 1tsp cornflour, mixed with a little water
- For a delicious twist that will make your toad in the hole really stand out from the rest, add finely chopped sage to your batter to give a herby flavour to your meal.
- Set the oven to fairly hot gas mark 6 or 200°C.
- Place the dripping or lard in a smallish metal tin and place in the oven for 3-4 mins, or until melted. Add the sausages to the pan and turn to coat in the melted fat.
- Bake, towards the top of the oven for 15-20 mins or until the sausages are an even golden colour.
- While the sausages are cooking, prepare the batter. Pour the milk into the bowl of the food processor and add the flour, eggs and seasoning and whizz until blended. Add the finely chopped sage at this stage for a twist. Chill the batter until it’s needed.
- When the sausages are browned pour over the batter – working quickly so as not to lose too much heat from the oven and immediately return the tin to the oven.
- Bake for about 20-30 mins or until the batter has risen and is golden in colour and crisp.
- Serve immediately.
For the gravy:
- Cook the red onion in the sausage fat from your cooking pan.
- Once they are caramelised add the stock and balsamic vinegar to the cooked onions in the pan.
- Bring to the boil.
- Add the cornflour, mixed with a little water, to thicken.