Name: Toad in the Hole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 700g / 1.4lb pork sausages (8 x 85g/3oz); 10g / 2 tsp beef drippings or canola/vegetable oil; 250ml / 1 cup eggs (4-5 large eggs, lightly whisked); 1 cup plain flour (all-purpose flour); 3/4 cup full-fat milk; 1/4 cup water; 1 tbsp mayonnaise (full-fat); 1/2 tsp kosher salt; Pinch white pepper; 50g (1/4 cup) beef drippings or canola/vegetable oil; 30g / 2 tbsp beef drippings or unsalted butter; 2 onions, halved and cut into 7 mm / 1/4″ wedges; 1 garlic clove, finely minced; 3 tbsp plain flour (all-purpose flour); 2 cups beef stock (low sodium); 1/2 tsp Worcestershire sauce; 1/2 tsp black pepper; 1/4 tsp kosher salt

Ingredients

700g (1.4lb) pork sausages (about 8 sausages, each 85g/3oz)

10g (2 tsp) beef drippings or canola/vegetable oil

250ml (1 cup) eggs, lightly whisked (4-5 large eggs)

1 cup plain flour (all-purpose flour)

3/4 cup full-fat milk

1/4 cup water

1 tbsp full-fat mayonnaise (secret ingredient!)

1/2 tsp kosher salt

Pinch of white pepper

50g (1/4 cup) beef drippings or canola/vegetable oil

30g (2 tbsp) beef drippings or unsalted butter

2 onions, halved and cut into 7mm (1/4″) wedges

1 garlic clove, finely minced

3 tbsp plain flour (all-purpose flour)

2 cups low-sodium beef stock (broth)

1/2 tsp Worcestershire sauce

1/2 tsp black pepper

1/4 tsp kosher salt

Instructions

Step 1: In a bowl, whisk the eggs until smooth. Gradually whisk in the flour until the batter is lump-free. Add water, milk, mayonnaise, salt, and white pepper, mixing well. Refrigerate until needed.

Step 2: Preheat your oven to 220°C (425°F) or 200°C fan. Place 1/4 cup beef drippings in a 23 x 33cm (9 x 13″) metal pan and heat in the oven for 15 minutes until very hot and melted.

Step 3: Meanwhile, heat 2 tsp (10g) beef drippings in a pan over medium-high heat. Brown the sausages all over, leaving one side lightly browned to brown further in the oven. Keep sausages raw inside. Remove and set aside.

Step 4: Remove the hot pan from the oven. Arrange the sausages in the pan with the lightly browned side up, leaving space between them and the pan edges. Quickly pour the chilled batter around the sausages.

Step 5: Bake on the top shelf for 25 minutes until the batter rises, and the edges turn golden brown and crispy.

Step 6: Serve immediately with onion gravy. The batter may deflate slightly but will still remain fluffy and delicious thanks to the mayonnaise.

Step 7: For the onion gravy, melt the remaining 30g beef drippings or butter in the pan used to brown the sausages over high heat.

Step 8: Add onions and cook, stirring constantly, for about 5 minutes until nicely browned. Stir in minced garlic and cook for 30 seconds. Sprinkle flour over the onions and stir for 1 minute until well combined and lump-free.

Step 9: Slowly pour in beef stock while stirring. Add Worcestershire sauce, salt, and black pepper.

Step 10: Bring to a simmer and cook for 2 minutes, stirring frequently, until the gravy thickens. Keep warm until ready to serve.

Tips & Variations

Using full-fat mayonnaise in the batter makes it lighter and keeps it from deflating too much after baking.

Try different sausage varieties like Cumberland or spicy sausage for a flavor twist.

Add fresh herbs such as thyme or rosemary to the batter for extra aroma.

For a vegetarian version, substitute sausages with thick vegetable sausages and use vegetable stock for the gravy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C (320°F) until warmed through to maintain crispiness. Reheat the gravy separately on the stove, stirring occasionally. For best texture, it is recommended to enjoy toad in the hole fresh.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Just whisk it again before pouring over the sausages.

Why does the batter sometimes turn soggy instead of crispy?

Ensuring the fat in the pan is very hot before adding the batter helps it rise and crisp up. Also, avoid overcrowding the sausages so steam doesn’t make the batter soggy.