Description
Toad in the hole is a classic British comfort food featuring succulent pork sausages baked in a light, fluffy batter made with eggs, flour, and a secret ingredient—mayonnaise for extra fluffiness. This delicious dish is served with a rich and savory homemade onion gravy made from caramelized onions, beef stock, and Worcestershire sauce. Perfect for a hearty family meal, it combines crispy edges with juicy sausages and flavorful gravy.
Ingredients
Scale
Sausages and Batter
- 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
Cooking and Gravy
- 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
Instructions
- Prepare the Batter: Whisk the eggs in a bowl until combined. Gradually whisk in the plain flour until the batter is smooth and lump-free. Add the water, full-fat milk, mayonnaise, kosher salt, and a pinch of white pepper. Mix well and refrigerate the batter until needed to keep it chilled.
- Preheat Oven and Heat Drippings: Preheat your oven to 220°C/425°F (200°C fan). Place 1/4 cup (50g) beef drippings in a 23 x 33 cm (9 x 13-inch) metal baking pan and place it in the oven for 15 minutes to melt the drippings and get the pan very hot.
- Brown the Sausages: While the oven is heating, warm 2 tsp (10g) of beef drippings in a skillet over medium-high heat. Brown the sausages evenly on most sides, leaving one side only lightly browned as it will finish browning in the oven. Keep the sausages raw inside and remove them to a plate after browning.
- Assemble in Pan: Remove the hot pan with the melted drippings from the oven carefully. Arrange the sausages in the pan with the lightly browned side facing up, spaced slightly away from the pan edges. Quickly whisk the batter again to combine, then pour it evenly around the sausages in the pan.
- Bake: Return the pan to the top shelf of the oven and bake for 25 minutes. Bake until the batter puffs up around the sausages and turns golden brown, with crispy edges. Avoid opening the oven during this time to maintain puffiness.
- Serve: Serve the toad in the hole immediately with the warm homemade onion gravy. Expect some deflation after baking, though the addition of mayonnaise helps keep it fluffier than usual.
- Make Onion Gravy: In the skillet used for browning the sausages, melt 2 tbsp (30g) beef drippings or unsalted butter over high heat. Add the onion wedges and cook, stirring constantly, until the onions are nicely browned, about 5 minutes.
- Add Garlic and Flour: Add the finely minced garlic to the onions and stir for 30 seconds. Sprinkle in 3 tbsp plain flour and stir continuously for 1 minute to mix well and create a lump-free roux base for the gravy.
- Add Stock and Seasoning: Slowly pour in 2 cups low sodium beef stock while stirring to avoid lumps. Add 1/2 tsp Worcestershire sauce, 1/2 tsp black pepper, and 1/4 tsp kosher salt. Stir to combine thoroughly.
- Thicken Gravy: Bring the gravy to a simmer, stirring occasionally, and cook for 2 minutes until it thickens to a smooth, rich consistency. Keep warm until ready to serve alongside the toad in the hole.
Notes
- Note 1: Choose good quality pork sausages for best flavor and juiciness.
- Note 2: Use 4-5 large eggs and measure carefully for consistent batter texture.
- Note 3: Mayonnaise keeps the batter light and fluffy with a slight tang.
- Note 4: Beef drippings add depth and richness; substitute with vegetable or canola oil if preferred.
- Note 5: Keep sausages spaced apart and from the pan walls to allow batter to rise evenly around them.
- Note 6: Onion gravy is essential for serving; do not skip for authentic flavor pairing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Toad in the hole, British sausages and batter, classic comfort food, sausage bake, onion gravy
