Wednesday, July 16, 2008

Toad in the Hole & Melted Onion Gravy

Not real toads of course; this dish is actually sausages baked in a Yorkshire putting batter and nothing to do with toads and holes at all. I guess that somewhere in history somebody decided that was its general appearance and named it such.

Obviously its not your typical summer eating but on a July day in London with the temperature only just nudging 70 degrees (from the wrong direction) it was a great choice, not to mention a family favorite. Right on cue the weather warmed up and we decamped to the garden. Typical!

Recipe (serves 4)

8 excellent quality sausages (think Wholefoods or Greenwise)

1 cup all purpose flour

1 cup milk

1 cup eggs

salt & pepper

for the Gravy

1 tbs butter

1 large onion

slug of red wine

1 tbs flour

1 tbs mustard

1 x carton beef stock

Recipe Directions

  1. Preheat oven to 375 degrees.

  2. Place sausages in an ovenproof baking dish and cook for 10 minutes.

  3. Whilst these are cooking, prepare the batter by pouring the flour into a bowl, make a well in the center and incorporate the eggs. Gradually add the milk and a pinch of salt & pepper. You can get creative here with herbs if you wish, especially if you're using a flavored sausage; e.g. add some fresh oregano for an Italian sausage etc.,

  4. Remove the dish from the oven and slowly pour the batter around the sausages. Return to the oven for a further 25 minutes or so until the magic happens and your batter starts scraping the roof of the oven. The batter will be risen, crispy around the edges and with a good squidge in the center.


  1. Thinly slice one large onion and add to a pan with a tablespoon of butter and slowly melt over a medium pan until soft but not brown.

  2. Add the flour and stir until cooked followed by the wine, mustard & stock.

  3. Reduce until thick and syrupy.

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