Toad in the Hole with Onion Gravy
Prep: 30 minutes Cook: 25-30 minutes
A recipe sent my way as a request, we did something from across the pond. Toad in the hole is apparently confused with eggs in a basket which is an egg cooked inside a slice of toast. So confused that both come up in searches for it. Toad in the Hole is sausage in yorkshire pudding. I had never had this before and had no route of comparison but my British friend OddGarret let me know that it sounded correct. A light and fluffy batter that surrounds thick sausage (bangers) and the savory onion gravy just soaked in perfectly. Let’s see how we did it.
Ingredients
Toad in the Hole
2-3 thick sausage links (I used mild Italian as this was thick enough. Bratwurst is a similar thickness but you just want to match bangers which are pork)
3 eggs
1 1/2 cup all purpose flour
1/2 tsp salt
Pepper to taste, like a pinch
1 1/2 cup milk
2 tbls butter melted
1 tbls veggie oil
Onion Gravy
3 tbls butter
1 tbls flour
Rosemary to taste
Thyme to taste
1/2 yellow onion
2 cups beef broth
Prep
Grab a medium bowl and add the salt, flour, and pepper
In a small bowl, whisk the eggs fully
Add the eggs, milk, melted butter to the bowl with the dry ingredients and whisk until all lumps are gone
Cover and let sit for 30 minutes
While that is sitting, start cooking the sausage on the stove top until they’re mostly done if not all the way done. Mine were just a touch pink inside which is fine
While that is going, take the veggie oil and use it to smear and coat the inside of either a 8x12 ceramic casserole dish, or 9x9 works. I only had an 8x8 glass casserole dish and this managed to work great by keeping an eye on it
Put the oil coated dish inside your oven and preheat to 425 F ( 220 C)
When all three things are ready, cut the sausage in half and stand it if you can in the dish
Pour the batter over all of it
Bake for 25-30 minutes. It should puff up and start to brown
Gravy
When you have about 15-10 minutes left start the gravy
Add the butter to a pan on medium heat
Add the onions when the butter is melted and cook until softened
Add the flour and whisk in to mix fully
Add the broth and herbs and simmer until it starts to thicken
Pour as wanted on top of finished dish
Afterthoughts
This savory dish was fantastic. The onion gravy was a perfect compliment to the pudding and sausage. I struggled to find the words at the time and I still do to explain the pudding. It’s a light, fluffy, bouncy, texture that is smooth to the taste like a cheesecake but tastes like a batter would. The slightly spicy sausage was fantastic and the savory herbs and richness of the gravy just soaked into the pudding and was a great overall taste. This is often served with vegetables and I can see this as a complete meal. It was worth every second.
