For best results, ensure the batter rests for the full hour to allow the gluten to relax, resulting in a more tender Yorkshire pudding. Don't be tempted to open the oven during baking, as this can cause the pudding to deflate. Feel free to experiment with different types of sausages, such as Italian or chorizo, to add a unique twist to the dish.
Toad in the Hole
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 55 mins
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SERVING4 People
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VIEWS102
Experience the delightful combination of juicy sausages nestled within a crispy, puffed Yorkshire pudding, all drenched in a luscious onion gravy. This recipe simplifies the traditional method, offering a safer and easier way to achieve the perfect balance of flavors and textures.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol228 mg
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Fiber2 g
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Protein17 g
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Saturated Fat9 g
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Sodium1062 mg
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Sugar5 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare batter: In a large bowl, whisk together eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk until the batter is smooth and free of lumps. Whisk in water. Cover and let rest at room temperature for 1 hour.
02
StepPrepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned on all sides, about 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour the oil from the skillet over the sausages; brush the oil over the bottom and up the sides of the dish.
03
StepStart onion gravy: Melt butter in the same skillet over medium-high heat. Add the minced red onion and salt; sauté until softened and beginning to brown, approximately 5 to 6 minutes.
04
StepAssemble and bake: While the onion is cooking, pour the batter evenly around the sausages in the baking dish. Place the dish in the center of a cold oven, then turn the temperature to 500 degrees F (260 degrees C). Set a timer for 30 minutes.
05
StepFinish onion gravy: While the toad in the hole bakes, stir in the flour and cook for about 2 minutes. Gradually whisk in chicken broth and bring to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until the gravy thickens and reduces, about 5 minutes. Reduce heat to low and stir in the chopped green onions. Taste and adjust seasoning as needed.
06
StepServe: When the timer goes off, remove the toad in the hole from the oven; it should be beautifully browned and puffed. Spoon the onion gravy generously over the sausages and garnish with green onions and fresh chives. Serve immediately with extra gravy on the side.
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RECIPE REVIEWS
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Amber Schulist
May 23, 2025The batter came out perfectly smooth, and the pudding puffed up beautifully. The sausages were juicy and the gravy was the perfect complement.
Paolo Hand
May 8, 2025I added a splash of red wine to the gravy for extra depth of flavor, and it was amazing!
Juwan Mcdermott
Feb 21, 2025I was intimidated to try Toad in the Hole, but this recipe made it so approachable. My family loved it!
Delbert Fritsch
Jan 7, 2025This recipe is a game-changer! The cold oven method is so much easier and safer than the traditional way. The gravy is divine!
Syble Hackett
Sep 25, 2024The cold oven method is genius! I will never make Toad in the Hole any other way.
Zack Bins
Aug 25, 2024I used Italian sausages, and it added a delicious twist to the dish.
Jailyn Crona
Jun 15, 2024The resting time for the batter really makes a difference. Don't skip that step!