Classic Toad in the Hole
Toad in Hole
Comforting British dish of sausages baked in airy batter.
Toad in the Hole is a cozy British classic — sausages baked in a light, pillowy batter until browned and puffed. It’s the kind of dish that fills the kitchen with irresistible aroma and feels like a hug on a plate; perfect for family dinners or a relaxed weekend supper.
This recipe keeps things simple: brown good-quality pork sausages in a hot pan, pour over a basic eggs-and-milk batter, then bake until dramatically puffed. Serve with a rich onion gravy and green veg for true comfort-food bliss — it’s surprisingly easy and always impressive.
Nutrition (per serving)
Directions
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1
Preheat the oven to 425°F. Put a 9x13-inch or similar ovenproof roasting pan in the oven with the oil to heat until very hot, about 8–10 minutes.
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2
While the pan heats, brown the sausages in a skillet over medium-high heat for 5–6 minutes, turning so they get color all over. They don’t need to be cooked through. Transfer the browned sausages into the hot pan, spacing them evenly.
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3
Make the batter by whisking the flour and salt in a bowl, then whisk in the eggs until smooth. Gradually whisk in the milk until you have a thin batter. Stir in black pepper and thyme, if using. Let the batter rest for 5–10 minutes while the oven finishes heating.
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4
Carefully remove the hot roasting pan with the sausages from the oven. Pour the batter evenly over the sausages — it should sizzle as it hits the hot oil.
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5
Return the pan to the oven and bake for 25–30 minutes without opening the oven door, until the batter is well risen and deep golden brown.
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6
While the toad in the hole bakes, make the gravy: melt the butter in a small saucepan over medium heat, stir in the gravy flour and cook for 1 minute. Gradually whisk in the stock, bring to a simmer, and cook until slightly thickened. Season with Worcestershire sauce, salt and pepper to taste.
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7
When the toad in the hole is puffed and golden, remove from oven and let sit for 2 minutes. The batter will deflate slightly — this is normal.
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8
Serve slices of toad in the hole with plenty of warm onion gravy spooned over, garnished with chopped parsley and extra thyme if you like. Accompany with mashed potatoes and greens for a classic meal.
Ingredients
- Pork sausages (mild or Cumberland work well):1 lb
- Vegetable oil or beef drippings:2 tbsp
- All-purpose flour:1 cup
- Milk:1 cup
- Large eggs:2 pieces
- Salt:1 tsp
- Black pepper:1/2 tsp
- Fresh thyme leaves (optional):1 tbsp
- Unsalted butter (for gravy):1 tbsp
- All-purpose flour (for gravy):1 tbsp
- Beef or chicken stock:2 cups
- Worcestershire sauce:1 tsp
- Chopped parsley (to garnish, optional):1 tbsp
Tips & Notes
- Make sure the oil in the pan is very hot before adding the batter — the sizzle is what creates the rise and crisp edges.
- Resting the batter for a few minutes helps the flour hydrate and gives a lighter texture, but don’t overmix after adding the milk.
- Avoid opening the oven while baking so the batter can rise fully and brown evenly.
- Use good-quality, flavorful sausages — they’re the star of the dish.
