📝 About This Recipe
This quintessential British classic transforms humble sausages into a majestic centerpiece, nestled within a towering, crisp-edged Yorkshire pudding batter. Originating from 18th-century England as a way to stretch expensive meat, it has evolved into the ultimate comfort food that bridges the gap between a hearty breakfast and a cozy dinner. The secret lies in the contrast between the savory, snap-skinned sausages and the airy, cloud-like batter that soaks up the essence of a rich, balsamic-infused onion gravy.
🥗 Ingredients
The Toad (Sausages)
- 8 pieces High-quality pork sausages (thick Cumberland or Lincolnshire style preferred)
- 2-3 tablespoons Lard or Vegetable oil (must have a high smoke point)
- 2 sprigs Fresh rosemary (leaves stripped)
The Batter
- 1 1/4 cups All-purpose flour (sifted)
- 4 Large eggs (at room temperature)
- 1 cup Whole milk (room temperature)
- 1/2 teaspoon English mustard powder (adds a subtle kick)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Onion Gravy
- 2 large Red onions (thinly sliced)
- 2 tablespoons Butter (unsalted)
- 1 teaspoon Brown sugar (for caramelization)
- 1 tablespoon Balsamic vinegar
- 2 cups Beef stock (high quality)
- 1 tablespoon All-purpose flour (for thickening)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Place a large rectangular metal roasting tin or heavy ceramic baking dish inside to get screaming hot.
-
2
In a large mixing bowl, whisk together the flour, salt, pepper, and mustard powder. Create a well in the center.
-
3
Crack the eggs into the well and add half of the milk. Whisk from the center outward, gradually incorporating the flour until you have a thick, smooth paste.
-
4
Slowly pour in the remaining milk while whisking constantly until the batter is the consistency of heavy cream. Let the batter rest at room temperature for at least 30 minutes; this is crucial for the rise.
-
5
Carefully remove the hot roasting tin from the oven. Add the lard or oil and the sausages. Return the tin to the oven for 10-12 minutes until the sausages are browned and the fat is shimmering and slightly smoking.
-
6
While sausages brown, start the gravy. Melt butter in a saucepan over medium heat, add sliced onions and sugar, and cook slowly for 15 minutes until caramelized and soft.
-
7
Once the sausages are ready, pull the tin out quickly. Scatter the rosemary leaves over the sausages.
-
8
Give your batter one last quick whisk, then pour it quickly but carefully around the sausages. You should hear a satisfying sizzle as it hits the hot fat.
-
9
Immediately return the tin to the oven. Bake for 25-30 minutes. DO NOT open the oven door during this time, or the pudding will collapse!
-
10
Finish the gravy: Stir 1 tablespoon of flour into the caramelized onions and cook for 1 minute. Gradually whisk in the balsamic vinegar and beef stock.
-
11
Simmer the gravy for 5-8 minutes until thickened and glossy. Season to taste with salt and pepper.
-
12
Check the Toad in the Hole; it should be massively risen, deep golden brown, and crisp to the touch. Remove from the oven.
-
13
Slice into large squares and serve immediately while the pudding is at its peak height, drizzling generously with the hot onion gravy.
💡 Chef's Tips
Ensure your eggs and milk are at room temperature to help the batter rise more effectively. Never open the oven door before the 25-minute mark; the rush of cold air is the enemy of a tall Yorkshire pudding. The fat in the pan must be shimmering hot before you pour the batter; if it doesn't sizzle, it won't rise. For a vegetarian version, use high-quality veggie sausages and vegetable stock for the gravy, but ensure the sausages are well-oiled so they don't dry out.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes to soak up extra gravy. A pile of minted garden peas or steamed seasonal greens provides a fresh, vibrant contrast. Pair with a cold glass of British Ale or a crisp hard cider. For the full 'Breakfast-for-Dinner' experience, serve with a dollop of hot English mustard on the side.