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Home » Authentic Toad in the Hole (Sausage & Yorkshire Pudding with Onion Gravy)

Authentic Toad in the Hole (Sausage & Yorkshire Pudding with Onion Gravy)

July 22, 2013

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toad in the hole recipe traditional authentic British english sausages bangers baked yorkshire pudding

Toad in the Hole.  A traditional British classic.  Fun to make and neat to look at, it’s like sausages encased in a giant popover and drenched in onion gravy.  How can you go wrong with comfort food like this?

This is a “Make a Request” fulfillment for Tamra Oborn.  Thank you so much for the request!  It was a nice trip down memory lane for me.

I love Great Britain.  Let me tell you just a wee bit about mine and Todd’s connections there.  My husband and I both lived in England long before we met.  I lived six years just 30 minutes from Cambridge, an hour north of London, and my husband spent two years in the Liverpool/Manchester area and in Wales.  We’re both avid anglophiles and are regularly homesick.  And we both enjoy a proud British heritage on our paternal sides.  Among other ties, I’m related to the William Wallace clan of Scotland, Mary Queen of Scots, Queen Elizabeth I, and I’m the 14th great-granddaughter of King Alfred the Great, which proud connection entitles me to…absolutely nothing.  But it’s still cool to know.

King_Alfred_(The_Great)

Spitting image, wouldn’t you say?

Or how about this?  See the likeness?  (Please say no.)

alfred

My most recent ancestors are primarily from Chester England and Wales.  They’re the better looking bunch.

My husband enjoys a long line of nobility from Cornwall England where his ancestors, the Killigrews, founded the town of Falmouth and were royal-appointed keepers of Pendennis Castle.  The spelling of the name was changed to Killebrew around the time of the Revolutionary war when Todd’s great-grandfather immigrated to the United States.  A few of his notable ancestors include Sir Thomas Killigrew, a courtier, royal theater manager, and playwright to King Charles II.  His most notable achievement was being the first to ever compile Shakespeare’s works.

Gathering from his expression (on the left), I’d say it must have been a pretty boring undertaking.

thomas 1

Todd’s Killigrew ancestors were also the builders and owners of Arwenack Manor in the scenic town of Falmouth, Cornwall.  We took our kids there for the first time last summer and are looking forward to a return visit this spring.

In recent years the manor has been divided up into separate town homes and one recently came up for sale – um, yes I’ll take it, please!

Another ancestor is Anne Killigrew, an English poet.

Anne 1

And yet another interesting ancestor is Lady Mary Killigrew.  By day she played the role of “Lady”…

Mary 2

And during what I can only surmise was British nobility “off season”, she played…

Pirate!

Mary 3

Yep, she was the first British female pirate in history!  (Now had I only known he came from a family of looters before I married him…)

So both of us share deep British roots and are definite anglophiles.  We love the British isles, the people, the architecture, the culture, the history and the traditional foods.

Okay, let’s get to the FOOD now, shall we?  This funny-named “Toad in the Hole.”

So what’s the history behind this dish?  It’s silly name?

The origin of the name is unclear and highly debated.  Some have suggested it’s because the sausages resemble a toad sticking its head out of a hole, but the jury is still out and this may be yet another unsolved mystery!

Its origin isn’t clear, but we know it’s been around since at least the mid 1700’s.  It was noted that virtually anything could be baked up and disguised in this big Yorkshire pudding.  The idea was clever and served as an ideal way to use up leftovers and tougher scraps of meat that would otherwise have been thrown away, though fine cuts of beef were also used and served in pubs and at home.  Nevertheless, the upper crust of old English society snubbed and reviled the dish, considering it vulgar, uncivilized, and an affront to British cuisine.  It wasn’t until the advent of the industrial revolution of the 19th century, when such values as frugality and time-management dominated, that toad-in-the-hole garnered respect as a working man’s dish and would join the ranks of other traditional English dishes that we enjoy today.

“Along with ‘bubble and squeak’ and ‘angels on horseback’ it captures that sense of playful eccentricity associated with British cuisine that we’ve all come to love.  Indeed, the innocent referentiality of the name –– “toad-in-a-hole” –– evokes that syrupy Dickensian nostalgia for the good old days, when kids still played together in the garden and before our imaginations were stifled by the bottom-line.  [Toad-in-the-hole] is your protein and your carb-heavy side rolled into one, baked to perfection, and doused in gravy.  It requires only one plate, and there’s virtually always extra enough for a second helping.  What’s not to love?” (Homo Gastronomicus)

toad in the hole recipe traditional authentic British english sausages bangers baked yorkshire pudding

And did I already mention that our 3 year old gobbled up his entire serving and then had seconds?

Toad in the Hole Liam

Yep, it’s that good.  So let’s get started!

Prepare the batter first as it needs to sit for at least 30 minutes at room temperature.

Combine the flour and mustard powder in a mixing bowl.  Traditionally, the batter is cooked with beef drippings added to the casserole dish.  As you likely don’t keep those on hand, we’re going to cheat and just add a little beef bouillon instead of salt.

Toad in the Hole prep 2

Add the eggs.

Toad in the Hole prep 3

Add the milk.

Toad in the Hole prep 4

Whisk for several minutes until the batter is perfectly smooth and airy.  Let is sit for at least 30 minutes at room temperature before using.

Toad in the Hole prep 5

Now for the sausages.  British bangers are ideal to use.  Made with pork, mild seasonings, onions, and breadcrumbs, their texture and flavor is marvelous.  Check with your local butcher.  If you can’t find bangers, use any other good quality fat sausages in casings.

Toad in the Hole prep 1

Preheat the oven to 400 degrees F.  Rub the sausages with extra virgin olive oil and place them in a medium-sized, greased, casserole dish (about 8×11 or so).  The smaller the dish, the puffier and higher the Yorkshire pudding batter will be.  Be sure to grease the sides to prevent the batter from sticking later on.  Roast the sausages uncovered for about 10 minutes on each side, or until nice and browned.

Toad in the Hole prep 6

Pull those that sizzling hot casserole dish out of the oven (be careful!) and INCREASE the oven temperature to 450 degrees F.

Toad in the Hole prep 8

Immediately pour the batter over the sausages.  (I discarded some, but not all, of the fat first – traditionally you’d leave it all in for the flavor).

traditional authentic British english toad in the hole recipe sausages bangers baked yorkshire pudding

Sprinkle the fresh herbs over the top.

traditional authentic British english toad in the hole recipe sausages bangers baked yorkshire pudding

Increase the oven temperature to 450 degrees F and bake for about 15-20 minutes or until the pudding has risen and is browned.  Reduce the temperature to 350 degrees F and bake for another 10 minutes or until the center is cooked through. (DO NOT OPEN THE OVEN during the first 20 minutes or the batter will not rise properly.)

toad in the hole recipe traditional authentic British english sausages bangers baked yorkshire pudding

toad in the hole recipe traditional authentic British english sausages bangers baked yorkshire pudding

Serve immediately with onion gravy (see “Note” in recipe box for recipe)  and your choice of vegetable.

toad in the hole recipe traditional authentic British english sausages bangers baked yorkshire pudding

toad in the hole recipe traditional authentic British english sausages bangers baked yorkshire pudding

Toad in the Hole (British Sausage & Yorkshire Pudding Bake)

Kimberly Killebrew
A recipe for authentic British Toad in the Hole - it's deeelicious!
Print Recipe
4.91 from 10 votes
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine British
Servings 4 servings
Calories 587 kcal

Ingredients
 
 

  • 4 British Bangers (see your local butcher or other fat, good-quality mild sausages in casings)
  • Extra virgin olive oil
  • 1 cup whole milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon ground mustard powder
  • 1 tablespoon fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • Onion gravy for serving

Instructions
 

  • Preheat the oven to 400 degrees F.
  • To make the batter, combine the flour, beef bouillon and mustard powder in a mixing bowl. Add the eggs and milk and whisk continuously for several minutes until the batter is perfectly smooth and airy. Let sit at room temperature for at least 30 minutes before using.
  • Rub the sausages with olive oil. Place them in a greased medium-sized casserole dish (around 8x10 or so. Be sure to grease the sides of the dish as well). The smaller the casserole dish, the puffier the Yorkshire pudding will be, which is desirable.
  • Roast the sausages for about 10 minutes on each side until browned.
  • Remove the casserole dish and increase the oven temperature to 450 degrees F.
  • While the casserole dish is still very hot, pour the batter over the sausages (you can first discard some of the fat if you wish). Sprinkle with the fresh herbs. Bake for 15-20 minutes or until the Yorkshire pudding has risen and is browned. Reduce the temperature to 350 degrees F and continue to bake for another 10 minutes or until the batter is cooked through. (DO NOT OPEN THE OVEN during the first 20 minutes or the batter will not rise properly).
  • Serve immediately with onion gravy and your choice of vegetables.

Notes

* For a simple onion gravy, chop one large onion and one clove garlic, and saute it in butter over medium-high heat until soft and translucent. Add 2 tablespoons all-purpose flour and 1 teaspoon balsamic or red wine vinegar and cook for another minute. Pour in 2 cups beef broth, increase the heat, and whisk continuously until the gravy is thickened. Reduce the heat to low, season with salt and pepper, and simmer for another 3 minutes before serving.

Nutrition

Calories: 587kcal | Carbohydrates: 28g | Protein: 25g | Fat: 40g | Saturated Fat: 14g | Sugar: 3g
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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Filed Under: Affiliate, All Recipes, By Country or Region, Disclosure, England, Food, Main Dishes, Meat, Western Europe Tagged With: authentic, bangers, British, England, English, main dish, pudding, recipe, sausages, toad in the hole, traditional, Yorkshire

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51 Responses

  1. Peasepudding says

    September 24, 2019 at 4:45 pm

    Authentic recipe [other than omitting the beef dripping] and very, very tasty. Your onion gravy in a minor triumph. Thanks for the post.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 24, 2019 at 6:51 pm

      Thank you, Peasepudding! You’ll be happy to know that I did not omit the beef dripping in my recipe for Yorkshire pudding :) https://www.daringgourmet.com/yorkshire-pudding/

      Reply
  2. Cindy Parent says

    June 21, 2019 at 5:21 pm

    Oh, P.S. I like to slice tomatoes and onions on a plate pour pickle juice on them and let them marinate overnight. The flavors went perfectly with this. Weird, but yummy.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 21, 2019 at 9:56 pm

      I could totally dig that, Cindy! :)

      Reply
  3. Cindy Parent says

    June 21, 2019 at 5:09 pm

    Fabulous recipe! It rose up a lot but didn’t run over, then sank a bit as it cooled. I think a large YP is better than the muffin style because it does not dry out.The only hard things about this recipe are not peeking into the oven for the first 20 minutes and not gobbling the whole thipg up! ;) I used Johnsonville original sausages and they were well done! Thanks!!! It looked amazing. I took pictures. :)

    Reply
    • Kimberly @ The Daring Gourmet says

      June 21, 2019 at 9:55 pm

      I’m so happy you enjoyed it, Cindy, thank you!

      Reply
  4. Jessie Skindelien says

    February 13, 2019 at 5:38 pm

    My son and I read about Toad-In-The-Hole in a Roald Dahl book and we had to try it. It was excellent! I used fresh brats and did everything to what your recipe said. I seriously could eat this everyday. Thank you for a great recipe and some British history.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 13, 2019 at 6:15 pm

      That’s wonderful, Jessie, I’m so glad you enjoyed it, thank you! Roald Dahl is one of our favorites and I’ve read nearly every book of his to my children at least 2-3 times, some more :) The one with the most reads currently is “The Giraffe, the Pelly and Me” but there are some close seconds. I think Toad in the Hole is mentioned in Danny Champion of the World? We LOVE that book! :)

      Reply
  5. Bill Cody says

    March 20, 2018 at 4:24 pm

    We all loved it. Very simple and tasty. The directions are spot on and the onion gravy was a big hit. We got our Irish Bangers at Costco. Thank you for all of your recipes and step by step directions. Best site around.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 20, 2018 at 6:00 pm

      I’m so happy to hear that, Bill, thanks so much! :)

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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