Recipes from England: Toad in the Hole with Roasted Onion Gravy

Recipes from England

Toad in the Hole with Roasted Onion Gravy

Country: England
Course: Main
Makes: 6 servings

For the sausages:

  • 6 pork sausages (about 14 oz)
  • 1 tbsp flavorless cooking oil

For the batter:

  • 3/5 cup plain flour
  • 1 large egg
  • 1/3 cup 1% milk
  • salt and freshly ground black pepper to taste
  • 1/4 cup water

For the onion gravy:

  • 8 oz onions, peeled and sliced
  • 2 tsp flavorless cooking oil
  • 1 tsp golden caster sugar
  • 2 1/2 tsp Worcestershire sauce
  • 1 level tsp mustard powder
  • 15 fl oz vegetable stock
  • 1 tbsp plain flour
  • Salt and freshly ground black pepper to taste


  1. Sift the flour over a large bowl, then make a well in the center and add the egg, salt and pepper.
  2. Mix the water and milk together in a separate container. Slowly whisk the egg into the flour and then gradually add the water/milk mixture. Keep whisking until the batter is smooth and lump-free.
  3. Put the sliced onions in a bowl with about 1 tsp of the oil and the sugar. Toss until lightly coated then spread evenly onto a baking sheet. Place them on the top shelf of the oven and roast until they become a deep brown and start to blacken around the edges.
  4. Meanwhile, put your sausages in a metal roasting pan and roast for about 10 minutes.
  5. Remove the roasting pan from the oven and place it over direct heat until it's really hot, adding some oil if the sausages haven't released much of their own. Once the pan is hot, you can pour the batter over and around the sausages.
  6. Bake for 30 minutes, or until the batter is puffy, golden and crisp.
  7. To make the gravy, add the Worcestershire sauce and mustard powder to the stock, with the rest of the oil. Add the flour and heat over a medium flame. Now add the onions, continuing to whisk, and bring to a simmer. Let simmer for 5 minutes and adjust seasonings as necessary. Pour over the toad and serve.