Toad in the hole

Name: Toad in the hole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 700g/1.4lb pork sausages, or other sausage ((8 x 85g/3oz, Note 1)); 10g / 2 tsp beef drippings OR canola/veg oil ((Note 4)); 250 ml / 1 cup eggs (, lightly whisked (4-5 large eggs, yes, I need you to measure! Note 2)); 1 cup plain flour ((all-purpose flour)); 3/4 cup milk (, full fat); 1/4 cup water; 1 tbsp mayonnaise (, full-fat (secret ingredient! See Note 3)); 1/2 tsp cooking salt ((kosher salt)); Pinch white pepper; 50g (1/4 cup) beef drippings OR canola/veg oil ((Note 4)); 30g / 2 tbsp beef drippings OR unsalted butter ((Note 4)); 2 onions (, halved, cut into 7 mm / 1/4" wedges); 1 garlic clove (, finely minced); 3 tbsp plain flour (all-purpose flour); 2 cups beef stock (broth) (, low sodium); 1/2 tsp Worcestershire sauce; 1/2 tsp black pepper; 1/4 tsp cooking salt ((kosher salt))

Instructions

Prep:15minCook:40min

Recipe video above. The great British classic! Sausages nestled in a giant Yorkshire pudding, in all its puffed up glory, with delightfully crispy edges. The trick for stability is a dab of mayonnaise! Taught to me by an English chef, learned from his days working in pubs and restaurants in the UK. (See note 4)Some recipes will have you just bake the sausages from raw, but your gravy will be much tastier if you start with sausage drippings. So sear your sausages first!

Updated at: Thu, 21 Nov 2024 15:06:35 GMT