Updated on September 29th, 2025
This toad in a hole recipe is a classic English comfort food that combines sausages and Yorkshire pudding batter in the best way. The sausages bake inside the fluffy batter, rising up golden and crisp around the edges. To make it even better, everything is topped with a savory onion and mustard gravy that ties the dish together. It’s simple, filling, and a fun recipe to try if you want something traditional yet still different from everyday dinners.
Why this recipe works
- Classic combination: Juicy sausages baked in airy batter create the perfect balance of crispy, tender, and savory flavors in one dish.
- Rich gravy: The onion and mustard gravy adds depth and tang, turning the dish from simple baked sausages into something truly memorable.
- Flexible ingredients: You can use Cumberland sausages, bratwurst, or even British bangers, making this recipe adaptable to what you have available.
- Comfort food: The fluffy pudding batter paired with savory meat and gravy makes this recipe an ideal cozy dinner for cooler evenings.
- Easy process: With straightforward steps and common ingredients, this recipe is simple enough for beginners but still feels special when served.
Serving suggestions
- Traditional side: Serve the toad in a hole recipe with mashed potatoes and peas to create a classic English-style dinner at home.
- Vegetable pairing: Add roasted carrots, parsnips, or Brussels sprouts on the side for extra color and flavor that balance the rich gravy.
- Family dinner: Place the dish in the center of the table and let everyone scoop portions, making it a warm, shareable meal.
- Weekend meal: Enjoy on a Sunday evening as a hearty centerpiece that pairs beautifully with a glass of red wine or cider.
- Leftover idea: Reheat slices the next day and serve with a fried egg for a delicious and creative breakfast twist.
Toad in a hole recipe
Make this toad in a hole recipe for a cozy British dinner. Juicy sausages, crisp Yorkshire pudding, and onion gravy in every bite.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 2/3 cup plus 1 1/2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 1 cup milk
- 2 eggs
- 1 tablespoon vegetable oil
- 4 links pork sausage (about 12 ounces)
- 4 tablespoons butter
- 1 teaspoon chopped fresh parsley (for garnish)
- 1 medium onion (sliced)
- 1 sprig fresh thyme
- Freshly ground black pepper
- 1 1/2 cups beef or chicken stock
- 1 teaspoon Worcestershire sauce
- 1 tablespoon whole-grain mustard
- 1 teaspoon fresh lemon juice
Instructions
- In a medium bowl whisk together 2/3 cup of the flour and 3/4 teaspoon of salt. In a small bowl whisk together the eggs and milk, and then mix into the flour just to combine. Let the batter sit at room temperature for 30 minutes.
- Meanwhile, heat oil in a large skillet over medium heat, add the sausages and brown on all sides, about 8 minutes. Drain excess grease from the skillet and set it aside.
- Preheat the oven to 400 degrees F. Place 1 tablespoon of butter into a 6-cup baking dish and place into the oven on the lower rack until the butter has melted.
- Add the sausages and batter into the dish and return to the oven on the lower rack for 20 minutes. Move the dish to the upper rack of the oven and cook until puffy and golden brown (about 15 to 20 minutes).
- While the batter is baking heat 2 tablespoons of butter in the skillet that the sausages were cooked in over medium heat. Add the onion and thyme, sprinkle with pepper and cook until the onions have started to brown, about 10 minutes. Lower heat to medium and cook for an additional 10 minutes.
- Stir in the remaining 1 1/2 tablespoons of flour and cook while stirring for 5 minutes. Increase the heat to medium and whisk in the chicken broth and worcestershire sauce. Simmer for 10 minutes and discard the thyme. Whisk in mustard, lemon juice and the remaining tablespoon of butter. Spoon hot gravy over the toad in a hole.
Nutrition
- Serving Size:
- Calories: 390
- Sugar: 6 g
- Sodium: 690.6 mg
- Fat: 24.4 g
- Carbohydrates: 25.7 g
- Protein: 15.7 g
- Cholesterol: 155.3 mg
