Name: Toad-in-the-Hole with Onion Gravy
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: British
Ingredients: 140 g plain flour; 2 eggs; 180 ml milk; 6 large sausages; 2 tbsp vegetable oil; 2 red onions; 25 g butter; 25 g plain flour; 1 bay leaf; 2 sprigs thyme; 600 ml beef stock

Why You’ll Love This Recipe

This dish is the definition of hearty comfort food. The sausages are nestled in a light, puffed batter that crisps beautifully in the oven, while the onion gravy adds depth and warmth. It’s family-friendly, budget-friendly, and a great way to turn simple ingredients into something truly special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

140 grams plain flour
2 eggs
180 ml milk
6 large sausages
2 tablespoons vegetable oil

For the gravy:

2 red onions
25 grams butter
25 grams plain flour
1 bay leaf
2 sprigs thyme
600 ml beef stock

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 220°C (200°C fan) or gas mark 7.
In a bowl, whisk the flour, eggs, and milk together until you have a smooth batter. Let it rest while preparing the sausages.
Place the sausages and vegetable oil in a large baking dish. Roast for 10 minutes until the sausages are browned and the oil is sizzling hot.
Carefully pour the batter into the hot dish around the sausages. Return to the oven and bake for 25–30 minutes, or until the batter is puffed and golden.
Meanwhile, make the gravy. Slice the red onions thinly and cook in the butter over medium heat until soft and caramelized.
Stir in the flour to make a roux, then cook for 1–2 minutes.
Gradually add the beef stock, whisking continuously until smooth. Add the bay leaf and thyme, then simmer for 10 minutes until thickened. Remove the herbs before serving.
Serve the toad-in-the-hole hot with plenty of onion gravy spooned over the top.

Servings and timing

Serves: 4 people
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Add a teaspoon of mustard or horseradish to the batter for extra punch.
Use white onions if you don’t have red, or add a splash of red wine to the gravy for richness.
Make mini versions by baking in a muffin tin with cocktail sausages.

Storage/Reheating

Leftovers should be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C until warmed through to restore crispness. The gravy can be stored separately in the fridge for 3 days and reheated gently on the stovetop.

FAQs

1. Why isn’t my batter rising?

The oil and pan must be very hot before you pour in the batter this creates the lift.

2. Can I make the batter ahead of time?

Yes, you can make it a few hours in advance and keep it chilled until ready to use.

3. How do I stop the batter from sticking?

Use enough oil and ensure the dish is well-heated before adding the batter.

4. Can I freeze this dish?

The gravy freezes well, but the toad-in-the-hole is best eaten fresh as the batter can lose its texture.

5. Is it possible to make it vegetarian?

Yes use vegetarian sausages and swap the beef stock for vegetable stock in the gravy.

6. What sides go well with this dish?

Mashed potatoes, peas, carrots, or green beans are classic accompaniments.

7. Can I use self-raising flour?

Stick with plain flour for the best result, as self-raising can alter the texture.

8. What’s the secret to crispy batter?

Hot fat, a hot oven, and not opening the door while it bakes.

9. Can I use white onions for the gravy?

Yes, white onions work too they’ll give a slightly milder flavor.

Conclusion

Toad-in-the-Hole with Onion Gravy is a timeless British dish that transforms humble ingredients into a rich and comforting meal. With golden sausages encased in crisp, fluffy batter and a savory onion gravy to bring it all together, it’s the kind of meal that makes everyone around the table happy.