Toad-in-the-Hole with Onion Gravy

Classic English Toad-in-the-Hole with Onion Gravy

The English classic Toad-in-the-Hole—sausage links baked in a Yorkshire pudding like flour egg batter. My kids LOVE Yorkshire pudding, so I figured this classic would be a nice change! It makes the house smell AMAZING!  

For Laurel (the vegetarian) I substituted the sausages for sliced portobello mushrooms. They were divine! I also used vegetable stock instead of chicken stock in the gravy.

Toad-in-the-Hole

INGREDIENTS

• 1 1/2 cup of all purpose flour
• 1 scant teaspoon Kosher salt
• Pinch of freshly ground black pepper
• 3 eggs, beaten
• 1 1/2 cup milk
• 2 Tbsp melted butter
• 1 Tbsp vegetable oil
• 1 lb of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

DIRECTIONS

1 In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

2 Coat the bottom and sides of an 8x12 or 9x9 casserole dish with vegetable oil (we use high smoke point grapeseed or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F.

3 While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.

4 When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden.

Serve at once.

Onion Gravy

INGREDIENTS

• 6 tablespoons butter
• 3 medium onions, thinly sliced
• 1 tablespoon all-purpose flour
• 1/2 cup red wine
• 1 (14.5 ounce) can chicken stock
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• salt and ground black pepper to taste

Directions

1. Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
2. Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
3. Stir flour into the caramelized onions and cook for 1 minute.
4. Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.