Serious Eats: Recipes

Toad in the Hole with Onion Gravy

Posted by Barbara Hanson, July 3, 2008

I got the Cumberland sausages for this dish at Myers of Keswick in New York City, which you can read about Serious Eats: New York. To my surprise, I found that the Yorkshire pudding batter recipe is the same as that which I use for popovers, which makes sense, and also the one I use for ultrathin Swedish pancakes, which makes no sense at all.

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