Toad in the Hole with Onion Gravy Recipe

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.

Recipe Facts

Prep: 15 mins
Cook: 65 mins
Total: 80 mins
Serves: 4 servings

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For toad:

  • 1 cup flour

  • 1 cup milk

  • 2 eggs

  • Pinch of salt

  • 1 tablespoon vegetable oil

  • 1 pound Cumberland sausage

For gravy:

  • 1 tablespoon butter

  • 1 medium onion, chopped

  • 1 1/2 tablespoons flour

  • 1 cup beef stock or broth

  • Worcestershire sauce, to taste

  • Salt and pepper


  1. For toad:

  2. Preheat oven to 425 degrees.

  3. While oven is heating, prepare batter: Whisk together flour, milk, eggs, and salt until smooth. Let stand for 10 minutes or so.

  4. Heat oil over medium-high heat in large pan. Cut sausages into individual links. Pierce each sausage in a few places with a sharp knife.

  5. Add sausages to pan, brown without cooking through, about 10 minutes. Adjust heat if necessary to prevent burning.

  6. Directly from the heat, while sausages and fat are still extremely hot (this is absolutely critical) dump all into a 9x9” baking dish. Quickly arrange so sausages don’t overlap, pour batter directly over, and pop into oven. Bake for 40 minutes, without peeking, until puffed and golden. Okay, you can peek, gently. Open the oven door only a crack to check the color within the last five minutes of cooking time.

  7. For gravy:

  8. Heat butter over medium heat in medium saucepan. Add onions and saute until golden, almost lightly browned, about 10 minutes.

  9. Add flour. Stir, in an attempt to distribute the flour, about a minute.

  10. Pour in beef stock, and let come to a simmer as it thickens. Simmer for a few minutes to get rid of the floury taste. Add a few dashes of Worcestershire sauce, and salt and pepper to taste.

  11. Serve onion gravy alongside, or atop, the toad in the hole.

  12. Should serve 4, but don’t count on it!

Nutrition Facts (per serving)
634 Calories
41g Fat
34g Carbs
31g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 634
% Daily Value*
Total Fat 41g 53%
Saturated Fat 14g 69%
Cholesterol 203mg 68%
Sodium 1251mg 54%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 6g
Protein 31g
Vitamin C 2mg 8%
Calcium 115mg 9%
Iron 4mg 21%
Potassium 708mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)