This traditional British favourite combines plump sausages baked in a light and crispy Yorkshire pudding batter.
The sausages are first browned, then nestled into a hot roasting tin before being covered in batter and baked until golden and risen. It’s served with a rich onion gravy made by slowly caramelising onions and simmering them with beef stock, a touch of flour, and optional red wine or Worcestershire sauce. Perfect with buttery mash and seasonal greens for a warming, satisfying meal.
Ingredients
Toad in the hole
- 6 Venison Cumberland Sausages
- Yorkshire Pudding Batter
- 100g Plain Flour
- 4 Eggs
- 250ml Milk
- 100g Beef Dripping
Onion Gravy
- 2 White Onions Sliced
- 1 Tsp Brown Sugar
- 1 Tbsp Plain Flour
- 200ml Red Wine
- 500ml Beef Stock
Method
- Leave to rest in the fridge.
- Preheat oven to 220 Degrees Celsius
- Brown the sausages in a pan with a little oil.
- Add a baking tray to the oven with the beef dripping for 5 minutes.
- Take the dish out of the oven, add the sausages and batter, return to the oven as quickly as possible.
- Cook for 30-40 minutes until golden brown
- For the gravy add sliced onions to a pan with a little butter and cook for 5 minutes.
- Once the onions are browned add the sugar and caramelize for 2 minutes then add the flour stirring well until onions are nicely coated.
- Add the red wine and cook the alcohol out for 2 minutes stirring well then pour in the beef stock and reduce by half until you have a nice thick gravy.
