Toad

in the Hole

Classic British comfort food with Original British-Style Bangers baked into a crisp, golden Yorkshire pudding and served with rich onion gravy.

Serves: 4

Prep: 15 Minutes

Cook Time: 40 Minutes

Ingredients

1 Pack Balson’s Original British-Style Bangers

Yorkshire Pudding Batter

1 cup all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1 cup whole milk
2 tablespoons neutral oil or beef drippings
1 teaspoon fresh thyme leaves

Onion Gravy

2 tablespoons butter
2 large yellow onions, thinly sliced
1 tablespoon all-purpose flour
1 1/2 cups beef stock
1 teaspoon Worcestershire sauce
1 teaspoon whole grain mustard (optional)
Kosher salt and freshly ground black pepper

Serving suggestion

Buttered peas, mashed potatoes, or extra onion gravy

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TO PREPARE

Heat the oven to 425°F. Add the oil to a 9 x 13-inch roasting pan, then arrange the bangers in the pan. Roast for 15 minutes, turning once, until the sausages begin to brown.
While the sausages cook, whisk the flour and salt together in a large bowl. Add the eggs and milk, then whisk until the batter is smooth. Let the batter rest for 10 minutes.
Carefully remove the hot pan from the oven. Pour the batter around the sausages and scatter the thyme over the top. Return the pan to the oven and bake without opening the door until the pudding is puffed and deeply golden, about 20 to 25 minutes.
Meanwhile, melt the butter in a saucepan over medium heat. Add the onions and cook until soft and golden, about 10 minutes. Stir in the flour and cook for 1 minute.
Gradually add the beef stock, followed by the Worcestershire sauce and mustard. Simmer until slightly thickened, about 5 minutes. Season with salt and black pepper.
Serve the toad in the hole immediately with the warm onion gravy and your choice of buttered peas or mashed potatoes.