Classic English Toad-in-the-Hole

The English classic Toad-in-the-Hole—sausage links baked in a Yorkshire pudding like flour egg batter.

  • Prep time: 35 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4-6

Ingredients

  • 1 1/2 cup  (180 g) of all purpose flour
  • 1 scant teaspoon Kosher salt
  • Pinch of freshly ground black pepper
  • 3 eggs, beaten
  • 1 1/2 cup (350 ml) milk
  • 2 Tbsp melted butter
  • 1 Tbsp vegetable oil
  • 1 lb (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

Method

1 Make batter: 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 Pre-heat baking dish: Coat the bottom and sides of an 8x12 or 9x9 ceramic or metal casserole dish with vegetable oil (we use high smoke point rice bran oil 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(220°C).

3 Brown the sausages: 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.

toad-in-the-hole-method-1

4 Pour batter over sausages: 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.

toad-in-the-hole-method-2 toad-in-the-hole-method-3

5 Bake: Bake at 425°F(220°C) for about 20-30 minutes or until the batter is risen and golden.

toad-in-the-hole-method-4

Serve at once.

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Comments

  • Karen

    First attempt came out perfectly, I made an onion gravy as well! My husband loved it.

    xxxxxyyyyy

  • KLS

    I’ve made this recipe many many times and it always comes out perfect. Served mine with homemade onion gravy and it’s delicious

    xxxxxyyyyy

  • Amanda

    Ok statement made that american version is an egg cooked inside a hole in bread is wrong that’s eggs in a basket!

    • Michell

      That’s a regional thing. An eggy in a basket is also called toad in the hole in certain places in the US.

  • Buck

    Even though the dish was fine, there just was not enough flavor in the batter. It was like eating lightly brown toast. The batter needed some kind of kick, or at least some flavor. But a good place to start. Was very good with some deli honey mustard and added spices.

    xxxxxyyyyy

  • Ashley

    Absolutely fab! Big hit with the kids! (I have picky eaters) question though… Any tips on the batter for this and Yorkshire pudding to get it rise properly in the US?

    xxxxxyyyyy

    • Emma Christensen

      Hi, Ashley! Make sure your eggs are REALLY well beaten and don’t open the oven door during baking. All the lift comes from the eggs and so steady oven temperature helps them rise evenly. Hope that helps!

    • Amy

      In England we get the oil smoking hot in the bottom of the dish then add Yorkshire pudding batter to get the rise

  • LobsterWoman

    I just told my son I was making this again tonight and I got an “Awesome”. Who knew? I made this once before and honestly, it turned out better than the ones I used to make when we lived in England. I was never any good at making Yorkshires (most Brits get Aunt Bessie’s out of the freezer section anyway!) I used a glass pan once but got stopped by a helpful local before I had a disaster. Pan must be just smokin and I used a touch of goose fat in the oil.

    xxxxxyyyyy

  • Stephanie

    I’ve made this before, but tonight pouring the batter into my Pyrex (might be glass casserole dish) made it shatter into 4 large pieces! Batter all over and inside my oven. It was pouring the cold batter into the hot dish that did it (and yes, I let sit out 1/2 hour). I highly recommend using a metal dish!

    • Elise Bauer

      Hi Stephanie, I’m so sorry that happened! Yes Pyrex can do that at high temperatures, so is probably not the best dish to use for this. I use a ceramic baking dish. I’ll make a note in the recipe.

  • Michael

    I save beef drippings specifically for this and Yorkshire pudding.

  • Darren

    The only variation to this recipe that I use is lard. I put lard (real lard, not Crisco) in the dish and pre-heat the dish 450 and have the lard spitting. Once I have mixed the batter by hand, I use an electric whisk. This helps the batter become lighter and usually rises better. I cover my batter and leave in the fridge for at least an hour before using and give it a quick stir before pouring over the sausages. Using lard makes a big difference i the taste, tried using bacon fat, but US bacon is to salty. My whole family loves this, along with my Yorkshire puddings.

  • Susan

    My 1st effort . It was for an impromtu tea with my son,his wife and our grandie . What fun we had ! Added some bacon bits ,and served it with steamed veges and pasta . Made a self-saucing pudding for unfilled corners . All left table satisfied +++!

  • Amanda Hart

    I don’t follow this to the letter but I also add a little bit not much about 2 teaspoons of sugar instead of salt to mine. Also I buy the breakfast or the Franks for it that have cheese in them and then sprinkling at the last 15 minutes of cooking some cheese on top. It is amazing and my Step son loves it.

  • Rick

    Try adding a quarter teaspoon of thyme and another of rosemary to the flour mix. If you want to be a triple-OG-gangster add a smidgen (technical measurement) of poppyseeds. Traditional? No. But wizards will applaud your ingenuity and rebellious nature.

  • Sharon Monroe

    Love this recipe, but I live in Colorado and cannot get the Yorshire Pudding to rise, any suggestions?

    • Elise Bauer

      Hi Sharon, great question! I don’t cook at high altitude so don’t know what to tell you. If anyone else reading this has experience who would like to chime in, please do.

      • Paul Baggott

        AH, the old, it’s not going to rise problem. I’ll offer you a rise guarantee and it’ll work anywhere. How do I know. I’m English and I’m the king at Toad in the Hole.

        Slight change to the method. Firstly drop the melted butter – you don’t need it. Secondly use four eggs. slightly beat them first but very lightly so they look like snot (excuse me) and only just mixed – its this ‘snot’ that gives the rise. Mix them with the salt and flour but only about two thirds of the milk. Mix to a thick heavy cream consistency. Then add the rest of the milk and any herbs you wish. Now here’s THE way to make it rise. IN your cooking pan (best to use cast iron like Le Crueset if you have but glass can work fine. Put in a quarter inch of oil in the pan – dont worry, most of it will stay in the pan after you remove the Toad. This depth helps ‘fry’ the bottom. Dont just wipe oil round the pan, there needs to be that depth. Now most important of all, heat that pan up hot before you put the batter in. I heat up to 275 degrees centigrade – 527 degrees F!. Then pour the batter in the tray but only to half the hight of the sausage – you’ll get a better rise with less batter. Too thick and it wont cook without burning. Then as soon as you put the pan back in the oven, reduce the temperature to 450 F. DO NOT open the oven for at least half an hour – your Toad will sink. If you have a glass oven you can see the rise and the colour. NOrmally, when it’s done, give it 5 minutes longer for structural integrity. I’d say this receipe would need a good minimum of 35 minuts to cook but maybe 40. The rise shold be minimum of 5 times the height of the base batter level. When done, remove the Toad from the dish – this stops the fat soaking in and I put it on kitchen towel. Then you’re good to go. The result should be succulent sausages and a batter that is crisp like glass with very little ‘pudding’ texture at the bottom. Happy Toading!

        • Michael

          Try and use beef drippings, the traditional fat.

    • Stefan Nesbitt

      Your best bet would probably to move to Yorkshire.

      But no: in terms of most probable causes: the preheating really helps, including having some oil preheated in the dish. The oven needs to be pre-heated and hot. Also. 2 eggs, 1 cup of flour, 1 cup of milk/water (any ratio you want) is the basic yorkshire pudding mix that should work every time to iron out problems.

      • Jan

        I live at high altitude and my Yorkshire pudding recipe is 1 cup AP flour, 1 cup milk, salt, pepper, 3 eggs. Bake in centre of 425 oven. Rises every time.

      • Nancy Jean

        1-1-2 is the recipe my English grandmother taught my mother, and she taught me. The key is to heat whatever fat you’re using (beef drippings/lard/bacon fat/oil) to ‘spitting’ hot temperature. A dark pan pan helps. if you want a larger batch, (x1 1/2, or x2), keep the ratio the same. I’ve been making it this way for almost 50 years and it never fails.

    • Paul Baggott

      AH, the old, it’s not going to rise problem. I’ll offer you a rise guarantee and it’ll work anywhere. How do I know. I’m English and I’m the king at Toad in the Hole.
      Slight change to the method. Firstly drop the melted butter – you don’t need it. Secondly use four eggs. slightly beat them first but very lightly so they look like snot (excuse me) and only just mixed – its this ‘snot’ that gives the rise. Mix them with the salt and flour but only about two thirds of the milk. Mix to a thick heavy cream consistency. Then add the rest of the milk and any herbs you wish. Now here’s THE way to make it rise. IN your cooking pan (best to use cast iron like Le Crueset if you have but glass can work fine. Put in a quarter inch of oil in the pan – dont worry, most of it will stay in the pan after you remove the Toad. This depth helps ‘fry’ the bottom. Dont just wipe oil round the pan, there needs to be that depth. Now most important of all, heat that pan up hot before you put the batter in. I heat up to 275 degrees centigrade – 527 degrees F!. Then pour the batter in the tray but only to half the hight of the sausage – you’ll get a better rise with less batter. Too thick and it wont cook without burning. Then as soon as you put the pan back in the oven, reduce the temperature to 450 F. DO NOT open the oven for at least half an hour – your Toad will sink. If you have a glass oven you can see the rise and the colour. NOrmally, when it’s done, give it 5 minutes longer for structural integrity. I’d say this receipe would need a good minimum of 35 minuts to cook but maybe 40. The rise shold be minimum of 5 times the height of the base batter level. When done, remove the Toad from the dish – this stops the fat soaking in and I put it on kitchen towel. Then you’re good to go. The result should be succulent sausages and a batter that is crisp like glass with very little ‘pudding’ texture at the bottom. Happy Toading! – The lady above is right btw equal parts flour and eggs and milk by weight.

    • Ben

      Beat the eggs in really well, let the batter sit an hour. Use a fully heated oven, turned up to 450 at least. Once the sausages are cooked thru and almost burning, get the pan smoking hot, on the top or second upper-most shelf, pour the batter in and close the oven right away.

    • Linnea Clayton

      Use self rising flour

  • stephanie gott

    i love this recipe! turns out perfect everytime i use it. i have a friend in the UK and he urged me to make it for my kids. they are 2 and 4 and even these two pickie eaters eat it. i like hashbrowns and country gravy with mine

  • Debbie Cant Davies

    I always grill my sausages first as i can’t stand the sausage fat taste, I like a standard sausage with no extra flavours and have it with boiled or mashed potatoes and too much veg. that one in the picture would do for two as always have two or three sausages each for a meal, though our sausages are not long ones but about four or five inches long

  • Patrice

    A great recipe and it made a lovely brekkie!

  • Stephanie

    Hubz and I going to England in September so I wanted to cook something authentic. I made this with a 14 oz package of Johnsonville New Orleans Style sausage and chicken gravy from a can (I know, I know…) but we loved it and will make again. I could see eating this for breakfast with syrup instead of the gravy, too. I wasn’t comfortable leaving the batter to sit out for 30 minutes since it had eggs and milk, but I know it was to let the bubbles rise out so I just let it sit in the fridge.

  • Charles D Taylor

    Love the English bangers I get from an English pub here in Iowa, usa. Always wanted to try Toad in the Hole and finally did this past weekend with special guests that I try out my English meals on. We all loved it, wish I knew how to post a picture I took of it but they were beautfiful, cooked just right, with a nice textured Yorkshire like pudding. The recipe at the top was used to a tee and came out perfect. Am so anxious to go get more bangers and maintain Toad in the Hole as at least a monthly specialty. Used Bisto gravy granules which surprisingly was delicious. I dont know how to prepare gravy, and had HB sauce on hand for a backup just in case. Am a 77 year old man that loves English cooking from my many trips to the land of my ancesotrs so am experimenting all the time. Spam Fritters, Bangers and mash, with beans, fried egg on top of the mash or mushy peas.

  • Simon

    I usually brown the sausages in the oven,in the baking dish, releases the juices and fat from the sausages adds to the flavour of the batter. takes an extra five minutes or so…

  • Emma

    Currently making this right now, the sides have puffed way up over the top of the glass 9×9 dish and look nicely brown, but the middle is still mushy – what did I do wrong?

  • Miles

    I don’t think “bangers” has been used as a term for a sausage for many years now, not in the sense that you infer that a “banger” is a pork sausage with breadcrumbs.
    The English have many varieties of sausage, traditionally being pork & beef combination.
    The term “banger” comes from the frugal days of rationing during the world war.
    Because meat was so scarce, the sausages were filled with minimal offcuts of minced meat, generally gristle and minced sinews etc, THEN breadcrumbs were added and to finish off, a lot of WATER was injected into the sausage.
    Due to the heat of the frypan, the water inside boiled and sizzled, eventually exploding out of the sausage skin – hence the word “banger”.

  • tim harris

    1 egg, 3oz flour (85grams). I use half plain, half self raising and 5 fl oz (140 grams of milk). That makes enough for two people I always make the batter at least an hour in advance, but I don’t refrigerate as it just chills the pan and it doesn’t rise so much.

    I’m from Cumbria England so traditionally it has to be Cumberland Sausage. Sometimes we’ve used Sausagemeat balls with authentic CumbSos spices, however I have used Spicy Bratwurst before to good effect. Always use the fat expressed by the Sausage as this has a high temperature threshold. For the bratwurst recipe I added sunflower oil as there wasn’t much fat expressed by the sausages. Gravy is onion fried golden yellow, 1 x pork stock cube, 2 tsp of sage, boiling water and cornflour (starch) to thicken. A few drops of gravy browning colo(u)r it nicely.

    I use the same batter recipe for individual Yorkshire puddings which if possible should be double the 1-3-5 recipe, cooked in a preheated 12 piece muffin tin with 1Tbsp of Goose fat in each well of the muffin tray in the centre of the oven at 220c for 15 to 20 mins. When they look cooked up top, quickly flip them over and return to the oven for 3-5 mins to crisp the bases and let any oil drain. I always heat a couple of my hobs to medium and put the muffin tray on them while a share out the mixture. This again keeps the fat as hot as possible and helps with getting a good rise from the batter. Happy eating!

  • Linda Groshart

    Made these for a British Beer tasting, but used mini muffin tins and half a little smokie. Was a perfect bite sized snack with the beer.

    • Juliana

      That’s a great idea! I love ideas like this, they’re good for “covered dish” events… potlucks… etc. :)

  • AMB

    Great recipe! I followed the directions exactly, and it worked perfectly. I can’t judge how “authentic” this recipe is, and I’m not really looking for authenticity. I just want something that tastes good and is easy to make. This recipe fits the bill. Thank you!

  • Heather

    As a born and bred Englishwoman, this recipe looks like a decent low-fat interpretation of the classic, but I would never try it.

    This should not be a low fat recipe – the oil in the tin is what causes the batter to become so supremely delicious – so make sure you use a decent amount of fat.

    Secondly do not cook this in a glass or ceramic dish but in a baking tin. Heat up some oil in the tin in the oven, then plop in the sausages and pour over the batter immediately. This causes the batter to aerate, making lovely puffy pudding.

    Also the batter is overcomplicated. Yorkshire puddings are, and always shall be, equal amounts of egg, milk and flour. Try 200ml milk, 200ml flour and 4 eggs. Leave the whisked batter to set for 30 mins in the fridge before using.

    Also they are not called bangers. Just sausages. Use Cumberland or Lincolnshire sausages with at least 80% pork.

  • Abigail L-B

    Delicious. My mother was craving this but she’s a vegetarian so we initially used Veggie Sausage and Jone’s Breakfast sausages. Everyone loved it but the sausages were not quite right, so I am using Irish Bangers from Whole Foods and trying again tonight. My only question is about the length of time you need to keep the batter. The recipe says 30 minutes; my husband (also British) said you should make it the night before and let it sit in the refridge. Any thoughts on that?

    Well, the batter is essentially Yorkshire pudding batter. Most recipes I’ve seen say to let it sit in the fridge for at least 30 minutes, but I’ve also known people to keep the batter chilled longer. Whatever works for you. ~Elise

  • Tammy

    I am an American and I’m making this dish for dinner tonight..although I am thinking about frying a potato onion mixture to put in with the sausages and bread pudding and making gravy from the potato onion base….wish me luck!! Brusel sprouts are going to be a definite side dish! thanks so much for the receipe and the helpful tips!!

  • Joluise

    I always make this in a metal baking pan, heating it up in the oven first (very hot), then placing the sausages in the pan to cook (not in the frypan). Once the sausages are browned, add the liquid. The metal pan tends to make the sides crustier. Cooking the sausages in lard is even better but not healthy!!

    I use any sort of sausage, it really doesn’t matter.

    • June Sansom

      Totally agree with what you say. I always use a metal pan and I cook the sausages in the oven and then when they are ready pour the batter over them. So easy, use only one pan and so easy. Any sausage is a GREAT sausage. Only thing I really miss from England are their sausages, may be because my brother-in-law was a butcher and he made the best. June.

  • Lynda

    Another name for an egg cooked on bread with a hole in the middle is Chicken on a Raft.
    I used this recipe for Toad tonight and it came out great. My husband usually makes it with his Mum’s recipe, but he wasn’t home when I started it. Hard to find English style sausage in the US, but I found a local source. American sausages are too meaty…
    Thanks.

  • CulinarilyCourtney

    This is very different from the toad in the hole I ate several years ago when in London. Are there variations to the recipe? Mine was like a box shaped yorkshire pudding that was then filled with a bed of mash potatoes, a sausage, steamed peas and carrots, and drenched in gravy. I still think it was one of the best meals I have ever eaten…

    • Kathy

      Sounds like you had an upside down shepherds pie

  • Lee

    Beware when heating up the oil in the pan. It can explode if it boils and touches the element on the stove. That has been my experiment with making toad in the hole so far…

  • Clive

    My grandma Joan used to make this for us when we were children growing up in Lancashire, England; 4 suggestions:
    1. Mix the milk and eggs first and THEN slowly add the sifted flower and pinch of salt (for the batter mix).
    2. Gently prick the sausgaes a few times before browning.
    3. Make sure the oil is smoking/VERY hot before carefully placing the dish in the oven.
    4. Add a sprig of thyme to the batter/mix before the dish goes in the oven.
    Especially nice with beef gravy poured over and some English mustard on the side.

  • Jay

    Isn’t it funny how a recipe can have so many names depending on where you live. I’m a brit living in Canada & eggs cooked in toast holes, are referred to as eggs in a hole, or eggs in a basket. Toad in the hole, is the same as your recipe, sausages or bangers browned lightly, then cooked up in yorkshire pudding. Gravy or HP sauce, as other posters have mentioned, always a must for topping.

    I use purchased or home made pork sausage most often, or a lovely beef & onion sausage our local butcher makes, or, if I’ve been out and about shopping, English bangers purchased from a Brit store that we’re lucky to have in our area. Whichever sausage it is, this is truly one of the top ten in comfort dishes.

    Just had to add my two cents along with another poster, about Ken’s post referencing “Pasties”. Pasties, (look up Cornish Pasties for an example) are a hand held meat & veggie mixture baked up in pastry, never dough.
    I believe he may be thinking of Bierocks, another hand held meat & veggie mixture that’s baked up in a bread style dough.

  • Karen

    My mother used to make this for my sister and me when we were growing up in the UK but being from the south of England she always had to make “those heavy northern dishes” healthier so she added slices of home grown tomatoes which roasted beautifully in the hot batter and they look pretty too by adding some color. My sister and I now make this for our California kids and we add a variety of veggies. My nephews love roasted cauliflower or broccoli, my daughters love it with asparagus. Quite frankly you could cook anything in that batter and it would be delicious.

  • Geordie Kris

    here is a tip for any one not from england or not used to making the yorkshire pudding batter: the fat in the dish you use has to be smoking hot…and sizzle when the batter mix hits it. Also try making onion gravy to go with it and Mustard for the sausages…Beautiful!!

  • jo

    The HP in HP sauce is Houses of Parliament – thats the picture on the bottle. Love toad in the hole.

  • Claudia Kent

    Thanks for the memories. I love Toad in the Hole!
    Along with beans on toast, cheese on toast(with ketchup), bangers and beans, roast beef and yorkshire pudding, treacle tart, mincemeat pie…

  • Tes

    Another delicious recipe!! We loved it! I rarely if ever feel the need to alter your recipes, and this was no exception. Perfect just how it is! Thank you Elise! ..and that comes from the whole family :)

  • Kristi

    We liked this very much. Used small American breakfast sausages which I prebrowned and it was delicious. I would like to kick up the batter recipe a bit. Maybe a little gruyere and cayenne? Has anyone played with it like this and made it with cheese? I’m even thinking jalapenos (the Tex Mex in me).

  • Felicia

    I tried this out for dinner tonight and really love it. I used powdered buttermilk instead of milk and chicken basil sausages, so it isn’t traditional by any means, but it certainly is delicious. I served it with roasted brussels sprouts with bacon and walnuts. Thanks!

  • megan

    HP sauce is a thick brown savory sauce. A little like BBQ and wostershire mixed together.

  • KariVery

    Thanks to Marilyn for the onion gravy recipe!!

  • Edith

    I made this for dinner a couple nights back. We aimed for a ‘breakfast for dinner’ taste, so I left out the black pepper, used fresh maple breakfast sausage (which I precooked) and baked in a cast iron skillet. We sliced it up and slathered maple sryup over each piece, with fresh apple slices on the side. All three kids asked me to make it again sometime!!

  • Kristi Reynolds

    what is HP sauce? We’ve seen in in Brit recipes before and my daughters insist that it must mean Harry Potter.

  • Dean E.

    I made this last night … added two teaspoons of yellow mustard powder to the batter and used fresh lard rather than vegetable oil. Also as authentic bangers weren’t available in my area I substituted two Bratwurst and two apple-pork sausage. Wrapped all four in proscuitto before searing for extra flavor. I made a traditional onion-madeira gravy (from a recipe at the Saveur site) for topping. It turned out intensely delicious, and more attractive in presentation than expected. Thank you very much, this is something I hadn’t tried before, but will definitely make again soon. What an amazing comfort food for Fall and Winter.

  • Marilyn

    Simple onion gravy…. better if you were making it with the juices in the tin a roast beef had just been cooked in, but here’s the quick easy version. One medium onion per person – pick the ones you like best – traditionally it would be the yellow ones that sting your eyes but sweet onions and red onions work too – just in different ways. Slice and fry slowly and gently in butter (you don’t want to burn them) until caramelised. Add enough beef stock to have enough gravy chock full of onions and thicken with a little cornstarch. In the UK I always use beef oxos (1 for four people). I even bring them to the States every winter. As I can’t get the great British sausage here (USA) I have also made TITH with home made meatballs – any sort – beef or chicken or pork or turkey – just change the accompaniments with the meal. Onion gravy with beef, chicken gravy and cranberry sauce with chicken or turkey, gravy and apple sauce with the pork ones. They can all be served with real (!!!) mashed potato and a decent veg such as cabbage, cauliflower, broccoli or sprouts. Do the recipe in the same way – small meatballs are like cut up sausages which is how we like TITH any way.

  • Twinkles

    @Ken re: Pasties

    As a good Cornish lass, I must protest! That is definitely NOT a pasty! Pasties are cubes of beef, onions, potatoes and rutabaga and they’re wrapped in pastry – nothing like yorkshire pud.

    Elise – if you’ve never had one, you absolutely must. The Cornish Pasty is the English version of the ubiquitous hand pie that every culture has. http://en.wikipedia.org/wiki/Pasty You can make vegetarian and other variants but they’re still pastry hand pies.

  • Angie

    I did a little research and it looks like bangers are generally flavored with pepper (white or black), ginger, sage, mace, and/or nutmeg. That said, to me bangers have a really mild flavor and have a smoother texture (resulting from the high proportion of binder to meat in the sausage). I’d say that as long as you stick with a mildly spiced sausage, you can’t go wrong here! For mine this week, I plan on using ‘bossage’–sausage made from jowl bacon and lean cuts.

  • Carriann

    My british hubby just about died of happiness when I made this for dinner tonight. Easy, yummy and filling. Comfort food for sure. But I needed some Tums when I was done. It’s rich.

  • Joanna

    Sounds delicious. I’m going to try this with some “Nürnberger Bratwürste”.

    Nurenbergerwurst are our favorite sausages. They would be great in this dish. ~Elise

  • KariVery

    This looks really yummy!! Just found a great old cast iron skillet at a thrift store and this looks like just the thing to try as my first dish to make in it! Can one of you please please share how to make the onion gravy??? Sounds wonderful!

  • Julie

    I think my husband will love this! What kind of seasonings are in a traditional English banger? Being of German heritage we love our sausages so I frequent a great German sausage shop here in Tulsa. Curious if you or any of your readers would know what kind of German style sausage has the same flavor profile as a banger?

  • Elizabeth (Foodie, Formerly Fat)

    Funny, I’ve always heard of an egg cooked in the hole of a piece of bread as “a bird’s nest”!

  • Sarap42

    My Mom made Toad in the Hole all the time while I was growing up. She always made it with pork breakfast sausages and poured the batter into the castiron skillet she cooked the sausages in. I like to have a piece for dinner with mustard and then have a piece for dessert with maple syrup – yum! I can’t wait to try Elise’s version!

  • Suzy Quan

    There are other variations to this breakfast/supper food.In Maine an egg dropped in to the middle of a hole in a piece of bread is called a Popeye. Then theres the Hens in a Nest which is an egg yoke dropped onto beatten egg whites on toast with two strips bacon and broiled which is the Scottish version.

  • Daffodil

    I used to make this exact recipe but with bits of cut up breakfast sausages. The larger links are more bold and direct.

  • Helen Burton

    what is onion gravy? is that like a southern gravy that goes with biscuits? I haven’t tried this yet but am intrigued. Scrambled or poached eggs would go well with it too.
    Helen

  • David Morton

    My old mom made this using “Wall’s pork sausages”
    They were the vegetarian version of bangers!
    Mostly bread crumbs and other fillers, I think they showed the finished product to a pig, just to get the pork label in there.
    Anyway, they tasted good in Toad in the hole as well as at “Lyon’s corner house” with chips and baked beans or peas.
    Strangely, back the food additives didn’t seem to kill people.
    Lyon’s corner house was replaced by crappy burger places, like Wimpy’s.

    Nice web page, keep it up.

  • Steve E

    I’m always fascinated by the history of food. The way I see it, Toad in the Hole is the great grandfather of the traditional American eggs, pancakes and sausage. Here we would call it a Grand Slam…and since I’m American I would use maple syrup instead of brown sauce or onion gravy.
    So, to get an American dish, you deconstruct a European one and add MORE sugar!

  • Mick

    I know this may sound gross, but to stop Yorkshire Pud from sticking to the pan you should always use the same pan and never wash it. If you wash the pan it will stick.
    Also use a metal pan or baking tray. I have one that I keep just to do Yorkshire Puds in, but being a Yorkshireman it gets used every week at least once!

    If you mean don’t wash it with soap, then yes, I could see that. Typically one is advised not to use soap with cast iron pans so that a “cure” can develop and enable relatively stick-free cooking. With cast iron you just rinse out with water, and dry well so that it doesn’t rust. ~Elise

  • Ken Utter, Rexford MT

    Have you heard of “pasties”? They are well known
    here in Mt. especially around Butte, Helena,
    Anaconda. They are essentially very similar to
    this toad in a hole recipie, but the bread is
    made into a batter, flattened, and then beef
    (shredded is best, ground is ok, as is chunks)
    chopped onions, chopped potatoes, or shredded
    potatoes along with seasoning are placed on the
    center (like a taco) then folded over and baked
    in the oven. Serve with gravy on top.

    I think I’ll have to make that. Thank you for the suggestion Ken! ~Elise

  • Marilyn

    I ‘inherited’ a simple way to remember Yorkshire pudding batter (which is what’s used for TITH)… just remember 1,3,5 (first three odd numbers) – that’s one egg, 3 ozs Flour (I use plain my mom used self-raising)) and 5 fl ozs milk (1/4 of an English pint). For TITH I always cut the sausage into four pieces (baby toads… tadpoles???) and actually cook them through, because we like our sausages well done. I add those to a hot baking pan and pour on the batter; then as you say 20 – 30 mins in a hot oven. Onion gravy, mash and peas for me. TITH and HP sauce for him indoors. The 1,3,5 ratio makes enough Yorkshire pudding for four, but for TITH this just feeds the two of us.

  • Tom

    I cook this regularly and would not dream of serving it without onion gravy. Brown off the sausages before adding the batter or else it’ll look a bit anemic when cooked.

  • Sylvie

    Comfort food to me, ideally with onion gravy, mashed potato and some brussel sprouts.

  • Amanda

    My Scottish fiance was so surprised when I made this. He loved it because this dish was a childhood classic in his home. Serving this with HP brown sauce is a must!

  • cj phillipson

    had a hard time finding a decent sausage to use where i am located but it works well with a quality bratwurst also this is a very good recipe

  • Wubble-U

    When I make toad in the hole, I cook the sausages in the oven using dish that’ll be finally used for the batter. It also gives some fat for the batter.

  • sam

    Hi Elise – glad to see you are covering one of my favourite dishes! A classic English toad in the hole probably wouldn’t use turkey sausages, to be honest I am not sure Brits even realise that sausages can be made from turkeys! I agree with the person who suggested getting the pan with oil really hot and smoking before adding the batter – this is generally considered to be an essential component to the success of the recipe. Rob Kenny is a brave man to suggest serving with mashed spuds, just an onion gravy would be enough carbs for me. As for the cutting – suggest everyne gets a hole sausage and then you fight over the remainder. In my family we had 2 people who liked just the crispy bits, one who just liked the soggy bits and then me who finds it all good!

    Hi Sam, good point on the turkey sausage, thanks! I’ve revised the recipe since the original one you commented on, to include making sure the pan is really hot before adding the batter. ~Elise

  • Rob Kenny

    @bob probably a bit late but I normal serve toad with Onion gravy, peas, carrots and mashed spuds.

  • Bob Farrington

    Hi I’m travelling in Australia at the moment and i’m going to cook this classic for some other English friends,do you know what would be classic accopaniment- veg etc?.

  • yummymummy

    My mum made this for me when I was growing up, I decided to make it for my American husband and he asked me for the syrup!!

  • eyespot

    Ha Ha, I am from England and the first time I made toad in the hole for my Canadian husband, he called it “slugs in the mud”, because the batter didn’t rise at all. lmao
    By the way, I am an expert now and I always cook it in a square cake pan.

  • Elise Bauer

    G’day Mick. Hah! That’s pretty gross. Thanks for the laugh. You have any good frog’s (toad’s) legs recipes?

  • Mick Dundee

    G’day. Tried it with Natterjack toads, bit chewy and not much to go round, next time I think i Wal and I will try using the larger Cane toads. Plenty of them here in the top end of Australia (and they keep us awake at night).

  • stacy Dyer

    Elise…do you cut this in squares when it is finished baking?

    Great question. I would cut it so that a serving included one whole sausage, unless you wanted smaller servings, and then I would cut them so that a serving was half a sausage and some surrounding dough. Squares, rectangles, whatever works. ~Elise