Toad in the Hole with Onion Gravy
A classic British dish featuring sausages cooked in Yorkshire pudding, served with rich onion gravy.
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- •3 Onionssliced thinly
- •Rapeseed oildrizzle
- •Saltto taste
- •Buttergenerous knob
- •8 Pork sausageshigh pork content
- •Vegetable oilfor roasting tray
- •Milkequal quantity with eggs and flour
- •Eggsequal quantity with milk and flour
- •Plain flourequal quantity with milk and eggs
- •1/2 teaspoon Baking powder/
- •2 teaspoons Horseradish(optional)for flavor
- •1 tablespoon Plain flourfor gravy
- •1 Bay leaffor gravy
- •Beef stockfor gravy
- •Worcestershire sauce(optional)for flavor
- 1
Slice the onions thinly and add to a saucepan with rapeseed oil, salt, and butter. Cook on low heat for 40 minutes to an hour until caramelized.
1h 0m
- 2
Preheat the oven to gas mark 8. Place sausages in a roasting tray, drizzle with vegetable oil, and brown in the oven for about 10 minutes.
10 min
- 3
Prepare Yorkshire pudding batter by measuring equal quantities of milk, eggs, and flour. Mix with baking powder and horseradish.
10 min
- 4
Pour the batter over the browned sausages in the roasting tray and bake at gas mark 6 for 30 to 40 minutes until golden brown.
40 min
- 5
For the onion gravy, add flour to the caramelized onions, cook briefly, then add a bay leaf and beef stock. Season with salt, pepper, and Worcestershire sauce.
10 min
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