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Toad in the Hole
Toad in the Hole
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Succulent sausages in fluffy Yorkshire pudding with savory onion gravy, Chef John's cold oven technique.
Ingredients:
  • 4 large eggs
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 pinches cayenne pepper
  • 1 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 0.75 cup whole milk
  • 0.25 cup cold water
  • 0.25 cup vegetable oil
  • 4 links pork sausage
  • 2 tablespoons butter
  • 1 large red onion, minced
  • kosher salt to taste
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 0.25 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
  • 1 teaspoon chopped fresh chives, or to taste
Instructions:
  • Create batter by mixing eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl until smooth and lump-free. Incorporate water, cover, and allow to rest at room temperature for 1 hour.
  • Cook sausages: In a hot skillet, brown sausages on each side for 2-3 minutes. Transfer to a buttered 9x12- or 9x13-inch baking dish. Brush sausages with skillet oil all over for a crisp finish.
  • Begin the onion gravy by melting butter in the skillet over medium-high heat. Cook onions with salt until soft and starting to brown, about 5 to 6 minutes.
  • Pour the batter in and around the sausages while the onion is cooking. Place the dish in the center of the cold oven and preheat to 500 degrees F (260 degrees C). Set the timer for 30 minutes.
  • While your delicious toad in the hole is cooking, let's make a flavorful onion gravy: Cook flour for about 2 minutes until golden. Gently whisk in chicken broth and bring to a simmer. Add Worcestershire sauce and balsamic vinegar, and simmer until the gravy thickens and reduces, which should take about 5 minutes. Lower the heat, stir in green onions, and taste for seasoning adjustments.
  • Once the timer rings, take out the toad in the hole from the oven when it's beautifully golden brown and puffed. Drizzle the savory gravy over the sausages and top with fresh green onions and chives for a delightful finish.
  • Drizzle with additional savory gravy before serving.

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