Toad in the Hole

  • Serves

    serves 6


Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".


  • 4 tbsp. unsalted butter
  • 2 large yellow onions, sliced
  • 1 12 cups plus 1 tbsp. flour
  • 2 cups beef stock
  • 13 cup madeira wine
  • 12 tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tsp. dry mustard
  • 1 14 cups milk
  • 3 eggs, lightly beaten
  • 8 tbsp. rendered bacon fat
  • 6 slices prosciutto
  • 6 large pork sausages


Step 1

Make onion gravy: Heat butter in a 4-qt. saucepan over medium-low heat; add onions, and cook until golden brown, about 40 minutes. Stir in 1 tbsp. flour; add stock, madeira, and Worcestershire. Bring to a boil; cook for 5 minutes. Season with salt and pepper. Set gravy aside.

Step 2

Heat oven to 425°. Whisk remaining flour, mustard, and pepper in a bowl. Whisk in milk and eggs; let rest for 15 minutes. Pour 6 tbsp. bacon fat into a 9″ × 11″ baking dish; heat in oven for 10 minutes. Heat remaining bacon fat in a 12″ skillet over medium heat. Wrap 1 slice prosciutto around each sausage; place in skillet, and cook until browned all over, about 8 minutes. Pour batter into hot baking dish; arrange sausages in dish, and bake until golden, 25–30 minutes. Serve with gravy.

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