English Toad in the Hole


English Toad in the Hole

Valerie Kohler-Regel - Holy Word Lutheran Church, London, England
Course Main Course
Cuisine English
Servings 4


  • Sunflower oil
  • 8 sausages large
  • 4 sprigs fresh rosemary
  • 2 large red onions sliced
  • 2 cloves garlic sliced
  • 2-3 tbsp butter
  • 6 tbsp balsamic vinegar
  • 1 cube/tbsp vegetable stock
  • 1 1/2 cup milk
  • 1/2 cup flour
  • Salt
  • 3 eggs


  • Whisk the milk, flour, and eggs together with a pinch of salt.
  • In a small baking pan, or bread tin, add a thin layer of oil (about 2 tbsp) and place in the middle shelf of your oven at about 475 F. Place something underneath to catch any oil that boils over.
  • Once the oil is hot, add the sausages. Cook until lightly golden.
  • Take the sausages out of the oven and add your batter mixture with the rosemary added in.
  • Carefully put the pan back in the oven for another 20 minutes or so. Remove from the oven when golden.
  • Fry your sliced onions and garlic in the butter for 5 minutes, or until translucent. Add your balsamic vinegar and cook down to half.
  • Sprinkle in your vegetable stock powder and add some water. Simmer.
  • Serve your toad in the hole with gravy over the top. Add a side of mashed potatoes and your preferred vegetable.


Toad in the Hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, and best served in the winter for either lunch or dinner.
Keyword English, European