Sausage & stuffing toad-in-the-hole with onion gravy

Sausage & stuffing toad-in-the-hole with onion gravy

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(5 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 10 mins Plus resting

Skill level

Easy

Servings

Serves 4

When it comes to comfort food, you can't get much better than bangers encased in Yorkshire pudding with a sweet, rich gravy

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
690
protein
31g
carbs
54g
fat
39g
saturates
11g
fibre
4g
sugar
12g
salt
3.3g

Ingredients

  • 140g plain flour
  • 1 tsp English mustard powder
  • 3 large eggs
  • 300ml milk
  • 4 tbsp sunflower oil
  • 2 large onions, sliced
  • 85g pack breadcrumb stuffing mix
  • small handful sage leaves, chopped
  • 8 sausages

For the gravy

  • 2 tbsp plain flour
  • 2 tbsp caramelised onion chutney
  • 2 tsp Marmite
  • 500ml beef stock

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Method

  1. Whisk together the flour, mustard powder, eggs and milk with a good pinch of salt until smooth. Leave to rest for at least 30 mins.
  2. Heat 1 tbsp of the oil in a small pan. Add the onions with a pinch of salt and cook for 10-15 mins until really soft. Meanwhile, make up the stuffing following pack instructions, adding the sage. Scoop out a quarter of the onions and add these to the stuffing mixture, too – leave the rest in the pan for the gravy. Heat oven to 230C/210C fan/gas 8.
  3. Shape the stuffing into 8 walnut-sized balls. Pour the remaining oil into a large roasting tin or dish and brush it all over the bottom and sides. Add the sausages and stuffing balls, and cook for 15 mins.
  4. Remove the tin from the oven, loosen the sausages and stuffing from the bottom of the tin if they are sticking, then pour over the rested batter. Return the tin to the oven on a middle-high shelf, but give it space to rise. Bake for 35-40 mins until puffed and golden – don’t be tempted to open the oven door any earlier or the batter might sink.
  5. While the toad-in-the-hole is cooking, make the gravy. Add the flour, onion chutney and Marmite to the onion pan and mix to a paste. Cook for 2 mins until bubbling, then pour in the stock, bit by bit, stirring continuously so it doesn’t go lumpy. Bubble for 5 mins and season if needed. Keep warm until ready to serve.

Recipe from Good Food magazine, March 2013

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Comments

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dentalfun's picture
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This is awesome. I know a number of people have left out the gravy because of time, but you really should try it. I now use this as my standard gravy recipe because it is bad ass.

chdg6530's picture

This was very nice, I am a disaster at cooking Yorkshire pudding normally so was pleasantly surprised by it, I would agree with the other comments though as I too just caught it before it burnt, so would advise checking after 25mins.

crippo1234's picture

Agree with thr comments made...I cooked it for the full 35 mins but turned the oven down to 180 (fan) immediately after putting it in the oven. This made sure the top didn't burn but also stopped the soggy bottom!! Very nice tho and will definitely be making this again.

carolcarter129's picture

Wonderful. I didn't bother with the onion gravy as was short of time, but everything else turned out excellent. I followed the 25min suggestion and that was the right amount of time, yorkshire would have been burnt if any longer.

dentalfun's picture
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Excellent- some of the best toad in the hole I've ever had. Slightly salty gravy but very rich and tasty. I use it for all sorts of dishes now.

newby_boy's picture

Just finished making and eating this - and it turned out well. Had a bit of a problem with the batter and cooking times as found that by 25 minutes, the base batter could have done with longer but the top of it looked burnt. Not really sure how to make sure that batter is cooked all the way through... but besides from that, it was nice.

rachelmoy's picture
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Really impressed with how this turned out, and easy to make. The gravy is delicious! I made this with the mash and greens, which worked really well. I'd agree with Belkey and recommend checking after 25 minutes or so to avoid over cooking.

eleanormayo's picture

I am sure that this has the potential to be very nice, but I think the cooking times are out. Having read the instruction in the recipe to not be tempted to open the oven door in order to prevent sinking - when I did go into the oven after 35mins, the whole thing was overcooked and I caught it just before it was a burnt wreck. I would recommend keepin a close eye on it after 25mins.

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