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

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

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(10 ratings)

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

Easy

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: per serving

  • kcal690
  • fat39g
  • saturates11g
  • carbs54g
  • sugars12g
  • fibre4g
  • protein31g
  • salt3.3g
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Ingredients

  • 140g plain flour
  • 1 tsp English mustard powder
  • 3 large egg
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g pack breadcrumb stuffing mix
  • small handful sage leaves, chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 8 sausage

For the gravy

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

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.

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Comments (12)

shirehorsegirl's picture
3.75

Made this tonight and was impressed and will make again. The only thing i would change is the brand of chutney; as the one i used (Branston caramelised onion) made the gravy far too sweet and i had to put some lemon in to "calm it down"

nicnicblue's picture
5

Made this tonight and it turned out so good! I had never made batter before or cooked anything like this so I took other comments advice and cooked the sausages and stuffing at 230 in an electric oven and then turned it down to 180 when I added the batter and then after 25 minutes it was done and perfectly cooked. I used the packet sage and onion stuffing which made more sense to me to use rather than two separate ingredients. Served it with green beans and carrots and normal gravy instead of the gravy with the recipe. Husband was very impressed and so was I, definitely one to cook again in the upcoming autumn/winter months.

allielovetocook's picture
3.75

I make this with just the sausages (no stuffing), and make my own onion gravy, however this makes recipe does make a lovely yorkie pud batter that rises brilliantly - and we love the mild mustard hit of the pud that compliments the sausages. I will say though that the timings (for my oven at least) are waaayy out! I put the sausages in as stated then after the 15 mins quickly turn them before pouring the batter over. A further 35-40 mins at 210degreesC would result in black and inedible Yorkshire pudding!! .. I left mine for 20 mins and then turned down to 190degrees for 5 minutes or so and it was as dark a brown as I'd want it, cooked through with crispy edges, a puffed and soft centre, and delicious taste.

laucat's picture
5

I've never had much success with toad in the hole but this recipe changed that! The batter mix is amazing and rises so well. I've made it with and without bacon around the sausages, both are nice. The onion gravy was also nice, very sweet though.

dentalfun's picture
5

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
5

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
5

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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Tips (1)

Klakirk1989's picture
5

I added 50% to the mixture and did it in a large roasting tin, did not amend the cooking time - was perfect!
I also turned the oven up to as hot as you can as this avoids going below the 230c when you have lost temp from opening the oven, worked a treat