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

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

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(21 ratings)

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


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



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

  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 large onions, sliced



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

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



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

  • 8 sausages

For the gravy

  • 2 tbsp plain flour
  • 2 tbsp caramelised onion chutney
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • 2 tsp Marmite
  • 500ml beef stock


  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, questions and tips

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5th May, 2020
Gorgeous! I also used Mellybin's tip of cooking the stuffing balls separately at first, then adding them in along with the batter! Lovely recipe!
18th Aug, 2019
This is the BEST recipe basis for toad in the hole. There are only a couple of things I am going to change when I make it again today (only made it 4 days ago, it was that good). I am going to cook the stuffing balls in a separate pan to the sausages and not put the cooked onion in it - it made the stuffing really squishy. So this time, I am going to cook the sausages in the big tray for 20 minutes (they are fat sausages), cook the stuffing balls in a separate tray, drain a bit of the sausage fat out of the big tray and THEN add the stuffing balls and the batter. I turned the heat down a little and cooked it altogether for about 25 - 30 miinutes and it actually looked like the picture in this receipe. That doesn't happen very often when I cook!! :-D I was short on time, so made bisto onion gravy and added cooked onions to it. Massive thumbs up from the whole family. Which again, doesn't happen very often when I cook!
13th Jan, 2016
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"
25th Oct, 2015
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.
14th Sep, 2015
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.
16th Apr, 2015
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.
16th Feb, 2014
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.
14th Feb, 2014
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.
13th Jan, 2014
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.
30th Nov, 2013
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.


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10th Dec, 2014
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
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