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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4th Sep, 2013
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.
14th Jul, 2013
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.
13th Mar, 2013
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.
5th Mar, 2013
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.
3rd Nov, 2019
Look to your uncalibrated oven, not the recipe timings. Get an oven thermometer. Stop the blame.


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