Topped with savory gravy, this hearty skillet meal is fit for a king, yet perfect for feeding the masses. Juicy sausages nestle into a smooth batter pudding (traditionally known as Yorkshire pudding).
Recipe courtesy of Young Sun Huh
Print
Toad in the Hole with Mustard-Onion Gravy
Total:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 2/3 cup plus 1 1/2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 4 links pork sausage (about 12 ounces)
  • 4 tablespoons butter
  • 1 teaspoon chopped fresh parsley, for garnish
  • 1 medium onion, sliced
  • 1 sprig fresh thyme
  • Freshly ground black pepper
  • 1 1/2 cups beef or chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon lemon juice

Directions

Whisk together 2/3 cup of the flour and the salt in a medium bowl. Whisk together the milk and eggs in a small bowl, and then mix into the flour just to combine. Let the batter sit at room temperature for 30 minutes. 

Position a rack in the lower third of the oven and another in the upper third of the oven and preheat to 400 degrees F. Heat the vegetable oil in a large skillet over medium heat, and then add the sausages and brown all over, without cooking all the way through, about 8 minutes. Transfer to a plate. Drain the excess grease from the skillet and set it aside for making the gravy. 

Put 1 tablespoon of the butter into a 6-cup casserole dish and place on the lower rack in the oven until the butter is melted and the pan is very hot, about 10 minutes. Carefully add the sausages and batter into the dish and return to the oven for 20 minutes. Move the dish to the upper third of the oven and cook until puffy and golden brown, an additional 15 to 20 minutes. Sprinkle with the parsley. 

Meanwhile, heat 2 tablespoons of the butter in the reserved sausage skillet over medium heat. Add the onion and thyme, sprinkle with pepper, and cook until the onions start to brown, about 10 minutes. Lower the heat to medium low and cook for an additional 10 minutes. Stir in the remaining 1 1/2 tablespoons flour continuously for 5 minutes to cook, and then increase the heat to medium and whisk in the stock and Worcestershire sauce. Gently simmer for 10 minutes, and then discard the thyme and whisk in the mustard, lemon juice and remaining tablespoon butter. Divide the toad in the hole among 4 plates and spoon the hot gravy over the top. 

Cook's Note

We prefer to use Cumberland sausage which can generally be found at a specialty food store.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Marionberry Pie Holes

Recipe courtesy of The Pie Spot

Pina Colada Donut Holes

Recipe courtesy of The Salty Donut

Orange Sugar Fried Donut Holes

Recipe courtesy of Sunny Anderson

Egg in a Hole Grilled Cheese

Recipe courtesy of Aida Mollenkamp

Spaghetti with a Hole with Bacon and Tomato Bucatini All'Amatriciana

Recipe courtesy of Mario Batali

Spaghetti with a Hole and Artichokes: Bucatini al Ragu con Carciofi

Recipe courtesy of Mario Batali

So Much Pretty Food Here