This post for the classic English dish Toad in the Hole is sponsored by Johnsonville Sausages. Thank you to Johnsonville for supporting the development of this recipe.
Few dishes disappear from my table faster than Toad in the Hole. It’s a comforting, substantial classic that deserves wider recognition.
My version is a savory, thyme-scented puff pancake with crisp edges, baked around roasted sausages so they brown in their own drippings. Finish with a rich onion gravy spooned over warm wedges for a truly comforting meal.
If you’ve enjoyed a Dutch Baby, German pancake, or pannukakku, Toad in the Hole will feel familiar—the same puffy, egg-forward batter, but savory and studded with sausages.
The classic British version uses larger sausages, but I prefer American-style breakfast sausages such as Johnsonville Original Breakfast Sausages. Their size browns beautifully while remaining mostly enveloped in the Yorkshire pudding–style batter, keeping them juicy and flavorful.
Cook’s Notes
- I like prepared English mustard such as Colman’s in the batter. If using Colman’s mustard powder, reduce the amount to 1/2 teaspoon. If unavailable, substitute a strong Dijon or spicy brown mustard, or 1/2 teaspoon of mustard powder.
- Johnsonville Original Breakfast Sausages work well here; avoid overly sweet varieties for this savory preparation.
- A cast-iron skillet gives the best crispy edges, but a cake pan or baking dish will also work.
- This recipe doubles easily for a brunch crowd and fits a 9×13-inch baking dish.
- Onion gravy is optional but traditional and delicious, so it’s included below.
Ingredients
For the Toad in the Hole:
- 2 tablespoons sunflower or vegetable oil
- 12 ounces fresh Johnsonville Original Breakfast Sausages (one package)
- 1 1/4 cups whole milk
- 1 large egg
- 1 teaspoon prepared Colman’s English Mustard
- 1/2 cup all-purpose flour (about 2 1/8 ounces)
- 1/2 teaspoon kosher salt
- 3 sprigs fresh thyme, leaves only (or 1/2 teaspoon dried thyme)
For the Onion Gravy:
- 1/4 cup unsalted butter (4 tablespoons)
- 2 onions, peeled, halved, and sliced thinly
- 1 teaspoon light brown sugar
- 1 teaspoon browning sauce (optional)
- 1/4 cup all-purpose flour
- 2 cups beef or vegetable broth
Instructions
To Make the Toad in the Hole:
- Preheat the oven to 400°F (200°C).
- Drizzle the oil into a 10-inch cast-iron skillet or an 8×8-inch square baking dish. Roll the sausages in the oil and arrange them across the bottom of the pan. Roast for 10 minutes while you prepare the batter.
- In a blender or a bowl, combine the milk, egg, English mustard, flour, and salt. Blend or whisk until smooth, then stir in the thyme leaves.
- After the sausages have roasted for 10 minutes, remove the pan from the oven and carefully pour the batter around the sausages. Return to the oven and bake 40–50 minutes, until the edges are crisp, the batter is set, and the top is deep golden brown. A skewer inserted in the center should come out clean.
- Allow the Toad in the Hole to rest 3–5 minutes before slicing into wedges.
To Make the Onion Gravy:
- Melt the butter in a heavy-bottomed saucepan over low heat. Add the sliced onions with a pinch of kosher salt and cook, stirring frequently, until the onions are softened and golden brown, about 20 minutes.
- Sprinkle the brown sugar over the onions and cook 5 minutes more to deepen the caramelization. Stir in the flour and cook briefly until it smells slightly nutty.
- Whisk in the optional browning sauce, then slowly add the broth while whisking constantly until smooth. Bring to a boil, then reduce heat and simmer 4–5 minutes until thick and silky.
- Spoon the hot onion gravy over wedges of Toad in the Hole and serve immediately.
This is a sponsored conversation written by the author on behalf of Johnsonville. The opinions and text are the author’s own.