Toad in the Hole

Toad in the hole is a classic English recipe that features sausages baked into Yorkshire pudding. It can be made in one large pan, or as individual servings. Just add mashed potatoes, a vegetable, and gravy and you have a traditional British meal!

Toad in the hole is one of the most quintessential of English recipes.

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If you’ve never tasted this dish, I’m guessing you’ve at least heard of it, right?

When I was searching for what people are looking for regarding toad in the hole recipes, I chuckled when I noticed that “hole in the toad” is listed amongst the searches. 😂

Which reminds me of a family member who once mentioned to a priest that we were having “toad in the stool” which is even funnier! No names will be mentioned, ha ha!

What is Toad in the Hole?

Toad in the hole is a traditional British recipe of sausages baked into Yorkshire pudding. Yorkshire pudding is the British name for American popovers. The dish is served with gravy, and usually mashed potatoes and a vegetable. It’s a step up from bangers and mash, which is also a super pub grub meal!

Why is it Called Toad in the Hole?

The name is most likely due to the way it looks once baked in the traditional manner. If you can imagine a toad peeping out of a hole, it’s similar to the sausages poking out of the Yorkshire pudding. Apparently, adding meats to Yorkshire pudding was a thing in the olden days.

My dad used to make toad in the hole in the British army (he was a cook) when he was stationed in Ballymena, Northern Ireland. When he did, the sausages poked out of the Yorkshire puddings (vertically) which looked like the actual name of the dish. You can do the same if you want to cut your sausages in half and bake them in the pudding batter in a cupcake tin. It would be fun for kids!

Love English food, I have a collection of traditional English recipes for you!

What Sausages Should I Use for Toad-in-the-Hole?

Any British, or even Irish sausages will work for this recipe. If you’re in the US, if you find bangers at your local supermarket, those are great. If you are willing to make your own, this Cumberland sausage recipe is an even better choice.

NB: Yorkshire pudding benefits from resting, at minimum 30 minutes, but overnight is even better. Consider making your batter the day before which will make baking the dish even easier the next day.

Enjoy this easy, step by step toad in the hole recipe for perfect results every time! See notes for how I make a tasty, instant gravy for dishes like this.

Toad in the Hole (Traditional British Recipe)

adapted from a UK Reader’s Digest cookery book                        serves 6

FULL PRINTABLE RECIPE BELOW

Ingredients

• British sausages
• lard or olive oil
• flour
• salt
• eggs 
• milk

Directions for Yorkshire Pudding Batter

Beat the eggs, then add the milk and water.

Add the flour and salt to a bowl and make a well in the middle. Pour the egg mixture into the center.

Using a whisk, start to incorporate the egg mixture into the flour. 

Beat well until there are no lumps and the mixture is smooth, then pour into a jug.

Rest for a minimum of 30 minutes. If resting for significantly longer (such as 4 hours or overnight,) cover and refrigerate, but remember to bring the mixture to room temperature before pouring into the pan.

Directions for Baking Toad in the Hole

If using a cast iron skillet, place it in the preheated oven with the lard or olive oil for 5 minutes. Remove from the oven, arrange the sausages (coating in the lard/oil) and put back into the oven for 5 minutes. (The cast iron skillet takes a bit longer to heat.) The key to good Yorkshire pudding is to make sure the pan and lard/oil is smoking hot.

If using a glass or oven-safe pan, arrange the sausages along with the lard, and put into the preheated oven. 

After 5 minutes, take the pan out of the oven, quickly whisk the Yorkshire pudding batter and pour over the sausages (be sure it’s at room temperature.)

Place back into the oven for 35 to 40 minutes. While it’s baking, prepare your choice of vegetable and have your mashed potatoes ready. Use lots of good quality butter (I love Lewis Road Creamery) and some milk and cream.

The toad in the hole is ready when the Yorkshire pudding is puffed and golden brown, and the sausages are also well-colored. It’s always so satisfying to pull a perfect British meal from the oven!

The Yorkshire pudding won’t deflate, but you do want to serve it hot. This recipe serves 6 with one sausage per person, but those with bigger appetites will more than likely prefer to have two sausages on their plate.

You can pour the gravy directly onto the toad in the hole in the pan.

Or you can choose to cut and serve, and then offer gravy individually. I have always have onion Bisto on hand to make a quick and easy gravy (just like British pubs serve.) I prefer the Bisto onion “Best”, but I don’t know if you can find it in the US. Beef Bisto is also tasty.

Any way you serve it, I don’t think it will be the last time you make toad in the hole, (or hole in the toad, ha ha!)

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