Toad In the Hole
By Eric HaesslerPublished on February 5, 2024
Time
1½ hours
Yield
Serves 4 to 5
Ingredients
Yorkshire Pudding
1 cup milk ⅔ cup (3⅓ ounces/94 grams) all-purpose flour 3 large eggs 2 teaspoons chopped fresh thyme ½ teaspoon pepper ¼ teaspoon table saltOnion Gravy
2 teaspoons vegetable oil 1 onion, halved and sliced thin⅓ cup water plus 1 tablespoon, divided½ teaspoon sugar ¼ teaspoon pepper ⅛ teaspoon table salt 1¼ cups beef broth 2 teaspoons Marmite ½ teaspoon dry mustard ¼ teaspoon minced fresh rosemary 1 teaspoon cornstarch 1 tablespoon unsalted butter, cut into 2 pieces1 teaspoon red wine vinegarSausages
1 tablespoon vegetable oil 1 pound bratwurst (5 sausages)2 sprigs fresh rosemary, each about 4 inches long2 teaspoons chopped fresh chives (optional)Before You Begin
We like bratwurst in this recipe, but you can use any mildly spiced pork sausage. Be sure to use fresh sausage. You can use milk of any fat level. For the best-tasting gravy, cook the onion until a dark fond forms in the skillet. We like Marmite for its deeply savory flavor, but 2 teaspoons of red miso can be substituted, if desired. Do not open the oven during the first 20 minutes of baking; if possible, use the oven window and light to monitor.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk all ingredients in bowl until smooth. Set aside. (Batter can be refrigerated for up to 2 days.)
- Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, evenly distributing around the bottom of pan. Add ⅓ cup water and immediately cover. Cook until water has evaporated and onion is beginning to brown, 8 to 10 minutes (if onion has not browned, increase heat to medium-high). Uncover and continue to cook, stirring occasionally, until onion is well browned and dark fond forms on bottom of skillet, 5 to 7 minutes longer. Stir in sugar, pepper, and salt and cook for 1 minute.
- Whisk broth, Marmite, dry mustard, and rosemary in 2-cup liquid measuring cup until Marmite dissolves. Add broth mixture to onions, increase heat to medium-high, and bring to boil. Cook, scraping up any browned bits from bottom and sides of skillet and stirring back into sauce, until sauce is slightly reduced, 3 to 4 minutes. Combine cornstarch and remaining 1 tablespoon water in small bowl. Whisk cornstarch mixture into sauce and cook until sauce is glossy and has consistency of heavy cream, about 2 minutes.
- Off heat, whisk in butter, 1 piece at a time. Stir in vinegar and season with salt and pepper to taste. Cover to keep warm. (Onion gravy can be refrigerated for up to 2 days.)
- Heat oil in 10-inch cast-iron skillet over medium-high heat until shimmering. Arrange sausages and rosemary sprigs in pan and cook, turning occasionally, until sausages are browned on 2 sides, about 5 minutes. Discard rosemary sprigs. Rearrange sausages as needed so they are not touching.
- Stir batter to recombine and, working quickly, pour batter over sausages, tilting pan as needed so it runs beneath and around sausages. Immediately transfer to oven and bake until edges are golden brown and center is puffed and set (there may be fat from sausages on surface but no wet batter should remain), 22 to 26 minutes. Garnish with chives, if using, and serve with onion gravy. (Pudding will deflate as it sits).
for the yorkshire pudding
for the onion gravy
for the sausages
Time
1½ hoursYield
Serves 4 to 5Ingredients
Yorkshire Pudding
Onion Gravy
Sausages
Ingredients
Yorkshire Pudding
Onion Gravy
Sausages
Ingredients
Yorkshire Pudding
Onion Gravy
Sausages
Why This Recipe Works
Toad in the hole is a cozy, time-honored British supper that comes together quickly from a short ingredient list. To begin, we browned a few links of bratwurst, our stateside substitute for Britain’s traditional Cumberland sausages. We poured a thyme-and-pepper-flecked batter for Yorkshire pudding—a savory, custardy, British staple made with meat drippings—over the sausages, and then, foregoing the resting of the batter typical of Yorkshires for the sake of time, slid the skillet directly into the oven. There, the pudding ballooned around the sausages as the moisture inside turned to steam, which created vibrantly textured folds when the pudding collapsed while cooling. We topped the dish with onion gravy for extra moisture and savor and a sprinkle of chives for color.
Want more? Read the whole storyBefore You Begin
We like bratwurst in this recipe, but you can use any mildly spiced pork sausage. Be sure to use fresh sausage. You can use milk of any fat level. For the best-tasting gravy, cook the onion until a dark fond forms in the skillet. We like Marmite for its deeply savory flavor, but 2 teaspoons of red miso can be substituted, if desired. Do not open the oven during the first 20 minutes of baking; if possible, use the oven window and light to monitor.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk all ingredients in bowl until smooth. Set aside. (Batter can be refrigerated for up to 2 days.)
- Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, evenly distributing around the bottom of pan. Add ⅓ cup water and immediately cover. Cook until water has evaporated and onion is beginning to brown, 8 to 10 minutes (if onion has not browned, increase heat to medium-high). Uncover and continue to cook, stirring occasionally, until onion is well browned and dark fond forms on bottom of skillet, 5 to 7 minutes longer. Stir in sugar, pepper, and salt and cook for 1 minute.
- Whisk broth, Marmite, dry mustard, and rosemary in 2-cup liquid measuring cup until Marmite dissolves. Add broth mixture to onions, increase heat to medium-high, and bring to boil. Cook, scraping up any browned bits from bottom and sides of skillet and stirring back into sauce, until sauce is slightly reduced, 3 to 4 minutes. Combine cornstarch and remaining 1 tablespoon water in small bowl. Whisk cornstarch mixture into sauce and cook until sauce is glossy and has consistency of heavy cream, about 2 minutes.
- Off heat, whisk in butter, 1 piece at a time. Stir in vinegar and season with salt and pepper to taste. Cover to keep warm. (Onion gravy can be refrigerated for up to 2 days.)
- Heat oil in 10-inch cast-iron skillet over medium-high heat until shimmering. Arrange sausages and rosemary sprigs in pan and cook, turning occasionally, until sausages are browned on 2 sides, about 5 minutes. Discard rosemary sprigs. Rearrange sausages as needed so they are not touching.
- Stir batter to recombine and, working quickly, pour batter over sausages, tilting pan as needed so it runs beneath and around sausages. Immediately transfer to oven and bake until edges are golden brown and center is puffed and set (there may be fat from sausages on surface but no wet batter should remain), 22 to 26 minutes. Garnish with chives, if using, and serve with onion gravy. (Pudding will deflate as it sits).
for the yorkshire pudding
for the onion gravy
for the sausages
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