Recipes Dinner Meat Dishes Sausage Dishes Toad in the Hole 5.0 (2) 1 Review This cheekily-named English comfort food combines two classics — bangers and Yorkshire pudding — for a main-course dish that gets doused in onion gravy. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Food & Wine's Editorial Guidelines Updated on September 9, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas Active Time: 30 mins Total Time: 40 mins Yield: 4 servings Frequently asked questions What is Toad in the Hole? A crisp, buttery Yorkshire pudding embedded with crisp-skinned pork sausages, Toad in the Hole is an iconic British classic. Rosemary isn't a traditional ingredient in the dish, but it delivers another layer of flavor to every bite. As the dish bakes, make a quick shallot gravy on the stovetop to ladle over each serving. Is Egg in a Basket the same as Toad in the Hole? Egg in a Basket features an egg fried in the hole of a buttery slice of bread. The dish goes by several other names as well; Americans sometimes call it Toad in the Hole, but that title more properly refers to the traditional English dish of Yorkshire pudding with sausage and onion gravy. Note from the Food & Wine Test Kitchen This dish should be prepared swiftly, so be sure to have all the ingredients prepped and ready to go before you start. Specifically, once you've browned the sausages in the skillet, you'll use the hot oil to quickly warm the rosemary sprigs, infusing the oil with flavor. Next, you'll remove the pan from the heat and pour the pudding batter into the still-hot skillet, then arrange the sausages and rosemary before transferring the whole thing to the oven to bake. Ingredients 1/4 teaspoon kosher salt, plus more to taste 1 1/4 cups plus 2 tablespoons all-purpose flour, divided 1 teaspoon teaspoon freshly ground black pepper, divided, plus more for garnish 4 large eggs 1 1/4 cups whole milk 1 1/2 tablespoons canola oil 4 British banger-style pork sausages (4 ounces each) 3 rosemary sprigs (3 inches each) 2 tablespoons unsalted butter 4 large shallots, thinly sliced (about 1 cup) 1 1/2 cups beef stock 2 tablespoons heavy whipping cream 3/4 teaspoon Worcestershire sauce Directions Preheat oven to 425°F. Whisk together salt, 1 1/4 cups of the flour, and 1/2 teaspoon of the pepper in a large bowl. Whisk together eggs and milk in a medium bowl until very well combined. Gradually whisk about half of the milk mixture into flour mixture until smooth and free of lumps. Gradually whisk in remaining milk mixture until thoroughly combined; set aside. Heat oil in a 12-inch cast-iron skillet over medium-high. Add sausages; cook, turning once, until browned on 2 sides, 2 to 3 minutes per side. Transfer sausages to a plate. Add rosemary sprigs to skillet; cook, stirring rosemary in drippings, until fragrant, about 30 seconds. Transfer to plate with sausages. Remove skillet from heat; do not wipe clean. Working quickly, pour prepared batter into skillet. Arrange sausages down center line of batter in skillet spaced 1 to 2 inches apart; arrange rosemary sprigs around sausages. Bake until puffed, lightly browned, and crisp around the edges, 25 to 30 minutes. Meanwhile, melt butter in a large skillet over medium until foamy. Add shallots; cook, stirring occasionally, until translucent, about 4 minutes. Sprinkle with remaining 2 tablespoons flour; cook, stirring constantly, 1 minute, 30 seconds. Slowly stir in stock, scraping up any flour stuck to bottom of skillet. Bring to a simmer over medium, stirring occasionally. Simmer, stirring often, until thickened, 3 to 4 minutes. Remove from heat. Stir in cream, Worcestershire, and remaining 1/2 teaspoon pepper. Stir in additional salt to taste. Keep gravy warm over low, stirring occasionally, until ready to serve. Remove skillet from oven; garnish Toad in the Hole with additional pepper. Serve immediately alongside warm gravy. Rate It Print