Toad in the Hole with Red Onion Gravy

This recipe works in combination with: Bangers & Mash with Red Wine Gravy, Steak & Chips with Herb Butter, Steak Pie. This recipe features in these meal plans: British Classics.

Traditional English fare consisting of pork and leek sausages in a fluffy batter, served with a rich red onion gravy.


  • 1/4 small red onion, thinly sliced
  • 3 premium pork and leek sausages
  • 2 medium new potatoes, quartered
  • 1/2 medium carrot, cut into 4 lengthways
  • 250g of fresh chicken stock
  • 1/4 tsp butter
  • 1 free range medium egg
  • 80g of plain white flour
  • 60ml of milk
  • 1/2 small garlic clove, finely chopped
  • 1 tsp wholegrain mustard
  • 100ml red wine
  • 2 tbsp olive oil
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1 tbsp vegetable oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Oven temp: 220c
  • Price per person: £3.01
  • Store cupboard: Cook's
  • Calories per serving: 1303
  • 5-a-day per serving: 0.9
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Toad in the Hole photo

758 cooks think so


  1. To make the batter, sift 75g flour into a bowl, add the thyme and season with salt and pepper. Crack in the egg and whisk in the milk until the batter is smooth.
  2. Preheat the oven. Parboil the carrot and potatoes in lightly salted boiling water for 8 minutes. Drain well and transfer to a baking tray. Add the dried rosemary and 1 tbsp olive oil and toss together so that the carrot and potato are evenly coated. Season well and set aside.
  3. Pour 1 tbsp vegetable oil into a small roasting tin and place in the oven for 4-5 minutes, or until smoking hot. Meanwhile, heat 1/2 tbsp olive oil in a frying pan and fry the sausages over a high heat for 3-4 minutes, or until browned.
  4. Carefully add the sausages to the pre-heated baking tray and quickly pour on the batter. Return to the oven with the potatoes and carrots and cook for 20 minutes, or until the toad in the hole is golden and crisp. Avoid opening the oven door for 20 minutes to allow the batter to rise fully.
  5. Meanwhile, to make the red wine gravy, heat 1/2 tbsp olive oil in a saucepan and cook the onion, covered, over a low heat for 5 minutes, stirring occasionally. Mix in the sugar and 1 tsp mustard and turn up the heat. Add the wine and reduce to a syrup-like consistency. Add the stock, bring to the boil and reduce by one third. Rub together 1 tsp flour and 1/4 tsp butter with your fingers until it resembles breadcrumbs. Whisk in a little of the flour and butter mix at a time until the gravy thickens.
  6. Serve the toad in the hole with the roasted vegetables and red wine gravy.

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