Toad in the hole with quick onion gravy

Recipe: Toad in the hole with quick onion gravy


  • 4 eggs
  • 300ml milk
  • 250g plain flour
  • 80ml (1/3 cup) olive oil
  • 500g small chipolata sausages
  • 1 onion, peeled, sliced
  • 1 tbs fresh thyme leaves
Onion gravy

  • 280g jar onion marmalade
  • 220ml beer
  • 250ml (1 cup) beef stock
  • 2 tsp Worcestershire sauce


  1. Preheat the oven to 200°C.
  2. Mix eggs, milk, flour and a pinch of salt in a processor until smooth. Pour into a bowl or jug and set aside to rest. Heat 1 tablespoon olive oil in a frypan. Add the sausag
    es and cook over medium heat for 5 minutes, turning occasionally. Add the onion to the pan and cook until soft and starting to turn golden. Place the remaining olive oil in a 30 x 25cm x 6cm baking dish, then place in the oven for 5 minutes to heat.
  3. Carefully remove from the oven, then add the batter. Sit the sausages and onions in the batter and sprinkle with thyme. Return to the oven and bake for 20 minutes or until puffed and golden (don’t open the oven during this time). Meanwhile, to make the onion gravy, place all the ingredients in a saucepan over medium heat. Bring to the boil, then reduce heat to low and simmer, stirring, for about 20 minutes or until thickened. Serve the ‘toad’ with onion gravy and steamed vegetables.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)