My husband always talks about this dish with a very funny name that his mom used to make when he was a child: Toad in the Hole. It is a very popular dish in Britain where his mom was from. No one knows exactly how it got its name though it is said that the sausage peeking out of the Yorkshire pudding is supposed to look like a toad.
It reminds me of the character Mr. Toad of Toad Hall from Kenneth Grahame’s beloved children’s novel Wind In The Willows. It’s just the kind of dish Mr. Toad would have enjoyed after his madcap adventures in his motorcar around the English countryside.
Indeed, this classic British dish of juicy sausages nestled in Yorkshire pudding makes for a seriously special dinner treat. Since today is my youngest son’s sixteenth birthday, it was the perfect occasion for a fun-filled meal. I decided to serve up a gluten free version of Toad in the Hole.
Yorkshire pudding with roast beef is one of the first recipes that I shared with you on the blog. But Toad in the Hole takes traditional Yorkshire pudding to a whole new level. It consists of a batter of eggs, flour and milk so I selected Bob’s Gluten Free All Purpose Flour. The sausages from Jones Dairy Farm are simply delicious. I doubled the recipe and made two pans because there are six of us (one I made in a cake pan). They were both devoured straight away, no leftovers.
I am not sure which I loved more: the spicy, savory Toad in the Hole or the creamy homemade onion gravy. This birthday dinner was truly out of this world.
Here’s a peek into my kitchen while I cooked up this fun dish. First, I preheated the oven to 400℉. Then, I cooked the gluten free sausages in a skillet according to package directions. Next, I removed the sausages to a plate and covered them to keep them warm.
Add 2 tablespoons of oil to the skillet. Place skillet in the oven for 5 minutes.
Meanwhile, beat eggs on low speed of electric mixer for 1/2 minute. Add milk; beat 15 seconds. Add gf flour and salt and beat 2 minutes more until smooth.
Pour batter over hot drippings in pan. Add sausages.
Bake about 30 minutes. Meanwhile prepare onion gravy according to recipe below.
Cut into slices and smother in gravy.
If you make this recipe, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
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- For Toad in the Hole:
- 1 package Jones gluten free sausage
- 1½ cups Bob’s Red Mill GF All Purpose Baking Flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 eggs
- 1¼ cups milk
- For Onion Gravy:
- 1 onion, chopped
- pepper to taste
tablespoonsBob’s Red Mill GF All Purpose Baking Flour
- 1 cup beef stock
- 1 teaspoon Gravy Master
- ½ teaspoon salt
- Directions for Toad in the Hole:
- Preheat oven to 400℉
- Cook the gluten free sausages in a skillet according to package directions. Then remove sausages to a plate and keep warm.
- Add 2 tablespoons of oil to the skillet. Place skillet in the oven for 5 minutes.
- Meanwhile, beat eggs on low speed of electric mixer for ½ minute. Add milk; beat 15 seconds. Add
gfflour, saltand pepper and beat 2 minutes more until smooth.
- Pour batter over hot drippings in pan. Add sausages.
- Bake about 30 minutes. Meanwhile, prepare onion gravy according to the recipe below.
- Cut into slices and smother in gravy.
- Directions for Onion Gravy
- Heat 2 tablespoons of butter in a skillet. Add onion, sprinkle with pepper, and cook until the onions start to brown, about 10 minutes.
- Stir in 2 tablespoons of
gfflour until the mixture is thick and smooth. Continue to stir and slowly brown the flour over a low heat for 5 minutes.
- Then add stock, Gravy
Masterand salt. Whisk and simmer so that the gravy stays smooth while it thickens, about 2 minutes.
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