Sausages baked in Yorkshire pudding batter! Priceless.
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.
Happy cooking!
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Gluten Free Toad In The Hole
Ingredients
- 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
- 2 tablespoons oil
- For Onion Gravy:
- 2 tablespoons butter
- 1 onion chopped
- pepper to taste
- 2 tablespoons Bob’s Red Mill GF All Purpose Baking Flour
- 1 cup beef stock
- 1 teaspoon Gravy Master
- 1/2 teaspoon salt
Instructions
- 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 1/2 minute. Add milk; beat 15 seconds. Add flour, salt and 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 gf flour 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 Master and salt. Whisk and simmer so that the gravy stays smooth while it thickens, about 2 minutes.
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Lynn says
This looks delicious! I love Yorkshire pudding. Thank you for sharing.
Barbara says
Yummy Yorkshire pudding. Have you tasted Toad In The Hole? It’s irresistible.
Reema D'souza says
Thank you for sharing the reciepe. It looks delicious 🙂
Barbara says
You’re welcome!
Shanx says
That looks delicious. Also, Many many happy returns of the day to your son (though, I am late, I guess it still counts. Best Wishes 🙂 )
Barbara says
Welcome, Yes it still counts! Thanks!
Ashley says
This looks very good! Like, major comfort food!!!! I’d only change it to fake sausage, as I’m a vegetarian 🙂 How was your son’s birthday?
Barbara says
M-a-j-o-r comfort food. I can’t wait to make this again. Sure vegetarian sausage would be scrumptious nestled in the silky Yorkshire pudding. You can substitute vegetable broth for the beef stock, as well.
The birthday was delightful. Now that my children are older (even adults) I treasure our family celebrations.
Heather @ My Overflowing Cup says
My kids would love these! I’d bet they freeze well, too. Thanks so much for the recipe.
Barbara says
It definitely would be handy on one of those busy days to have frozen toad in the hole. No fuss, just reheat!
Judy - Pedagogical Artist says
Love the way you add a bit of history/cultural flavor to your recipe post, Barbara! May give it a try! Have to get my head around Yorkshire Pudding. Being American, pudding for me means dessert – not savory dumplings. A couple of years ago, we had dinner with our British relatives. We had finished dinner, when their son came and went to the kitchen to heat something up. When he mentioned Yorkshire Pudding, I was convinced he was heating up our dessert and couldn’t understand why he and his mom were talking about gravy … ! Thanks for sharing and Happy Birthday to your son. May you all enjoy many years of good health and happiness. HUGS <3
Barbara says
Thank you for the sweet birthday wishes.
Right, Yorkshire pudding is not a sweet creamy dessert it’s a silky bread served with gravy, our family has always looked forward to. And when I add the sausage for toad in the hole, it a scrumptious meal in itself.
You’ve just got to try this, today.
Catherine Atkinson says
Great post! The name ‘toad-in-the-hole’ comes from the fact that this dish was originally eaten by poorer people in Britain during Victorian times (as were salmon and oysters which are now expensive ‘desirable’ foods). The ‘toad’ was usually bits of meat off-cuts or offal ie of dubious quality, so would just be referred to as ‘toad’
Kate (London)
Barbara says
Thank you, Catherine. That’s so interesting. Have a great weekend. 😊