No toads involved. Just pure, savory comfort.
Search

I'm Looking For

Chicken Sausage Toads in the Hole

Prep Time: 10 min | Cook Time: 30 min | Servings: 1
Classic Roasted
Dinner
  • Copied To Clipboard

For something so comforting, British food often gets a bad rap. (Not you, jellied eels—sit down.) It’s not the flavors, which are often complex and layered. It’s not the look, which can be downright eye-popping. Might we suggest it’s… the names? Because between black pudding and bubble & squeak, some seriously delicious dishes get lost behind the winces they induce. And Toad in the Hole might be the biggest offender of them all.

Why they gave a name like that to something as inherently tasty as gravy-smothered sausages baked into fluffy Yorkshire pudding is anyone’s guess. But whatever you call it, the result is pure comfort. Somewhere between a savory Dutch baby and a rustic pot pie, our version lightens things up with Classic Roasted Chicken Sausage, which adds rich, savory flavor without the heaviness. The batter puffs, the edges crisp, and the whole thing gets finished with a generous pour of onion-spiked gravy. No toads involved—just simple British comfort with a chicken-sausage twist.

See Recipe
A skillet of Toad in the Hole made with The Sauage Project.

SERVING MULTIPLIER:

1X
2X
3X
4X

Ingredients

Yorkshire Pudding Batter

1 cup milk
¾ cup all-purpose flour
3 large eggs
¾ teaspoon kosher salt

Gravy

4 tablespoons butter
½ onion, finely chopped
1 teaspoon chopped rosemary, plus more for garnish
¼ cup flour
2 ½ cup chicken stock
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Instructions

Prep Time: 10 min | Cook Time: 30 min | Servings: 1
1
Heat oven to 400 degrees.
2
Mix the batter: Whisk together the milk, flour, eggs, and salt in a medium bowl until smooth. Set aside.
3
Cook the sausages: Heat oil in a 10-inch cast-iron skillet over medium heat. When hot, add the sausages and cook until evenly browned, rotating to brown all sides, about 3–4 minutes.
4
Cook the dough: Give the batter a stir to recombine, then pour it over the sausages in the hot pan. Transfer to the oven and bake until puffed and golden with crisp brown edges, about 25 minutes.
5
Make the gravy: While your dough puffs up, get on the gravy. Melt the butter in a saucepan over medium-high heat. Add the onion and cook until softened, about 3 minutes. Sprinkle in the flour and rosemary and stir until the onion is coated. Whisk in the broth until smooth and no lumps remain. Bring to a low simmer and cook for 5 minutes, stirring occasionally, until thickened. Stir in the vinegar and season with salt and pepper.
6
Garnish and serve: Remove the cast-iron skillet from the oven and garnish with rosemary. Serve immediately (it will deflate the longer it sits) with the hot gravy.

You might also like...

    Let's
    Link Up

    No junk in our sausages. No junk in your inbox. Promise.