Recipe

Toad in the Hole

Browned sausages baked in a hot pan of Yorkshire pudding batter that puffs up dramatically, with a fast onion gravy to pour over everything.

By Matt Campbell

•

4.8

A real photograph of toad in the hole in a cast iron skillet, with golden puffed Yorkshire pudding batter rising around browned sausages on a rustic wooden table, warm natural kitchen light

Jump to Recipe

Toad in the hole is what happens when sausages and Yorkshire pudding decide to stop being polite and start being a full one-pan dinner. You brown the bangers, pour in a simple batter, and bake until the whole thing balloons up with crisp edges and a tender, soft center. Then you do the only reasonable thing and drown it in onion gravy.

The vibe is cozy and a little chaotic in the best way. It looks dramatic, but it is secretly straightforward as long as you nail three things: a hot pan, rested batter, and do not open the oven energy.

A real photograph of Yorkshire pudding style batter resting in a clear glass measuring jug on a countertop next to flour, eggs, and milk, soft morning light

Why It Works

Big puff, crisp edges: Heating the fat and pan until shimmering gives the batter an instant sizzle, which is what launches that classic Yorkshire rise.
Tender sausages, not dry: Browning first adds flavor, then the bake finishes them gently while the pudding cooks around them.
Better texture from a batter rest: Even 20 to 30 minutes helps the flour fully hydrate and relax, so the pudding rises higher and bakes up less gummy.
Proper pub-style gravy: A simple butter and flour roux actually thickens the broth, so you get glossy gravy instead of accidental au jus.

Pairs Well With

Storage Tips

Toad in the hole is best fresh, but leftovers still hit if you reheat them the right way.

Refrigerate

Cool completely, then store in an airtight container for up to 3 days.
Store gravy separately if you can. The pudding stays less soggy.

Reheat

Oven or toaster oven (best): 375°F for 10 to 15 minutes until hot and the edges crisp up again.
Air fryer: 350°F for 6 to 9 minutes, checking early. Great for bringing back crunch.
Microwave (last resort): It works, but the pudding goes soft. If you microwave, finish with 2 to 3 minutes in a hot skillet or toaster oven.

Freezing

You can freeze portions, but the Yorkshire pudding texture will soften. Wrap tightly and freeze up to 2 months.
Reheat from thawed in a 375°F oven to help re-crisp.

Common Questions

Why didn’t my Yorkshire pudding rise?

Almost always one of these: the pan and fat were not hot enough, you opened the oven too early, or your batter was too thick. Make sure the fat is shimmering hot in the pan before you pour, and do not crack the door for at least 20 minutes.

Do I really have to rest the batter?

You will still get a pudding without resting, but a 20 to 30 minute rest improves rise and texture. If you want to rest it longer than about 30 to 60 minutes, pop it in the fridge for safety, then bring it back toward cool room temp and whisk again right before pouring.

What sausages should I use?

British bangers are traditional, but any pork sausage works. Choose sausages that are not too lean because a little fat helps with flavor and moisture. If using chicken or turkey sausage, add a touch more fat to the pan.

Can I make it without a cast iron skillet?

Yes. Use a metal baking dish, a roasting pan, or an oven-safe stainless skillet. Glass or ceramic can work, but they do not deliver the same immediate heat sizzle, so the rise is often a little less dramatic (and they can be more prone to temperature shock). If you use them, preheat the dish longer and expect a slightly gentler puff.

Can I make the gravy ahead?

Absolutely. Make it up to 3 days ahead, refrigerate, and reheat gently with a splash of broth or water to loosen.

Is it supposed to be a little soft in the middle?

Yes. The goal is crisp, browned edges with a tender, soft center. If the center is raw and sloshy, it needs more time in the oven, or your pan was too full.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12 inch cast iron skillet or metal baking dish
Mixing bowl and whisk
Measuring cups and spoons
Sheet pan (optional, to catch drips)
Small saucepan for onion gravy
Instant-read thermometer (optional, for sausage doneness)

The first time I made toad in the hole, I treated it like a normal casserole. Casual pan, casual heat, casual attitude. The sausages were great. The pudding was… politely flat. Then I learned the whole point is a little controlled kitchen chaos: get the pan ripping hot, pour the batter like you mean it, and trust the oven to do its dramatic balloon thing. Now it is one of my favorite comfort dinners because it feels fancy in a pub-food way, but it is still basically sausages and batter, which is a very honest way to live.

Toad in the Hole

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 servings

Ingredients

For the toad in the hole

8 pork sausages (about 1 1/4 to 1 1/2 pounds, standard links)
1 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
3 large eggs
1 cup milk (whole milk best, but 2% works)
1/2 cup water (optional, used here to keep the batter a little lighter and boost steam for puff)
2 tbsp beef drippings, lard, or neutral oil (you want about 2 tbsp total hot fat in the pan)

Quick onion gravy

1 large yellow onion, thinly sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth (or chicken broth if that is what you have)
1 tsp Worcestershire sauce
Salt and black pepper, to taste
Optional: 1 tsp Dijon mustard or 1/2 tsp soy sauce for extra depth

Instructions

Rest the batter (and use the time). In a bowl, whisk together flour, salt, and pepper. Add eggs and whisk into a thick paste, then slowly whisk in milk (and water, if using) until smooth and pourable, about the consistency of heavy cream. Let the batter rest 20 to 30 minutes at room temp. While it rests, slice the onion and measure out your gravy ingredients so the timeline actually works. Give the batter one more whisk right before baking.
Preheat the oven hot. Set the oven to 425°F. Put a sheet pan on the lower rack if you want insurance against drips.
Brown the sausages. If using a cast iron or stovetop-safe skillet, brown the sausages in it over medium-high, turning as needed, about 6 to 8 minutes. If using a baking dish, brown the sausages in a separate skillet, then set them aside. You are not fully cooking them yet, just building color and rendering some fat.
Set your fat level (do not guess). After browning, you will have some sausage fat in the pan. Carefully pour off excess so you have roughly 2 tablespoons fat left (or top up with drippings, lard, or oil if you have less). You want a thin, even layer that coats the bottom.
Heat the pan and fat until shimmering. Put the skillet or baking dish in the oven for 5 minutes until the fat is very hot and shimmering. This is the make or break moment.
Pour and bake, no peeking. Carefully pull the hot pan out. Working fast, arrange the sausages evenly, then pour the batter around them. You should hear an immediate sizzle. Return to the oven and bake 22 to 28 minutes, until dramatically puffed and deep golden, the edges are set, and the center looks set and glossy, not wet. Do not open the oven door before the 20 minute mark.
Make the quick onion gravy while it bakes. In a small saucepan over medium heat, melt butter. Add onions and a pinch of salt, cook until soft and golden, 10 to 12 minutes (a little color equals a lot of flavor). Stir in flour and cook 1 to 2 minutes. Slowly whisk in broth, then add Worcestershire. Simmer until glossy and thick enough to coat a spoon, 3 to 6 minutes. Taste and adjust salt and pepper. Add Dijon or soy sauce if you want extra punch.
Check doneness and serve. If your sausages are very thick, temp one in the center. Aim for 160°F for pork (or follow your package guidance). Let the toad in the hole sit for 2 minutes (it will settle slightly, that is normal), then slice into portions and pour on the onion gravy. Eat while the edges are still audibly crisp.

Pan heat tips

Hot pan + hot fat: If the fat is not shimmering, the batter will soak instead of puff.
Use metal when you can: Cast iron or a metal roasting pan holds heat best for that instant sizzle. Glass or ceramic usually gives a slightly smaller rise.
Do not crowd it: If your skillet is closer to 10 inches or your sausages are big, consider using a 12-inch skillet or a roomier roasting pan so steam can escape and the pudding can rise.

Gravy shortcuts

Use store-bought beef gravy and upgrade it with sautéed onions and a splash of Worcestershire.
Use Better Than Bouillon or bouillon cubes for a fast, flavorful broth base.
If you have sausage drippings, whisk a spoonful into the gravy for instant pub vibes.

Nutrition information is estimated.

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