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Toad in the hole with onion gravy


  • Preheat oven to 180°C fan forced (200°C normal).
  • Blanch the sausages in simmering water until firm to the touch when squeezed. Drain well.
  • Whisk the eggs with the flour and seasonings in a large bowl. Then add the milk, little by little, continually whisking until a thickish batter is formed. Set aside.
  • Heat 3 tbsp oil in a serving dish that can go into the oven and briefly saute the thyme.  Pour in half the batter, arrange the sausages on top in one layer and pour the remaining batter over. Then cook in the oven for about 30-40 mins until risen and puffed up.
  • To make the gravy, heat 4 tbsp oil in a large pan and gently saute the onion and sugar until golden brown, continually stirring. Then add the wine, stock and seasonings. Mix well and reduce to a gravy consistency.
  • Serve the Toad in the Hole with the gravy on the side.


  • 8-12 thick sausages
  • 3 large eggs
  • 175 gm plain flour
  • sea salt & freshly ground pepper
  • 450 ml milk
  • olive oil
  • 1 tbsp chopped fresh thyme leaves
  • 4 medium onions, chopped
  • 1 tbsp sugar
  • 1 cup red wine
  • 2 cups beef stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm