British Main course Pork

Toad in the hole with onion gravy


  • Toad
  • 2 free range eggs
  • 125g plain flour
  • 150ml milk mixed with 150ml cold water
  • 1 level tbsp grain mustard
  • 6 good quality pork sausages
  • 3 tbsp groundnut oil (or can use dripping or lard)
  • Onion gravy
  • 25g butter
  • 1 large onion, thinly sliced
  • 1 level tbsp flour
  • 75ml Madeira, Marsala or red wine (optional, just add 75ml more stock if not using)
  • 250ml beef stock
  • a dash of Worcestershire sauce


Heat the oven to 220C.
Mix the flour, eggs, milk, mustard and some salt (a good teaspoon) and white pepper together in a bowl with a whisk. Make sure all lumps are beaten out. The consistency should be like double cream. Leave to rest for 15 minutes.

Start the gravy. Melt the butter in a heavy based pan, add onions and cook uncovered over a low heat until golden and soft, about 10 minutes. Cover and continue cooking for another 10 – 15 minutes until the onions are nicely brown and so soft they are almost melting.

Put the oil or fat in a fairly large baking tin and place in the oven to heat – it should be smokingly hot. Pour in the batter – it should sizzle – and arrange the sausages in it.
Bake for 25 – 30 minutes until it is puffed and golden.

Whilst the toad is cooking, finish the gravy. Add the flour to the onions and cook out for a few minutes, stirring. Add the liquids and season with salt and pepper. Bring to the boil and then turn the heat down so it bubbles gently until the toad is ready.

Eat and enjoy!

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