Toad-in-the-hole is made with two of England’s iconic dishes, sausages and Yorkshire pudding. This is the ultimate in comfort food, whether for lunch or for dinner with just a side of veg. Perfect for a cozy Sunday night supper.
You can add either thinly sliced onion, or sliced crimini mushrooms to the Brown Sauce and simmer the sauce until it has thickened and the onions or mushrooms have cooked, about 10 minutes. As everyone likes Yorkshire Pudding, you could double the recipe ingredients for the pudding and bake a separate portion in another 8"x 8" for extras.
Gather all ingredients before starting the recipe.
Pre heat oven to 425°
While the gravy is simmering, mix together flour, milk, eggs. Set aside for 30 minutes.
Thinly Slice 1/2 of a sweet onion and add to the simmering Brown Sauce, cook over medium low heat until the onions are soft, then keep warm until ready to use.
Spray a non-stick skill with vegetable spray and heat the pan over medium high heat for 2-3 minutes. Add sausages to skillet and cook for 4-5 minutes per side, or until the sausages are nicely browned. They do not have to be cooked through as they will finish cooking in the oven.
Add 1-2 tablespoons of oil to an 8" x 8" baking pan and transfer the sausages to the pan. Place sausages in the heated oven and bake for 5-6 minutes or until the sausages begin to sizzle.
Remove baking pan from oven, pour the Yorkshire pudding mix around the sausages and quickly return the pan to the oven. Bake for about 40-45 minutes, or until the pudding has puffed around the sausages and has a nice golden color.
Rinse broccoli under running water, drain and cover the microwave safe dish with cling wrap. Just before serving, cook on high for 2 minutes, drain and serve.
Place frozen peas in a microwave safe dish, cover with cling wrap and cook on high for 2 minutes. Both the broccoli and the peas may be cooked at the same time.
I like my Yorkshire pudding mixture to be thinner than pancake batter...it should be slightly thicker than crepe batter. It is also important that the oil in the baking pan be piping hot to result in a fluffy pudding. I have made this dish several times, and I find that the sausage in the dish affects the batter as it does not rise as well as if the puddings were made on their own. Never mind, the flavor is the same, and once you drizzle the sausages and the pudding with the delicious sweet onion gravy, it tastes perfect anyway.