Toad in the hole with red onion gravy

Toad in the hole is one of the comfort foods of our household. Delicious sausages (tick!) encased in crispy batter (tick!) and served with a red onion, red wine and balsamic vinegar jus (tick!).

It’s pretty much the same as frying up sausages and serving them with yorkshire pudding, but I like how the batter rises up around the sausages like a protective (and deliciously crispy) wave.

This recipe is adapted from Delia Smith’s Toad in the Hole with Red Onion Gravy.

Ingredients: (for 2 hungry people)

  1. 75g plain flour
  2. 75ml milk
  3. 1 large or 2 medium eggs
  4. salt and pepper
  5. 4 good quality pork sausages
  6. 1 red onion, finely sliced
  7. half glass red wine
  8. 1/4 cup balsamic vinegar


  1. Preheat oven to 220C
  2. Start making the batter first.  Sift the flour into a large bowl, whisk in the egg and then slowly incorporate the milk with an electric whisk.  You want to aerate the mixture well.  Season with salt and pepper.  Set aside.
  3. In a small flame proof roasting, brown the sausages
  4. Make sure there is plenty of fat/oil in the tray once the sausages are browned (if not, add some additional oil) and pop the roasting tray on the top shelf of your oven for a few minutes until the oil is smokingly hot
  5. Carefully remove from the oven and quickly pour the batter around the sausages and then quickly put the tray back on the top shelf of the oven for 30 minutes
  6. While the sausage and batter is cooking, make the gravy
  7. Fry the onions on low heat until soft and translucent – about 5-10 minutes
  8. Turn up the heat and add the wine and balsamic and bring to the boil for 3-5 minutes until the alcohol has evaporated and the sauce thickens

About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

3 responses to “Toad in the hole with red onion gravy

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