Toad in the Hole (British Sausage & Yorkshire Pudding Bake with Onion Gravy) + some wacky family history

Toad in the Hole (British Sausage & Yorkshire Pudding Bake with Onion Gravy) + some wacky family history

Toad in the Hole.  A traditional British classic.  Fun to make and neat to look at, it’s like sausages encased in a giant popover and drenched in onion gravy.  How can you go wrong with comfort food like this?

This is a “Make a Request” fulfillment for Tamra Oborn.  Thank you so much for the request!  It was a nice trip down memory lane for me.

I love Great Britain.  Let me tell you just a wee bit about mine and Todd’s connections there.  My husband and I both lived in England long before we met.  I lived six years just 30 minutes from Cambridge, an hour north of London, and my husband spent two years in the Liverpool/Manchester area and in Wales.  We both love England and regularly share many fond memories.  And we both enjoy a proud British heritage on our paternal sides.  Among other interesting ties, I’m related to the William Wallace clan of Scotland (think “Braveheart”) and am the 14th great-granddaughter of King Alfred the Great, which proud connection entitles me to…absolutely nothing.  But it’s still cool to know.

Ingredients

  • 4 British Bangers (see your local butcher) or other fat, good-quality mild sausages in casings
  • Extra virgin olive oil
  • 1 cup whole milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon beef bouillon granules
  • ½ teaspoon ground mustard powder
  • 1 tablespoon fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • Onion gravy for serving
Read the whole recipe on The Daring Gourmet