B.C. brunch recipe: English-style Toad in the Hole with red onion gravy

    1 of 2 2 of 2

      No, there aren't any toads (or frogs) involved in this recipe.

      This classic comfort food—in which an assemblage of sausages are browned, then baked, in a fluffy batter—comes from jolly old England (by way of B.C. Egg).

      This dish can be served with maple syrup of red onion gravy (see below). 

      English-style Toad in the Hole

      Yield: about 2 cups


      Toad in the Hole
      1 tablespoon canola oil
      5 sausages, 100 g each (British bangers are an excellent choice)
      4 eggs, beaten
      1 1/2 cups milk
      1 1/2 cups all-purpose flour
      4 tablespoons sugar
      1 1/2 teaspoons salt

      Red onion gravy
      3 tablespoons butter, separated
      1 1/2 cups thinly sliced red onion (1 medium/large red onion)
      1/2 teaspoon salt
      2 tablespoons all-purpose flour
      2 cups beef broth
      1/2 teaspoon sugar


      Toad in the Hole
      Preheat oven to 425 F (about 220 C).
      Add the oil to an 8- by 11-inch baking dish.
      Add the sausages to the baking dish and rotate them in the oil and use the sausages to spread the oil all over the bottom of the baking dish.
      Bake the sausages for 10 minutes, turning them once at the 5-minute mark.
      Meanwhile whisk the eggs and the milk together.
      Add the flour, sugar, and salt, and continue whisking until fully combined.
      After the sausages have baked for 10 minutes, remove the pan from the oven, quickly pour this batter over the sausages making sure that the sausages are evenly spaced in the pan, and get it all back into the oven. 
      Work quickly, so the pan is still very hot when you add the batter.
      Bake for 30 minutes until golden brown and puffed up. (Do not open the oven during the baking process or it will deflate.)
      Serve immediately at the table. It will deflate as it sits (this is normal).
      Serve with drizzles of maple syrup or red onion gravy.

      Red onion gravy
      Heat a pan over medium heat for 1 minute.
      Melt 2 tablespoons of the butter until foamy. Stir in the onion and salt.
      Cook for 10 minutes, stirring occasionally, until the onion slices are soft and they begin to caramelize.
      Stir in the remaining 1 tablespoon of butter and the flour.
      Cook for 2 minutes stirring frequently.
      Gradually stir the beef broth until fully combined. Add the sugar.
      Bring to a boil over high heat, and then turn the heat down to medium-high and continue to cook, stirring frequently, until the sauce thickens and desired consistency is reached, about 2 minutes.

      B.C. Egg