Serve Toad in the Hole with mashed potatoes, greens beans and maybe a green salad if you’re feeling a little guilty! To double the recipe for 4 people, leave the batter ingredients the same, double the sausages, rosemary, and oil and bake it in a 13- by 9-inch pan.
1 ¼ cups milk
1cup all-purpose flour
3 large eggs
¼ cup sunflower or canola oil
8 good-quality Cumberland or Lincolnshire sausages (but 4 Italian sausages work too—just don’t tell Andy we said it was OK and please don’t tell him it was Italian sausages in the photo)
2 to 3 fresh rosemary sprigs
2 tablespoons butter
2 large red onions, peeled and sliced
2 garlic cloves, peeled and finely sliced
6 tablespoons balsamic vinegar
2 cups vegetable or chicken broth
Adjust oven racks to middle and lower-middle positions and heat oven to 475 degrees. Mix batter ingredients; set aside.
Pour oil into an 8-inch baking pan and place on middle oven rack, setting a baking sheet on lower-middle rack to catch any oil that may overflow during baking. When the oil is very hot, add sausages. Bake until lightly golden, 8 to 10 minutes.
Remove pan from oven and carefully pour batter over the sausages, which will bubble and possibly even spit a little. Throw in a couple of sprigs of rosemary and return to the oven. Continue to bake without opening oven door (Yorkshire puddings can be a bit temperamental when rising) for at least 20 minutes. When golden and crisp, remove from oven.
For the gravy, heat butter in a large skillet over a medium heat. Add onions and garlic; sauté until softened, about 5 minutes. Add balsamic vinegar (and a little thyme or rosemary if you like); cook until reduced by half. Add broth; simmer to blend flavors and reduce to gravy consistency, about 5 minutes. If you’re English and can get Marmite, add a tablespoon at this point. If you’re not English, try to get your hands on some of this stuff – I tell you, it’s gold and makes gravy infinitely richer and more flavorful.
Thanks to Jamie Oliver whose recipe I adapted for this post.