This hearty toad in the hole with cider onion gravy brings a beloved British (or hobbit) pub classic to your table – golden Yorkshire pudding, savoury sausages, and a sweet-tangy gravy fit for a long evening in the Shire at The Green Dragon! Start the evening off with our warm rarebit dip with seasoned breadsticks and settle in. This recipe is featured in our A Feast at The Green Dragon e-cookbook – coming soon.
At a Glance: Toad in the Hole with Cider Onion Gravy
- Prep Time: 45 minutes
- Bake Time: 30 minutes
- Total Time: ~1 hour 15 minutes
- Servings: 4 servings
- Flavour: Savoury and rich, sweet and tangy
- Skill Level: Intermediate
- Why this Works: Cider-braised onions give the gravy a sweet-tangy depth that cuts through the richness of the Yorkshire pudding and sausages
A Feast at the Green Dragon
As night settles over the Shire, the hobbits slowly begin to make their way to their favourite watering hole – The Green Dragon Inn. A warm fire is roaring in the hearth while the weathered beams and polished wooden tables gleam in the golden lantern light. With the day's work over and only the long night ahead, the hobbits eagerly gather for a hearty meal, lively conversation, and pint of their favourite brew. The bustling kitchen at The Green Dragon is busy churning out hearty meals and tasty snacks to satisfy the hungriest hobbit while the barkeep hurries to keep the glasses filled. Whether you're a local hobbit seeking friendly conversation or a lonely traveller looking for a warm meal and bed, you're sure to find both in the cheerful hospitality of The Green Dragon.
A comforting Pub Classic
After a long day in the fields, the hobbits of the Shire look forward to nothing so much as a hearty dinner to fill their bellies. Piping hot toad in the hole slathered in a rich onion gravy is exactly that sort of meal. Savoury pork sausages are fried until golden alongside slices of sweet apple. Then, classic Yorkshire pudding batter is poured over top and baked until puffed and golden brown. The finishing touch is an onion gravy simmered in cider. Fragrant sage and tangy mustard balance the sweetness of the slow-cooked onions. Pour yourself a tall mug of cider, pull up a chair, and enjoy this take on a pub classic for dinner at The Green Dragon.
Ingredients for Toad in the Hole
Sausages: Fresh pork sausages are most commonly used for toad in the hole, and pork pairs well with the apple and cider in this recipe. You can certainly choose a different type of sausage if you prefer, but the overall flavour of the dish will be altered.
Apples: Choose a firm apple that will hold its shape after baking, such as gala or honey crisp. Try to choose a large apple – half will be cut into wedges while the remaining apple will be grated and added to the gravy. If your apples are on the small side, you can use two; quarter one apple for the toad in the hole and grate the other for the gravy.
Cider: A splash of cider in the gravy adds sweetness and even more apple flavour. While I tend to use a hard cider here, if you want to keep the dish non-alcoholic you can use apple juice instead. For more recipes using cider check out our cider braised rabbit and apple cider cinnamon rolls.
Broth: This recipe uses chicken broth for the gravy, however you could use vegetable broth instead.
Onions: Onion gravy is a classic topping for toad in the hole. I use regular yellow onions in this recipe, although you could use either white or sweet onions instead.
Grainy mustard: A spoonful of tangy wholegrain mustard helps to balance the sweetness in the onion gravy.
Sage: If possible use fresh sage which adds fresh herbaceous notes to the rich onion gravy.
Tips for Making the Perfect Yorkshire Pudding
Toad in the hole is a classic English comfort dish that takes Yorkshire pudding batter and turns it into a full meal by adding sausages and a rich onion gravy. Yorkshire pudding might look simple to make but there are a few tips that can ensure your pudding turns out light, airy, and crispy, and not stodgy and flat.
- Rest the batter – It is strongly recommended that you make the batter ahead of time and let it rest for at least 30 minutes or up to overnight. Resting the batter will allow the flour to fully hydrate, relax the gluten, and stabilize the air bubbles. Once the batter hits the hot fat and steam begins to develop, the stabilized batter will get a much higher and even rise. The batter can rest on the counter for up to an hour, any longer than that and it should be stored in the refrigerator.
- Hot oven and oil – The primary leavening agent in Yorkshire pudding is steam, therefore it is imperative that the temperature remains as hot as possible when baking. Make sure the oven is fully preheated with a rimmed baking sheet inside – this is to catch any oil drips as the pudding bakes. Add the oil to your skillet and heat until the oil is smoking hot before adding the batter all at once. If baking the Yorkshire pudding in a baking dish and not a skillet, such as with our cider braised chicken, you can heat the oil in the oven rather than on the stove.
- Do not open the oven door – Do not open the oven door while the pudding is baking for at least the first 20 to 25 minutes. The hot oven is what will generate enough steam to get that classic puffy texture. Opening the door will only let out hot air and drop the internal temperature. It may be tempting to want to check on the progress of your pudding, but it's better overall to keep the oven closed and trust the process!
How to Make Toad in the Hole with Cider Onion Gravy
1. Make the batter
In a mixing bowl combine the eggs and milk. Whisk to break up the eggs. Add the flour, nutmeg, and salt and whisk until combined. Cover the bowl and let stand for at least 30 minutes or up to overnight. If you're resting the batter for more than 1 hour, then refrigerate it.
2. Assemble the toad in the hole
Preheat the oven to 450°F. Place a rimmed baking sheet in the oven to preheat. Add 1 tablespoon oil to a large cast iron skillet. Place over high heat and add the sausages. Cut the apple in half, setting aside one half for later. Cut the remaining half into 4 wedges. Add to the skillet. Sauté the sausages and apple wedges until brown on side and then flip. When browned on both sides, remove the sausages and apples to a plate and set aside.
Add 3 tablespoons of oil to the skillet and heat until the oil begins to smoke. Pour the batter into the skillet and immediately arrange the sausages and apples on top. Place the skillet in the oven on top of the baking sheet which will catch any spills from the oil. Set a timer for 15 minutes and do not open the oven door. After 15 minutes, turn the heat down to 400°F and set a timer for another 15 minutes. The toad in the hole is done when the batter is puffed and golden brown and the sausages are cooked through.
3. Make the gravy
Place a stainless steel skillet over medium heat and add 1 tablespoon each of butter and oil. Add the sliced onions and sauté until the onions are well browned – 7 to 10 minutes. Meanwhile, peel and grate the reserved half apple. When the onions are very brown, add the apple and sauté for another 3 to 5 minutes until very soft.
Add the remaining 2 tablespoons of butter along with the minced garlic and cook for another minute. Add the flour and stir into the onions to make a roux. Slowly add the cider to the roux in batches, whisking constantly to prevent lumping. After adding the cider, slowly add the chicken broth, whisking until smooth. Bring the gravy to a simmer and add the grainy mustard, Worcestershire sauce, and kosher salt. Turn the heat down and allow the gravy to gently simmer until the toad in the hole is done.
5. Serve the Toad in the Hole with Cider Onion Gravy
Just before serving add the chopped fresh sage to the cider onion gravy. Serve the toad in the hole with the cider onion gravy and garnish with more chopped fresh sage. Enjoy!
