Toad in the Hole with Cider Onion Gravy
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!
Servings: 4 servings
Calories: 877kcal
Ingredients
Yorkshire Pudding Batter
- 4 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
Toad in the Hole with Cider Onion Gravy
- 5 tablespoon vegetable oil divided
- 4 pork sausages
- 1 large apple
- 3 tablespoon butter divided
- 1 large onion thinly sliced
- 2 garlic cloves minced
- 2 tablespoon all-purpose flour
- 1 cup hard cider *see note
- 1 cup chicken broth
- 1 tablespoon grainy mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- 1 tablespoon chopped fresh sage plus extra
Instructions
- In a mixing bowl combine the eggs and milk. Whisk to break up the eggs. Add the flour, nutmeg, and kosher salt and whisk until combined. Cover the bowl and let stand for at least 30 minutes or up to overnight. Refrigerate the batter if you're resting it for more than 1 hour.
- 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, remove the core, and set 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 with the batter is puffed and golden brown and the sausages are cooked through.
- Place a stainless steel skillet over medium heat and add 1 tablespoon each 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 the apple is 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. Just before serving add the chopped fresh sage to the gravy. Serve the toad in the hole with the cider onion gravy and garnish with more chopped fresh sage. Enjoy!
Notes
*To make this recipe non-alcoholic substitute apple juice for the hard cider.
Nutrition
Calories: 877kcal | Carbohydrates: 44g | Protein: 30g | Fat: 63g | Saturated Fat: 21g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 2028mg | Potassium: 628mg | Fiber: 3g | Sugar: 13g | Vitamin A: 720IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 4mg
