Sausage Recipes, Venison Recipes

George’s Venison Sausage Toad in the Hole

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An overhead shot of a toad in the hole in a cast iron skillet, with a plate of cabbage, a bowl of mash potato and a pot of onion gravy surrounding it.

Toad in the hole is one of those British dishes that needs very little improving. Venison sausages work particularly well here, baked in Yorkshire pudding batter until it’s risen and crisp around the edges.

No need to get too clever with the accompaniments either. A well-made onion gravy and some buttered cabbage are just right. Creamy mashed potato too, if you fancy it. Give the batter time to rest and make sure the fat is properly hot before pouring it in.

Serves: 3

Prep time: 30 minutes, plus at least 2 hours’ resting for the batter.

Cook time: 1 hour 15 minutes, make the gravy while the batter rests; bake the toad in the hole while the gravy finishes cooking.

Ingredients

Onion Gravy

Method

Start with the Batter

  1. For this recipe, you’ll need equal volumes of flour, eggs, and milk.
  2. Start by cracking 3 eggs into a measuring jug and noting the level they reach.
  3. Pour the eggs into a mixing bowl, then measure the milk to the same level in the jug and add it to the eggs.
  4. Whisk the eggs and milk together. Next, measure the flour to the same level in the measuring jug.
  5. Place the flour into a separate mixing bowl and make a well in the centre. While whisking continuously, gradually pour the egg and milk mixture into the flour. Whisk until fully combined and smooth.
  6. Strain the batter through a sieve, then cover and refrigerate for at least 2 hours.
    After resting, add 2 teaspoons of sea salt and whisk again.

For the Onion Gravy

  1. Set a large, heavy-bottomed pan over high heat and add a tablespoon of duck fat. Once the fat has melted and is hot, carefully add the rosemary leaves and let them crackle in the fat for 30-seconds. Then add the onions, garlic, a good pinch of salt, and a few grinds of black pepper.
  2. Keep the heat high and cook the onions for 5 minutes, stirring occasionally, allowing them to take on some colour.
  3. Turn the heat down to low, cover with a lid, and continue cooking for a further 15-minutes, stirring regularly.
  4. Sprinkle the flour into the pan, stir thoroughly, then add the cider and bring to a boil, stirring regularly.
  5. Add the stock and bring it to a gentle simmer, cooking for another 45-minutes, stirring occasionally. If at any point the gravy seems too thick, add a little more stock (or water) to loosen it.
  6. Taste and adjust the seasoning as needed – a few drops of Cabernet Sauvignon vinegar are essential.

To Cook the Toad in the Hole

  1. Preheat your oven to 220°C.
  2. Choose a suitably sized ovenproof dish, add 2 tablespoons of duck fat, and place it in the oven for 5 minutes. Remove the dish and carefully add the sausages, gently moving them around the pan.
  3. Ensure the sausages are evenly spread across the dish, then pour over the batter. Return the dish to the oven immediately and close the door. It’s crucial to keep the door closed, as opening it will cause the pudding to collapse.
    Cook at 220°C for 5-minutes, then reduce the heat to 165°C and cook for a further 20-25 minutes.
  4. Meanwhile, set a pan of water over high heat, season with salt, and bring to a boil. Add the cabbage and blanch for 2-minutes. Drain the cabbage, then return it to the pan with a knob of butter, a pinch of salt, and a grind of pepper.
  5. Once the toad in the hole is golden and cooked through, remove it from the oven and serve immediately.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.