Recipes, Sausage Recipes, Venison Recipes

George’s toad in the hole recipe

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My toad in the hole recipe is one of the classic dishes from the back catalogue of British cuisine. It’s a dish of pure comfort and the perfect home for venison sausages. I’m not entirely sure if toad in the hole ever actually involved a toad – it doesn’t seem beyond the realms of possibility – but, regardless, it has definitely taken on a more appetising guise in the modern kitchen. Nowadays, sausages are typically found snuggled into their undulating blanket of Yorkshire pudding batter, making for a particularly pleasing situation. No need to get too clever with it; a well-made onion gravy and some greens are the best accompaniments. Creamy mashed potatoes too, if you so please.

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.

Serves 3

Ingredients

For the onion gravy

Method

Start with 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. Tip the eggs into a mixing bowl, then measure the milk to the same level in the jug, and add it to the bowl with the eggs.
  4. Whisk the eggs and milk together. Next, measure out the flour to the same level in the measuring jug.
  5. Tip the flour into a separate mixing bowl and make a well in the middle. While whisking continuously, gradually add the egg and milk mixture to the flour. Whisk until fully combined and smooth.
  6. Pour the batter through a sieve and then leave it to rest for at least 2 hours.
  7. After 2 hours, 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 is melted and 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 allow it to come to a very gentle simmer, cooking for another 45 minutes and stirring occasionally. If at any point the gravy appears too thick, simply add a dribble more stock (or water) to loosen it.
  6. Taste for seasoning and adjust as necessary – a few drops of Cabernet Sauvignon vinegar are essential.

To cook the toad in the hole

  1. Preheat your oven to 220°C.
  2. Find a suitably sized ovenproof dish, add 2 tablespoons of duck fat, and place it in the oven for 5 minutes. Remove the dish from the oven and carefully add the sausages, gently moving them around the pan.
  3. Ensure the sausages are evenly spread around the tray, then pour over the batter. Return the tray to the oven immediately and close the door. It’s crucial to keep the door closed at this point, as opening it will cause the pudding to collapse.
  4. Cook at 220°C for 5 minutes, then reduce the heat to 165°C and cook for a further 20-25 minutes.
  5. Meanwhile, set a pan of water over high heat, season well 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.
  6. Remove the toad in the hole from the oven and prepare to serve.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.