There are few British comfort foods quite as wonderfully named as Toad in the Hole.
Despite what the name might suggest, there are thankfully no toads involved. Instead, this traditional British dish combines juicy sausages with a crisp, golden Yorkshire pudding batter that rises dramatically around them in the oven.
The edges become wonderfully crisp while the middle stays softer and slightly custardy underneath the sausages. Add plenty of rich onion gravy and you have exactly the sort of warming dinner that belongs on the table when the weather turns chilly.
If you’ve already made our Traditional Yorkshire Puddings, you’ll recognize the batter. Toad in the Hole uses the same basic combination of flour, eggs and milk, but instead of baking individual puddings in a muffin tin, we pour the batter around browned sausages in a larger baking dish.
This version has been adapted specifically for an American kitchen, with US and metric measurements and guidance on choosing sausages when traditional British bangers aren’t readily available.
What Is Toad in the Hole?
Toad in the Hole is a traditional British dish made by baking sausages inside Yorkshire pudding batter.
The sausages are first browned in a hot baking dish. The batter is then poured around them and everything goes back into a very hot oven.
As it bakes, the batter puffs dramatically around the sausages, creating crisp golden edges and a tender centre.
It’s inexpensive, hearty and wonderfully comforting — especially when served with onion gravy and vegetables.
Why Is It Called Toad in the Hole?
The exact origin of the name isn’t completely certain.
The dish dates back centuries, and earlier versions weren’t necessarily made with sausages. Various inexpensive meats could be cooked inside batter as a way of stretching them into a more substantial meal.
The unusual name is generally thought to refer to the pieces of meat peeking through the batter, rather like little creatures poking their heads out of holes.
Whatever its origins, Toad in the Hole eventually became closely associated with sausages and Yorkshire pudding batter, which is the version most British cooks would recognize today.
What Kind of Sausages Should Americans Use?
Traditional British sausages — often simply called bangers — are different from many common American sausages.
For Toad in the Hole, look for a mild fresh pork sausage rather than a smoked sausage or strongly seasoned Italian sausage.
If you can find British-style pork sausages, Cumberland sausages or Lincolnshire-style sausages, they’re excellent choices.
Otherwise, a good-quality mild pork breakfast sausage in links can work well.
Avoid very sweet maple-flavoured breakfast sausages because they’ll change the flavour of the finished dish considerably.
Brit & Skillet Tip: Don’t worry if your American sausages aren’t exactly the same as British bangers. The important thing is choosing a good-quality fresh pork sausage with a fairly simple savoury seasoning.
The Secret to a Proper Yorkshire Pudding Batter
The biggest trick with Toad in the Hole is heat.
The baking dish and fat need to be very hot before the batter goes in.
When the relatively cool batter hits the sizzling fat, the intense heat helps create the dramatic rise and crisp edges that make Yorkshire pudding so good.
Resting the batter beforehand also helps.
And once the dish is in the oven, resist the temptation to open the oven door.
A sudden drop in temperature can cause that beautifully risen batter to collapse.
Traditional British Toad in the Hole Recipe
Prep Time: 15 minutes
Batter Rest: 30 minutes
Cook Time: 35–40 minutes
Yield: 4–6 servings
Dish: Approximately 9 x 13-inch (23 x 33cm) metal roasting pan or baking dish
Ingredients
For the Toad in the Hole
- 8 fresh pork sausages, approximately 1½ lb (680g) total
- 1 cup (120g) all-purpose flour
- ½ teaspoon salt
- 4 large eggs
- 1 cup (240ml) whole milk
- 2 tablespoons (30ml) neutral oil, beef drippings or other high-heat cooking fat
For the Onion Gravy
- 2 tablespoons (28g) butter
- 2 medium yellow onions, thinly sliced
- 1 tablespoon all-purpose flour
- 2 cups (480ml) beef broth or stock
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Make the Yorkshire Pudding Batter
Place the flour and salt in a large mixing bowl.
Make a well in the centre and add the eggs.
Whisk gradually, incorporating the flour from the sides of the bowl.
Slowly pour in the milk while continuing to whisk until you have a smooth, fairly thin batter.
A few tiny lumps won’t cause any trouble, so don’t feel you need to whisk it endlessly.
Set the batter aside at room temperature for 30 minutes.
Brit & Skillet Tip: You can also make the batter several hours ahead and refrigerate it. Bring it back toward room temperature before baking so you’re not pouring ice-cold batter into the hot pan.
Brown the Sausages
Preheat the oven to 425°F (220°C).
Add the oil or cooking fat to your roasting pan and arrange the sausages in a single layer.
Place the pan in the oven and roast the sausages for approximately 12–15 minutes, turning them once, until they’ve started to brown.
They don’t need to be completely cooked at this stage because they’ll finish cooking inside the batter.
Add the Batter
This part needs to happen fairly quickly.
Carefully remove the hot roasting pan from the oven.
The fat should be very hot and may be sizzling around the sausages.
Give the rested batter a quick whisk, then pour it carefully into the pan around the sausages.
You should hear a sizzle as the batter meets the hot fat.
Immediately return the pan to the oven.
Bake the Toad in the Hole
Bake at 425°F (220°C) for 25–30 minutes without opening the oven door.
The Yorkshire pudding should become dramatically puffed and deeply golden around the edges.
The centre will usually remain a little softer than the crisp outer edges, which is exactly what you want.
The sausages should be completely cooked through to a safe internal temperature of 160°F (71°C) for pork.
Serve immediately while the Yorkshire pudding is still beautifully puffed.
Make the Onion Gravy
While the Toad in the Hole is baking, melt the butter in a saucepan over medium-low heat.
Add the sliced onions and cook for approximately 12–15 minutes, stirring occasionally, until soft and golden.
Sprinkle the flour over the onions and stir for about 1 minute.
Gradually add the beef broth, stirring well so the flour blends smoothly into the liquid.
Add the Worcestershire sauce and thyme.
Bring to a gentle simmer and cook for another 5–8 minutes, stirring occasionally, until the gravy has thickened.
Taste and season with salt and black pepper as needed.
If the gravy becomes thicker than you’d like, simply add another splash of beef broth.
How to Serve Toad in the Hole
Toad in the Hole and onion gravy are made for each other, so be generous with the gravy.
For a traditional British-style dinner, serve it with vegetables such as:
- Green peas
- Roasted carrots
- Green beans
- Cabbage
- Broccoli
Mashed potatoes are certainly delicious alongside it too, although the Yorkshire pudding already provides plenty of comforting carbohydrate on its own.
For an especially cozy British dinner, put the baking dish straight on the table and let everyone help themselves.
Why Didn’t My Toad in the Hole Rise?
Usually, the culprit is temperature.
For a good rise, you need a very hot oven, a hot baking dish and sizzling fat before adding the batter.
Opening the oven door during baking can also cause the batter to deflate.
Another common problem is using a dish that’s too deep or overcrowding the pan with sausages. The batter needs enough exposed hot surface area to rise around them.
Why Is My Toad in the Hole Soggy?
The centre of Toad in the Hole is naturally softer than its crisp outer edges, so don’t expect the entire pudding to have the texture of a crisp Yorkshire pudding shell.
However, it shouldn’t be wet or raw.
If the centre is excessively soggy, it may simply need another few minutes in the oven.
A ceramic or glass casserole dish can also take longer to heat than metal. A metal roasting pan is particularly good for Yorkshire pudding-style recipes because it heats quickly and helps produce crisp edges.
Can I Make Toad in the Hole Ahead of Time?
The batter can certainly be prepared ahead.
Make it earlier in the day, cover it and refrigerate until you’re ready to cook. Allow it to lose some of its refrigerator chill before using.
The finished dish, however, is at its best straight from the oven.
Yorkshire pudding gradually loses its crispness as it sits, so this isn’t one I’d recommend completely baking several hours before dinner.
How to Store Leftovers
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3 days.
The Yorkshire pudding will soften in the refrigerator, but leftovers can still be very tasty.
How to Reheat Toad in the Hole
For the best texture, reheat leftovers in a 375°F (190°C) oven for approximately 10–15 minutes, or until piping hot throughout.
The oven will help restore some crispness to the batter.
A microwave works in a hurry, but the Yorkshire pudding will remain much softer.
Can You Freeze Toad in the Hole?
Yes, although freshly baked is best.
Allow it to cool completely, divide into portions and wrap securely before freezing for up to 2 months.
Thaw overnight in the refrigerator and reheat in the oven until thoroughly hot.
The texture won’t be quite as crisp as the freshly baked version, but it still makes a very comforting meal.
More Traditional British Recipes
If the towering golden batter is your favourite part of this dish, try our Traditional Yorkshire Puddings next. They’re made individually and are an essential part of a proper British Sunday roast.
For another savoury British favourite that’s easy to eat by hand, our Traditional British Sausage Rolls wrap seasoned pork sausage filling in crisp, flaky puff pastry.
And if you’re in the mood for another proper British comfort-food dinner, our Traditional British Cottage Pie combines a rich beef and vegetable filling with a generous layer of creamy mashed potatoes.
You can also browse all of our traditional British recipes for more classic British dishes, cakes, bakes and desserts adapted for American kitchens.
Brit & Skillet Tip: Toad in the Hole is one of those dishes that looks far more impressive than the ingredients suggest. Bring that towering golden Yorkshire pudding straight to the table while it’s still puffed up — then pour over plenty of onion gravy and don’t worry when everyone goes quiet for a minute.
Brit & Skillet 
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