Toad in the Hole Skillet (Yorkshire Pudding Bake with Herbed Sausages & Onion Gravy) – Authentic United Kingdom Recipe
Iconic British pub roast baking juicy herb sausages in a crisp, puffed Yorkshire batter with rich onion gravy.
- Country of Origin
- 🇬🇧 United Kingdom (Northern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Seared Cumberland/herb pork sausages, Puffed golden Yorkshire pudding batter, Rich caramelized red-onion gravy and peas, Fresh rosemary, Thyme
Ingredients for Toad in the Hole Skillet (Yorkshire Pudding Bake with Herbed Sausages & Onion Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared Cumberland/herb pork sausages, prepped into bite-sized pieces
- 1.5 cups puffed golden Yorkshire pudding batter, washed and trimmed
- 1 cup rich caramelized red-onion gravy and peas
- 1 medium onion and 3 cloves garlic, finely minced with fresh rosemary
- 1.5 tbsp traditional United Kingdom seasoning (thyme, Dijon mustard, balsamic-beef stock)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, fresh rosemary, and thyme, Dijon mustard, balsamic-beef stock for 3 minutes until fragrant.
- Combine seared Cumberland/herb pork sausages and puffed golden Yorkshire pudding batter with the sautéed aromatics and layer evenly into the baking dish.
- Top with rich caramelized red-onion gravy and peas and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.