• Rob

Toad-in-the-hole with caramelised onion gravy

Wrap your favourite Woods Butchers Sausages in streaky bacon for this classic British dish that is perfect comfort food for the whole family.


4 large eggs

140g plain flour

300ml semi-skimmed milk

Handful of herbs (sage, rosemary, oregano, thyme, etc)

8 rashers smoked streaky bacon

2 red onions

8 sausages (of your choice)

2 tbsp sunflower oil

Cooked green vegetables

Mash to serve

1 tbsp mustard

For the gravy

2 red onions, halved and thinly sliced

500ml chicken or beef stock

250ml red wine

2 tbsp balsamic vinegar

Drizzle of sunflower oil

2 tbsp plain flour

1 tbsp golden caster sugar


1. Pour the flour into a large bowl. Crack your eggs into the bowl, whisking whilst you do. Pour in the milk and whisk until you have a smooth batter. Add the mustard, herbs and salt and pepper, then cover and set aside for 2 hours.

2. Heat your oven to 220C/Gas mark 7. Heat the oil in a baking dish. Wrap a rasher of bacon around each sausage and put them in the dish. Place on the middle shelf and cook for 15-20 minutes until the sausages and bacon are browning.

3. Whilst everything is cooking, make the gravy. Drizzle a bit of the oil into a saucepan. Add the sliced onions and cook for 15 minutes. Add the sugar and balsamic vingegar and cook for 5 minutes until sticky.

4. Making sure the batter is the consistency of double cream, take it out of the oven and pour over around the sausages in the baking dish. Close the oven door and do not open again for at least 25 minutes.

5. To finish the gravy, stir the flour into the onions. Continue stirring whilst pouring in the wine, until you have a smooth, thick sauce. Increase the heat and add the stock with some seasoning and continue bubbling whilst your toad-in-the-hole cooks.

6. At this point the toad should be puffed up and golden brown (if not continue cooking). Serve with your gravy, veg and mash.



  • Black Facebook Icon
  • Black Instagram Icon

Woods Traditional Family Butchers Est. 1992

Proudly created by Flow