UK
Toad in the Hole with Onion Gravy
A lighter toad in the hole: leaner chicken or veg sausages in a wholemeal batter, with a rich onion gravy built on stock rather than fat.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 100g wholemeal flour
- 40g white flour
- 4 eggs
- 200ml milk
- Pinch salt
- 6 lean chicken, turkey or vegetable sausages
- 1 tbsp olive oil
- 2 onions, thinly sliced
- 1 tbsp olive oil (for gravy)
- 1 tbsp wholemeal flour
- 350ml beef or vegetable stock
- 1 tsp thyme
- 1 tsp balsamic vinegar
- Salt & pepper
Cooking Steps
Whisk the flours, eggs, milk and salt into a smooth batter; rest 30 minutes.
Heat the olive oil in an oven dish at 220°C (425°F), add the sausages and brown 8 minutes.
Pour the batter around the sausages and bake 25–30 minutes until risen and golden (don't open the oven early).
For the gravy, soften the onions slowly in olive oil until caramelised.
Stir in the flour, then the stock, thyme and balsamic; simmer to thicken and season.
Serve with the onion gravy and plenty of greens.
Optional Enhancements
- Vegetarian with plant-based sausages
- Add mustard to the batter
- Serve with steamed greens for a full plate
Plant & Growing Tips
- Onions: Plant sets in spring for mid-summer harvest
- Herbs (Thyme/Rosemary): Perennial and low-maintenance. Prefer dry, well-drained soil
Natural Pest Control
- Plant chives and garlic around onions to deter pests
- Water at soil level to avoid fungal issues
- Encourage ladybirds with calendula
Harvest
- Onions: Ready when tops flop and yellow. Cure by drying for 7-14 days
- Herbs: Pick sprigs year-round. Cut back in late summer
Storing & Freezing
Best fresh; batter can be made a few hours ahead. Gravy keeps 3 days.
