Toad in the Hole with Brown Onion and Madeira Gravy

Yummy, yummy, but I took the picture before the gravy and then forgot to take another. So, no gravy to be seen here but the recipe is below!

Toad in the Hole

I only used 6 sausages since there are only two of us - this will easily serve 4 you just need 8 sausages.

Yield: 4

Toad in the Hole with Brown Onion and Madeira Gravy

Take no notice of the picture - we like our sausages on the burnt side! To make things worse I took the picture before adding the gravy.


Toad in the Hole:
2 good glugs of vegetable oil
8 nice fat butchers sausages - I used Cumberland sausages
150g plain flour
a small dollop of Colman's English mustard
a pinch of salt
2 large or 3 medium eggs
150ml whole milk

Maderia Gravy:
2 big knobs of unsalted butter - say 30g
2 large onions - peeled and thinly sliced
1 tablespoon plain flour
80ml Madeira wine
200ml chicken stock - made from a Knorr stock cube
a few splashes of Worcestershire sauce


Preheat your oven to 200C/400F of Gas 6

Put the oil into a baking dish (1.5 litre in size) and throw in the sausages.  Pop the tray with the sausages into your preheated oven for about 15 minute (jiggling them about half way through) till the sausages are nice and brown.

While that's happening, you can make the batter, put the flour, salt, eggs, mustard and milk into a jug blender - or you can use a balloon whisk.

 Give the mixture a good whiz up, making sure there are no lumps - scrape down the sides so it all gets mixed nicely.

Take the sausages out of the oven - be careful hot fat burns and they it will spit a bit.

Pour the batter evenly around the sausages and put back into the oven for about 25 to 30 minutes.  By which time the batter should have risen nicely.

Madeira gravy:
Melt the butter in a medium saucepan, add the onions and cover.  Cook over a low heat till they start to brown.

Give them a stir now and again, but continue cooking, with a lid on, until the onions are lovely and brown and soft.

Stir in a level tablespoon of flour and cook for a few minutes.

Now pour in the stock and Madeira. Season with salt and pepper and Worcestershire sauce and bring to a boil.

Turn down the heat so that the gravy bubbles gently and leave for about 15 to 20 minutes, stirring from time to time.
Created using The Recipes Generator


  1. My brother raves about this dish that he had at a restaurant in the Lake District 2 years ago. He still talks about it.

  2. Mmm ... Toad in the HOle, a real family favourite. We love using Cumberland sausages too! xxoo

  3. Looks super good Jan, especially the batter!

  4. I can wait no longer. Just printed off the recipe for cooking tomorrow! Looks delicious!



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