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Perfect toad in the hole with crisp Yorkshire pudding batter, browned bratwurst and rich onion gravy
Jorg Braese

Perfect Toad in the Hole with Rich Onion Gravy (Bratwurst Version)

Crisp, well-risen Yorkshire pudding batter baked around nicely browned Bratwursts, served with a glossy onion gravy. Built as a repeatable workflow that works in busy kitchens, not just on calm Sundays.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: British
Ingredients Method

Ingredients
  

For the Toad In The Hole
  • 4 large Bratwursts thick; ideally long
  • 140 g plain flour
  • 4 large eggs
  • 200 ml semi-skimmed milk or whole milk for richer
  • 100 ml water or use 300 ml milk total if you prefer
  • 1/2 tsp fine salt
  • 3 tbsp vegetable oil or beef dripping for the tin
For the onion gravy
  • 2 large onions thinly sliced
  • 1-2 tbsp oil or beef dripping
  • 1 tbsp plain flour or 2 tsp cornflour mixed with cold water as a slurry
  • 500 ml beef stock chicken stock also works for a lighter gravy
  • 1 tsp Worcestershire sauce optional
  • Black pepper to taste
  • Salt to taste

Method
 

Make and rest the batter
  1. In a bowl, mix the flour and salt.
  2. Add eggs and whisk into a thick paste.
  3. Gradually whisk in the milk and water until smooth and pourable like single cream.
  4. Rest the batter for at least 30 minutes (room temp is fine; whisk again briefly before using).
Brown the sausages
  1. Heat a pan over medium-high heat.
  2. Brown the Bratwursts well on all sides (5–8 minutes).
  3. Set aside. This improves flavour and helps prevent a soggy base.
Heat the tin and fat
  1. Preheat the oven to 220°C (200°C fan).
  2. Put a sturdy metal roasting tin in the oven with the oil/dripping.
  3. Heat until the fat is shimmering hot (5–8 minutes once the oven is fully hot).
Bake the toad in the hole
  1. Carefully remove the hot tin. Add the browned Bratwursts.
  2. Pour the batter into the tin immediately, working quickly.
  3. Return to the oven and bake for 25–30 minutes without opening the door.
  4. Bake a further 5–10 minutes until deep golden and crisp.
  5. Rest for 5 minutes before cutting for cleaner portions.
Make the onion gravy (while it bakes)
  1. Fry onions in oil/dripping over medium heat until deep golden (10–15 minutes).
  2. Stir in flour and cook for 1 minute.
  3. Add stock gradually, stirring, then simmer to reduce until glossy (8–12 minutes).
  4. Season with pepper, salt, and Worcestershire (optional).
  5. Hold hot without boiling; whisk occasionally. Loosen with a splash of hot stock if it thickens too much.
Serve
  1. Cut into portions. Ladle gravy around the base (not over the crisp top unless requested). Optional: a small mustard pot on the side.