You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)

Recipe Summary

15 mins
40 mins
1 hr
1 hr 55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the batter:
For the sausages:
For the onion gravy:


Instructions Checklist
  • Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.

  • Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.

  • Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.

  • While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.

  • While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.

  • When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.

  • Serve with extra gravy.


Chef's Note:

I used British bangers but any pork-based sausage will work. You can use lard or clarified butter in place of vegetable oil, and any onion in place of red onion.

Nutrition Facts

491 calories; protein 16.8g; carbohydrates 37.1g; fat 30.5g; cholesterol 227.7mg; sodium 1062.1mg. Full Nutrition


Rating: 5 stars
We have always wanted to try Toad in the Hole. So fun! This was delicious! Different from anything we have ever had. The onion gravy is a must. Chef John you have never let me down. I feel like you are a personal friend, we use your recipes often in our home. Read More
Rating: 5 stars
Thank you chef John for another great recipe. My husband (who is from England) deemed it the best Yorkshire pudding he has had. He has attempted to make it his self and it is never"just right". He didn't care for the gravy , (onions were to big and gravy was to thick but those were my mistakes. I will definitely be making this again!! Read More
Rating: 5 stars
So good. Made this tonight but because I shop at Aldi, my banger options were limited between breakfast sausage and bratwurst Hahaha! Besides this little switch this dish was surprisingly simple when prepping. I love the gravy— probably could’ve cooked the onions a tiny bit more but I like more crunch, anyway. And wow, I’ve only ever had popovers before— not yorkshire pudding, but I love the simple yummy flavor and texture of the pudding. Also I should add that my bratwurst went amazingly well with this. They also popped and spat at me like in John’s YT demo of this. But all of this turned out so yummy! I was also expecting it’d feel heavier but it wasn't at all (sometimes heavy stuff makes me icky) an overall a wonderful dish! So far every recipe Ive followed from Chef John has been a hit Read More
Rating: 4 stars
I coat my baking dish with a thin layer of Crisco to prevent sticking, omitting the need for veggie oil, saving roughly 375 calories for the entire recipe. Pierce sausages and they will brown in their own juices. We use EVO to saute' onion instead of butter. Read More
Rating: 5 stars
Awesome technique for the Yorkshire puddinglike custard. Turned out perfect and delicious. Made half the recipe plus 1 extra sausage. Used hot breakfast sausage and formed it into patties. Will definately make again. Thanks for this recipe! Read More