Reach My Kitchen

Prep time:
Cook time:

You can’t go wrong with this British classic. Premium butcher’s sausages and crispy Yorkshire pudding – delicious!


  • 6 sausages
  • Olive oil
  • A few sage leaves

    For the batter:
  • 150g plain flour
  • 4 eggs
  • 200ml milk
  • A couple sprigs of thyme leaves
  • Good pinch salt
  • Black pepper

    For the red onion gravy:
  • 40g unsalted butter
  • 1 red onion, sliced
  • 1 tbsp brown sugar
  • 2 tbsp flour
  • ½ tsp mustard powder
  • 500ml beef stock
  • Worcestershire sauce
  • Salt


  1. Pre-heat the oven to 220ºC
  2. First make the batter. Put the flour, salt, pepper & thyme in a bowl and whisk in the eggs. Gradually add the milk, continuing to whisk to get rid of any lumps and set aside to rest.
  3. Put a little olive oil in a roasting tin, add the sausages and bake int the oven for 10-15 minutes.
  4. Remove the roasting tin from the oven and pour the batter around the sausages and top with sage leaves. Return to the oven and cook for another 30 minutes.
  5. Meanwhile make the gravy. Heat the butter in a pan, add the onion and brown sugar and cook on a low heat for 10 minutes to caramelise. Next, stir in the flour and mustard powder and cook for a couple of minutes before stirring in the beef stock. Season with Worcestershire sauce and salt.
  6. Serve your toad in the hole with the onion gravy and some nice greens!