Toad In the Hole with Onion Gravy

This is my version of a classic British favourite made simple. Pork sausages are baked with Yorkshire pudding batter that rises around the sausages turning brown and crispy. This is the perfect one pan dish because everything is baked in 1 casserole dish. Toad in the Hole is a northern England dish dating back to the 1700's. Just like many old recipes, this dish was served in the poorer households using minimal and inexpensive ingredients. It is also said that other meats instead of sausage were used like steak and lambs kidneys. Personally, I'm not sure the dish would be quite the same using something other than a good British banger.

1 cup all-purpose flour, unbleached, unbleached (150 g)
¼ tsp. baking powder
¼ tsp. kosher salt
3 large eggs, room temperature
¾ cup whole milk, slightly warmed (180 mL)
1 Tbsp. fresh rosemary leaves
1 Tbsp. vegetable oil
4 pork sausages
3 Tbsp. butter
3 Tbsp. unsalted butter, divided
½ large yellow onion, sliced
1 Tbsp. all-purpose flour, unbleached, unbleached
2 cups beef stock (472 mL)
1 tsp. English or Dijon mustard
1 tsp. Worcestershire sauce

Preheat oven to 425°F (220°C) with rack in the center of the oven. To a 9x13" (23x33 cm) casserole dish, add oil. Place the pan in the oven to heat for 10 minutes.

Make the Yorkshire Pudding:
To a large bowl with a spout. Add the flour, baking powder and salt and eggs. Whisk the eggs until combined, then while whisking drizzle in the milk. Whisk well to combine. Stir in the rosemary, set aside.

After 10 minutes add the sausages and bake for 10 minutes. Turn the sausages. They don't have to brown, they will brown once the batter is added.

Slide the rack out of the oven and pour the batter around the sausages.

Return the pan back to the oven and bake for 30 minutes until the batter is risen and brown.

Make the Onion Gravy:
To a sauté pan, add the butter. When the butter is melted add the onions and cook, stirring often until softened. Whisk the flour into the butter and onions and cook for 1 minute. Whisk in the beef stock, English mustard and Worcestershire sauce until well mixed and bring to a low simmer until thickened. Taste and add salt if needed.

Makes 4 servings.