Toad in the Hole

Name: Toad in the Hole
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 tbsp. unsalted butter; 2 large yellow onions, sliced; 1 1 ⁄ 2 cups plus 1 tbsp. flour; 2 cups beef stock; 1 ⁄ 3 cup madeira wine; 1 ⁄ 2 tsp. Worcestershire sauce; Kosher salt and freshly ground black pepper, to taste; 2 tsp. dry mustard; 1 1 ⁄ 4 cups milk; 3 eggs, lightly beaten; 8 tbsp. rendered bacon fat; 6 slices prosciutto; 6 large pork sausages

Serves
serves 6

TODD COLEMAN

Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".

Ingredients

4 tbsp. unsalted butter
2 large yellow onions, sliced
1 ¹⁄₂ cups plus 1 tbsp. flour
2 cups beef stock
¹⁄₃ cup madeira wine
¹⁄₂ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
2 tsp. dry mustard
1 ¹⁄₄ cups milk
3 eggs, lightly beaten
8 tbsp. rendered bacon fat
6 slices prosciutto
6 large pork sausages

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Instructions

Step 1

Make onion gravy: Heat butter in a 4-qt. saucepan over medium-low heat; add onions, and cook until golden brown, about 40 minutes. Stir in 1 tbsp. flour; add stock, madeira, and Worcestershire. Bring to a boil; cook for 5 minutes. Season with salt and pepper. Set gravy aside.

Step 2

Heat oven to 425°. Whisk remaining flour, mustard, and pepper in a bowl. Whisk in milk and eggs; let rest for 15 minutes. Pour 6 tbsp. bacon fat into a 9″ × 11″ baking dish; heat in oven for 10 minutes. Heat remaining bacon fat in a 12″ skillet over medium heat. Wrap 1 slice prosciutto around each sausage; place in skillet, and cook until browned all over, about 8 minutes. Pour batter into hot baking dish; arrange sausages in dish, and bake until golden, 25–30 minutes. Serve with gravy.

Make onion gravy: Heat butter in a 4-qt. saucepan over medium-low heat; add onions, and cook until golden brown, about 40 minutes. Stir in 1 tbsp. flour; add stock, madeira, and Worcestershire. Bring to a boil; cook for 5 minutes. Season with salt and pepper. Set gravy aside.
Heat oven to 425°. Whisk remaining flour, mustard, and pepper in a bowl. Whisk in milk and eggs; let rest for 15 minutes. Pour 6 tbsp. bacon fat into a 9″ × 11″ baking dish; heat in oven for 10 minutes. Heat remaining bacon fat in a 12″ skillet over medium heat. Wrap 1 slice prosciutto around each sausage; place in skillet, and cook until browned all over, about 8 minutes. Pour batter into hot baking dish; arrange sausages in dish, and bake until golden, 25–30 minutes. Serve with gravy.