Yorkshire pudding is one of quintessential British dish along with the famous fish and chips. Traditionally, it is served with beef, gravy, and vegetables as part of British Sunday roast.
Light and crispy, this thing is actually closer to pastry than pudding in a traditional sense. To the unknowing, the word “pudding” invoked sweet desserts (maybe with chocolate flavor) instead of this type of savory dish. The origin of Yorkshire pudding is largely unknown but rumor has it that in the olden days, pubs would hang their roast beef above the spit fire and they would have the batter sitting right underneath this hanging meat. Greasy fat and juices from from the meat slowly dropped and mixed with this batter while the fire underneath fluffed the Yorkshire pudding to help it rise. This creates a delicious and crispy top with bottom full of flavor from these drippings.
Today I am making a modern variation of Yorkshire pudding. Toad in the Hole is a sausage dish cooked with Yorkshire pudding. No toad or frog is harmed to make this delicious feast. If you are tired of fish and chips as the stereotypical British food, why not give this one a try? It is absolutely delicious and extremely easy to make.
Warm and crispy Yorkshire pudding with delicious roasted sausage flavor seeping through the base. The subtle, slightly minty taste of thyme blends well with our sausage giving it an extra layer of flavor. Roasted onion gives the slightly sweet flavor that pairs well with our brown onion gravy.
First we want to start by roasting sausage and the onion. Chop the onion and place on the bottom of the pan as the base. Make sure you choose any good quality sausage that you like and arrange them on top of the onion. Sprinkle thyme and rosemary and pour oil. Bake for 15 minutes on 425 F.
Meanwhile, we can start making our batter while the meat is roasting. Whisk 1 mug of egg while slowly adding 1 mug of flour little by little. We have to make sure there is no lumps. Once we have a smooth batter, add 1 mug of milk. Again, little by little. Once you have a smooth batter, season with salt, pepper, and paprika.
Pull the tray and pour batter mixture while they are still hot. Bake for 30-35 minutes or until the Yorkshire pudding rises.
- 1 mug all purpose flour
- 1 mug Milk
- 1 mug beaten eggs
- 1 sprig thyme
- 1 sprig rosemary
- 1 red onion
- 8 sausages of your choice
- Preheat oven to 425 F
- Lay chopped onion inside a pan.
- Place sausage on top of our bed of onion
- Add thyme and rosemary
- Pour oil
- Bake for 15 minutes
- Whisk eggs, flour, and milk slowly until smooth
- Season with salt, pepper, and paprika
- Pull the tray and pour batter mixture while pan is piping hot
- Bake for 30-35 minutes or until the Yorkshire pudding rises
- Serve with brown onion gravy