Recipe Detail Page

1 Crosswise cut sausages into thirds. Heat an ovenproof 9-inch (23-cm) skillet, preferably cast iron, over medium heat until hot. Add sausages and enough water to cover the pan bottom by ½ inch (1 cm). Bring to a boil; let bubble, uncovered, until water is gone, about 5 to 7 minutes. Then brown sausages, uncovered and turning frequently, about 10 minutes.

2 Meanwhile, stir flour with salt in a medium bowl. Whisk milk with eggs; gently whisk into flour just until a somewhat lumpy batter forms (if undecided whether to cease whisking, stop!). Set aside to rest while sausage is browning.

3 Preheat oven to 350°F (180°C).

4 When sausage is attractively browned, remove sausages to a paper towel. Drain off almost all fat, leaving just a slick in pan. Pour batter in hot pan; arrange sausages overtop. Bake 50 to 60 minutes or until the batter is raised and deeply golden.

5 Meanwhile, heat gravy until very hot. Cut Toad in the Hole into wedges; place on a warmed plate. Garnish with parsley. Drizzle with a bit of the gravy; pass remaining gravy at the table. (Toad in the Hole is at its best while hot and crisp from the oven; it does not reheat well.)

Serves 4 to 6

Tip Match the side dish to the type of sausage chosen. If using Italian sausage, have broccolini or rapini for a hot green vegetable. English-style bangers are delightful as a brunch entrée with vinaigrette tossed baby greens—and, in this case, do add a dash of Worcestershire sauce to the gravy. Assertive Oktoberfest or lamb sausage matches well with Brussels sprouts. Milder veal or poultry sausage is complemented by sautéed mixed vegetables.

1 Open chosen box and can of broth; set aside. Heat oil in a large saucepan over medium heat; add onion. Cook, stirring frequently for 8 to 10 minutes until some bits are golden brown. Stir in flour; cook 1 minute.

2 Slide pan off heat. While stirring with a wooden spoon or whisk, slowly add about a third of boxed broth; stir until smooth. Then add remaining boxed broth, condensed broth and wine. Return to heat; bring to a boil, stirring frequently. Add carrot, celery, mushrooms, thyme and bay leaf.

3 Reduce heat so gravy simmers, uncovered. Stirring occasionally, let gently bubble for 20 to 25 minutes or until slightly reduced and thickened.

4 Strain to remove solids; discard solids. Immediately stir in pepper; taste and add salt if needed. To prevent a “skin” from developing, lay a piece of plastic wrap directly on the surface of the hot gravy. If a thinner gravy is desired at any time, dilute with water, stirring in 1 tbsp (15 mL) at a time, as needed. Covered and promptly refrigerated, gravy keeps well for several days.

TIP Gravy keeps well for months in the freezer if packed with most air excluded from packaging. Use zippered freezer bags and freeze gravy flat for easy defrosting. When defrosted, whiz with a hand blender, or in a blender, to restore silky smoothness.