Yorkshire-Style Sausages in Batter with Onion Gravy

Name: Yorkshire-Style Sausages in Batter with Onion Gravy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup All-Purpose Flour; 1 tsp Balsamic Vinegar; 0.5 tsp Black Pepper; 2 tbsp Butter; 2 pinch Cayenne Pepper; 2 cups Chicken Broth; 4 whole Eggs; 1 tsp Fresh Chives; 4 whole Pork Sausage; 1 whole Red Onion; 0.5 tsp Salt; 0.25 cup Vegetable Oil; 0.25 cup Water; 0.75 cup Whole Milk; 0.25 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 British Comfort-Food

Yorkshire-Style Sausages in Batter with Onion Gravy features crisp, puffed batter wrapped around juicy browned pork sausages, creating a contrast of tender and crunchy textures. A rich onion gravy, lifted with Worcestershire and a touch of balsamic, adds depth and brightness. Serve it hot for a cozy dinner or a hearty weekend meal.

Prep15 mins
Cook40 mins
Serves4
DifficultyMedium

1

Make the batter: In a large bowl, combine the eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk; whisk vigorously until the batter is very smooth with no lumps. Whisk in the water. Cover and let it rest at room temperature for 1 hour.
2

Cook the sausages: Heat vegetable oil in a skillet over medium-high heat. Add the sausages and cook until browned, 2 to 3 minutes per side. Take off the heat and transfer them to a buttered 9x12- or 9x13-inch baking dish. Pour the oil from the skillet over the sausages; use a pastry brush to spread the oil over the bottom and up the sides of the dish.
3

Begin the onion gravy: In the same skillet, melt the butter over medium-high heat. Add the onion and salt; cook, stirring, until softened and starting to brown, 5 to 6 minutes.
4

While the onion cooks, pour the batter in and around the sausages. Place the dish in the center of a cold oven and set the temperature to 500 degrees F (260 degrees C). Set a timer for 30 minutes.
5

While the toad in the hole bakes, finish the onion gravy: Stir in the flour and cook for about 2 minutes. Whisk in the chicken broth and bring back to a simmer. Add the Worcestershire sauce and balsamic vinegar and simmer until the gravy thickens and reduces, about 5 minutes. Reduce the heat to low and stir in the green onions. Taste and adjust the seasoning.
6

When the timer goes off, remove the toad in the hole from the oven; it should be browned and puffed. Spoon the gravy over the sausages and garnish with green onions and chives.
7

Serve with extra gravy.