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Toad in the hole with red onion gravy

Toad in the hole with red onion gravy


Here’s our speedy take on a classic — quality British bangers make it really special

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1650kj 396kcal
  • Fat
    High 34%
  • Saturates
    High 42%
  • Sugar
    Low 34%
  • Salt
    Med 34%

% of adult’s reference intake | Carbohydrates per serving : 24.06g


  • 1 tbsp Co-op sunflower oil
  • 4 Co-op Irresistible British outdoor bred pork sausages
  • 75g Co-op plain flour
  • 1 Co-op British egg
  • 90ml Co-op semi-skimmed milk
  • 20g Co-op unsalted butter
  • 1 large red onion, sliced
  • 100ml red wine
  • 1 tsp cornflour
  • 300ml beef stock
  • 1 tsp fresh thyme leaves (optional)


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the oil and sausages into a small roasting tin and bake for 10 mins
  3. Place the flour in a bowl, make a well in the centre and whisk in the egg and milk until you have a smooth batter
  4. Remove the sausages from the oven, pour the batter around them and bake for 20 mins, until the batter is golden
  5. Meanwhile, melt the butter in a pan and cook the onion over a medium heat until it starts to caramelise
  6. Add the red wine and boil until reduced by half
  7. In a small bowl, mix the cornflour with 2 tbsp of the stock
  8. Pour the remaining stock into the pan
  9. Stir in the cornflour mix and bring to a simmer
  10. Sprinkle in the thyme leaves, if using, and cook for 6-8 mins
  11. Serve the toad in the hole with the gravy

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