Sausages and pancakes just seem to go together, and, in fact, they've been a popular pairing since at least 1787, when the first reference to toad-in-the-hole appeared in an English provincial glossary, for "meat boiled in a crust." Ours is flavored with fresh rosemary and a touch of mustard, and served with an onion gravy intensified by Madeira.


  • 2 large eggs

  • cup milk

  • 1 tablespoon Dijon mustard

  • Coarse salt and freshly ground pepper

  • ½ cup all-purpose flour

  • 3 tablespoons vegetable oil or bacon fat

  • 5 English-style fresh pork sausages, casings removed

  • 1 tablespoon chopped fresh rosemary

  • Onion Gravy


  1. Preheat oven to 425 degrees. Whisk together eggs, milk, 2/3 cup water, and mustard; season with salt and pepper. Whisk in flour. Let stand 20 minutes.

  2. Coat a 13-by-9-inch or 3 1/2-quart baking dish with the oil; heat in oven 10 minutes. Remove from oven. Pour batter into dish. Arrange sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.

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