Alpha Gal Friendly Toad in the Hole
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the batter
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves (optional)
For the sausages
- 8 pork sausages (about 1.5 lb total)
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 2 tbsp vegetable oil
For the onion gravy
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 medium yellow onions, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tbsp all-purpose flour
- 1 cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tsp worcestershire sauce
- salt and pepper, to taste
Instructions
- 1
Make the batter: whisk the flour, salt, and pepper together in a large mixing bowl. Make a well in the center and add the eggs. Whisk the eggs into the flour, then gradually pour in the milk, whisking constantly until the batter is completely smooth with no lumps and has the consistency of heavy cream. Stir in the thyme leaves, if using. Cover and rest at room temperature for at least 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Pour the vegetable oil into a large roasting pan or 12-inch oven-safe skillet and place it in the oven for 5 minutes while you prepare the sausages.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!