Toad in the hole

Toad in the hold, with pop of juicy sausages and crispy batter beside a jar of gravy, sauteed carrots and greens.

Have you ever tried toad in the hole? It’s a crispy batter filled with pops of juicy sausages and generously smothered with gravy. It's the most delicious, cosy dinner!

Prep Time 5 mins
Cook Time 40 mins
Rest Time 30 mins
Total Time 1 hr 15 mins
Cooking Method:
Courses: ,
Difficulty: Beginner
Cooking Temp: 220  C
Servings: 6
Description

The key to a good toad in the hole is to start with really good quality sausages. I buy my sausages from @homegrownbutchery because they stay super juicy when cooked. This isn’t an ad; I just love their sausies, and so do my kids.

This is inspired by Hugh Fearnley-Whittingstall’s recipe, but I fold in seasoned sauteed onions for an extra flavour kick. This addition can mean the toad in the hole doesn’t rise quite as much, but I personally think it is worth it. Up to you, though!

Ingredients
  • 6 whole sausages (I use Homegrown Butchery pork, apple, sage and rosemary ones)
  • 3 whole eggs
  • 1 egg white
  • 125 g plain flour
  • 1 pinch salt
  • 300 ml milk
  • Big drizzle oil
    • Optional
  • 2 whole onion (finely diced)
  • 1 pinch fennel seeds
  • 1/2 teaspoon thyme (dried)
  • 1 handful sage (fresh, chopped. I used a small handful)
  • 1 pinch chilli flakes
  • 1/4 teaspoon white pepper (ground)
Instructions
  1. 1
    Whisk the eggs and egg white together. Gradually add the flour and a pinch of salt. Slowly whisk in the milk until the batter is smooth (or use a blender or food processor for this step.) Set aside for at least 30 minutes or chill for up to 2 hours.
  2. 2
    If you are adding onions to your toad in the hole, you will need to sauté them in oil with a pinch of salt. The aim is to get them lovely and sweet, but not browned. Add fennel seed, thyme, chopped fresh sage, a pinch of chilli flakes and white pepper.
  3. 3
    Preheat your oven to 220°C (430°F).)
  4. 4
    Squeeze the sausages from their casings into a metal baking dish (the pan I used was 24x34 cm, or 9x13 inches) with a generous glug of oil. Cook in the oven for 5-10 mins on each side, until golden brown and the oil is piping hot.
  5. 5
    Add the sauteed onions to the sausage dish, then return to the oven for a further 5 minutes to heat through.
  6. 6
    Carefully pour the batter over the hot sausages and onions, working quickly (remember the oil is very hot!) Bake for 25-30 minutes without opening the oven. The batter should be puffed, crisp, and well-browned when done.
  7. 7
    Serve immediately with gravy and your favourite vegetable sides.
Keywords: Dinner, Sausages,
Read it online: https://todaywefeltlike.com/recipe/toad-in-the-hole/
Picture of Bex wearing sunglasses and smiling at the camera.
Bex
Making and eating food for fun

I am not a chef, but I do love food.
I work fulltime and these are the recipes I make at home for my kids.
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Everything you see here has either been dreamed up by me, or is a treasured recipe shared with me.