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Toad in the Hole Recipe

A traditional British dish, which consists of sausages baked in the oven with batter.
It's easy to prepare, but the quality of the sausages make a big difference - so find your favourites - these need at least 70% meat content, so this cuts out some of the more well-known brands - most of which will ooze fat, be bound with too much rusk, and lack flavour.
The best supermarket brands now compete with individual butchers for flavour.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


for 4 people:

8 Pork Sausages
4 oz/120gr Plain Flour
¼ teaspoon Salt
a few grinds of freshly-ground Black Pepper
2 medium or large Eggs
½ pint/300ml Milk
1 tablespoon (15ml) Vegetable Oil


1. Make the batter by gently blending in the milk with the flour, then gradually beat in the eggs plus the salt and pepper. This can be quickly done in a food processor – in which case put the milk in first, or the flour will stick to the bottom.
2. Allow the batter to rest, while you heat the oven to 220C/425F/Gas 7.
3. Put the sausages in a baking tray with the oil and cook them in the oven for 10-15 minutes until they're golden brown all over.
4. Remove the tray from the oven and quickly add the batter and return the tray to the oven.
5. Cook for a further 30 minutes or until the batter is risen and golden.

Serve – a rustic vegetable, such as cabbage makes a good accompaniment.

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