Toad-in-the-hole with red onions & thyme batter

Toad-in-the-hole with red onions & thyme batter

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(51 ratings)

Prep: 30 mins - 40 mins Cook: 40 mins


Serves 4
A low-fat version of a warming, comforting classic

Nutrition and extra info

Nutrition: per serving

  • kcal293
  • fat7g
  • saturates2g
  • carbs36g
  • sugars0g
  • fibre1g
  • protein23g
  • salt2.36g
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  • 1 red onion, cut into wedges, layers separated
  • 8 thick low-fat pork sausage
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the batter

  • 100g plain flour
  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml skimmed milk
  • 2 tsp wholegrain mustard
  • 1 tsp fresh thyme leaf
  • steamed carrots and cabbage, to serve



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…


  1. Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.

  2. While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.

  3. Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.

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Comments (59)

missjasmine's picture

I have tried this 3 times and each time most of the batter sticks to the pan. Its a shame because it tastes yummy.

sailorgirl700's picture

Enjoyed this toad in the hole. I used vegetarian Lincoln Sausages, which I had pre cooked to brown them, and omitted the red onions. I cooked it in a silicon tray so at the end of the suggested cooking time I could flip it out and check the underneath. It was still a little soft so I popped it back in the oven upside down for another 10 mins which did the trick. Son and husband said they really enjoyed it.

looloo66's picture

VERY tasty but stuck to the tin! will def try this again tho!

looloo66's picture

forgot to rate...

giantcatbear99's picture

This is a great recipe. I make it even more low fat by using Quorn sausages, which would be extremely boring, but the thyme, onions and mustard make up for it.

1195seamus's picture

Low fat sausages? I don't think so. If you really want to enjoy this, use some with a high meat content as other reviewers have suggested. I make mine with garlicky Toulouse sausages. We love it because of the fact that the batter won't rise, giving you that lovely sticky, suety consistency.
However, a little tip for those who are not keen on a "soggy bottom" do not add ready made mustard or thyme to the batter instead add a little dry mustard powder to the flour when sifting and put the thyme into the roasting dish just before pouring in the batter. For a more even result I use an oven proof lasagne type dish rather than a tin as it looks nicer on the table.

missjasmine's picture

Very yummy, my fiance really liked it. The batter was soggy, i think the oil needs to be sizzling before you poor in the mix. We had a tiny amount of gravy (yummy) but not on the soggy batter which finished it off. Will definitely make it again, fingers crossed its crispy!

libhan14's picture

Really good, my boyfriend loved it! Came out a bit soggy on the bottom but still really tasty.

happymidwife's picture

nomnomnomnomnomnom! :D Need I say more?!

Miss sunshine's picture

I changed this recipe slightly by using vegetarian sausages. Adding the the red onion and tyme was a nice changed to traditional toad in the hole. The batter was very light and the bottom of this dish was very soggy. If i made it again, i think I would make a thicker batter :- /

plimpo's picture

Add a teasponon of baking powder to get a fluffier batter :)

red1ribbon's picture

Cooked this for my parents tonight. They loved it!!!
As my mum is a vegetarian I substituted 2 of the sausages for quorn ones and put some red onions in a small dish, and with a small amount of batter made a mini one for her.
I ended up using the batter mixture between 3 serving, 1 veg (2 quorn) and 1 meat (4 sausages). We be big eaters.
This is a lovely light and very tasty meal. Not soggy at all!
Will be making this again, numerous times if my dad has anything to say about it.

moira-pat's picture

I tried this last night, exactly to recipe, and it was delicious. Not soggy at all and the batter was lovely and light. Will definitely do it again (and again!)

hewsy11's picture

I cooked this last week for my partner and a friend.. everybody loved it so I am going to make it again tonight. mmmmm

mimikeswick's picture

Oh. My. Goodness. Utterly gorgeous! I have always had tasteless gooey toad-in-the-hole fed to me when I was a child and have avoided this dish like the plague ever since. However when I saw this recipe I wanted to give it a try as my hubby and son love this kind of thing. Served it up with roast potatoes, peas and gravy and was devoured within minutes. Good cheap, easy dish that will be a firm family favourite from now on! Highly recommended! Now off to share this on my Facebook page...

whinger's picture

Very tasy dish even though mine did go a bit soggy. Might try it again with less milk as I use lactose free milk which never seems to thicken in sauces, etc.

nichomach's picture

Brilliant recipe - didn't have thyme available but still turned out really well.

funster1's picture

A really tasty alternative, I accompanied it with mustard mash, sugar and balsamic roasted carrots and onion gravy. My batter didn't rise, but I think that was my own fault and it was lovely anyway!

cakeanyone's picture

Lovely, really full of flavour. Only downside was that the batter didn't really rise as much as I'd have liked but probably due to the olive oil not getting as hot as you'd normally have it? Would make again though.


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