Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(89 ratings)


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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level



Serves 4

A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving



  • 100g plain flour
  • ½ tsp English mustard powder
  • 1 egg
  • 300ml milk
  • 3 thyme sprigs, leaves only
  • 8 plain pork sausages
  • 2 tbsp sunflower oil
  • 2 onions, peeled and sliced
  • 1 tsp soft brown sugar
  • 500ml beef stock

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  1. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
  2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
  3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
  4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add the spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
  5. EQUIPMENT: Large mixing bowl, measuring spoons, wooden spoon, measuring jug, scissors, 20 x 30cm shallow roasting tin, timer, knife, chopping board, large non-stick frying pan

Recipe from Good Food magazine, April 2008

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MISTYHAVEN's picture

I have just cooked this meal, my 8 year old lad and my husband both really enjoyed it.
I made sure oven was hot, cooked 6 Tesco Finest Cumberland sausages in the oil for the 15 mins.
I used the quantities given although at this stage questioned the amount of liquid and read reviews but decided to go with it. As the sausages were quite fat the batter came about 4/5 to the top leaving them slightly exposed. With this in mind at half time I put the tray (10ins x 8 ins) onto the shelf below to prevent burning.
End result was crispy on top, a lovely consistently throughout and came out perfect from the tin.
Jolly good and filling meal, served with a few new potatoes and cauliflower/broccoli. +++

thistlepops's picture
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Not sure why so many people are slating this recipe, I made it last weekend and the family loved it, it worked perfectly, it is now my son's favorite dish.

raisydaisy's picture
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This was disgusting. How exactly do you get Yorkshire pudding wrong? How do you get sausages wrong? Hell, gravy granules and freeze dried onions would be better than the onion gravy recipe given here! This is inedible! Very, very disappointed that I am having to toss all of this in the bin. This recipe is so bad that I may not ever use this site again.

lamathome's picture

I suspect your are either being malicious or you can't read and follow a recipe.

supersarah64's picture

Does anyone read these comments?! I agree - This recipe is a DISASTER. The milk quantity is over double what is required so the yorkshire pudding just ends up tasting like a wet sponge.. Yorkshire pudding should be roughly one egg to 125 ml of milk/water not 300 ml. Threw the lot in the bin. What a waste.

ellendenise91's picture
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Terrible, cooked on top and raw underneath.

sj392's picture

Just made this and threw it in the bin. The batter was burnt on top and raw inside. Don't use this recipe

clairegrimstead's picture

The timings and temperature I think need revising. I had to cover half way through with foil! Half was welded on but the other half was surprisingly edible!

chip5850's picture

I made the batter in a blender and the recipe turned out really well, tasty!

hippygirljb's picture

This isn't as bad as everyone is saying it is! For a midweek meal, the recipe works well - as advised, i boosted the oven to 220 degrees when i first put the batter in for ten minutes before reducing it again. I should have used a smaller dish but it didn't burn or come out raw - tasted just fine!

RachiD76's picture

A really flat batter none of the wow factor I get from my Jamie Oliver recipe! That said we ate the whole thing and gravy was lovely so every cloud! Just don't make it for special guests you'll be gutted!

taffydog's picture

Did people actually read the recipe and roast the sausage for 15 mins before adding batter. Don't see how a sausage can be in the in the oven on gas 7 for a total of 55mins and come out raw

missfrancesc's picture
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This was AWFUL! Worst toad in the hole I have ever made. And I would seriously recommend removing this from your website. The batter was burnt on top and completely raw in the middle and soggy on the bottom. It also didn't rise at all. Also, the sausages were pink in the middle and so I had to put the whole lot back in the oven to cook them through. Disaster.

samsplaceuk's picture
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This recipe has never been tried by the author, the milk quantity quoted is double what you need, and how do you fry onions for 20 minutes to get them golden brown without burning them?
the mustard idea in the batter is good, but these recipes need to be checked otherwise a waste of good food

taffydog's picture

You should try it before commenting. Slow softening of onions is easy use a very low heat and if you can't get you heat low enough use a wok trivet or a diffuser to disperse heat. Recipes such as French Onion soup require onions to be softened for several hours.
Although the batter quantities are unusual it does work

charlalyssia's picture
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Absolutely delicious, make sure you use a deeper and smaller dish than the one shown in the picture. The batter should cover almost the whole sausage with just the top peeking through.
Also, I cooked for a further 15 minutes with foil on top to stop the batter catching and to make sure my sausages were cooked through.

jule955's picture

no idea what the actual toad in the hole is like, as after reading the comments here I decided to use another recipe. However, I used the onion gravy recipe. It was absolutely delicious, and it's going to become my go-to recipe for gravy!

satsumayum's picture

This was AWFUL. The batter didn't at all rise and it was brown and not pleasant and we followed the recipe to the letter. Really wouldn't recommend.

cdacn1's picture

I made this tonight and had already made the batter before reading everyone's comments so feared i had made an error! Anyway, I carried on but made sure I turned the sausages half way through their initial cook. Then added the batter cooked at 220 (non fan) for 10 mins or so, then turned oven down to 200 for the remaining time. The result was good and very yummy, crispy outer batter with soft but fully cooked middle.

mandyslade1983's picture

Seriously shouldn't have trusted 4 stars without reading the comments.

I am dishing up half and half sausages (burnt on top soft on bottom), batter that is burnt top and bottom and raw in the middle that hasn't risen and I gave up on the gravy!

Not worth cooking at all!