Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(83 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

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

kcalories
520
protein
25g
carbs
37g
fat
31g
saturates
9g
fibre
2g
sugar
11g
salt
2.22g

Ingredients

  • 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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Method

  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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Comments

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natalie30's picture
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Delicious recipe! I agree that it only needs about 25-30 minutes in the oven. I added some cooked red onion into the tin with the sausages and batter and it was great! Hubby and son loved it so will definitely be making it again

teesee's picture
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Simple, cheap and tasty... Used cumberland sausages.

jadegroves's picture
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Absolutely gorgeous and the gravy was a huge success- I made it with red onions and it worked a treat!

thevilraggydoll's picture
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Scrumptious! Used dried Thyme as the supermarket was out and it still tasted lovely.

A very affordable dinner, uses items I already have at home, only had to buy sausages, so in essence, dinner for 2 very greedy piggys for £2 : )

martinglov's picture
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lovely. Did mine with peas. Really liked the fresh thyme in the batter

natforlashes's picture
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I just made this for my mum and step dad, I am 23 and until now I had never made Yorkshire pudding or gravy from scratch! My Yorkshire rose beautifully, my gravy was outstanding. I had no beef stock so I used a mixture of chicken and vegetable stock, I also added some red wine, Worcester sauce and mushroom ketchup for flavour. I served it with roast parsnips, carrots and potatoes. Highly recommended!

crazylady5zoeb's picture
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Very nice. But a bit soggy and rich. Not too keen on this.

food-diva's picture
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This was the best toad in the hole I have ever made. I have to agree with the posters regarding the onion gravy, absolutely delicious.

pelupi's picture
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Made my 21 yr old son who is a clutz in the kitchen make it. Perfect first time. Excellent and he even managed a lump free gravy with this recipe!

pennis1's picture

Made this recipe for my family last Sunday Lunch. There was silence for 15 mins as they all tucked in. Golden!!!! Simple, easy and 100% delicious. Recommend this to any hardened home cooking fan. 10/10.

christopher's picture
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A big 4 stars for the recipe.

christopher's picture
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I made this because it was so depressing outside. So glad i did now. Onion gravy was brilliant. VERY FILLING. So easy to make has i have not made batter with much success. Will make again very soon.

charlenep82's picture
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Excellent receipe, everything went really well together. The only thing I did slightly differently was that I left the sausages to cook for a bit longer which meant the oil was really hot.

lil_one's picture

What would be good to put with it?

martinrlfc's picture
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Not too bad, its just basic toad in the hole. Nice comfort food on a cold rainy day!

vicsgroves's picture
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Everyone loved this! Fed three very hungry (piggy) adults and all still wanted more, this is becoming a firm favourite in our house. Love it!!

forestnuter's picture
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Horribly burnt on the top. I am going to try again but for less time or on a lower shelf

chrisclark412's picture
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Used 2 eggs not 1 in batter and added a good splash of Worcester Sauce to the gravy and this turned out to be the best Toad i've ever made.

lucilongman's picture
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Tasty comfort food! my batter didn't rise properly but still tasted great. Def think it only takes around 25mins once the batter is in- mine would have been burnt to smithereens if I'd left it in the full 40mins!! The onion gravy was scrummy too, served it all with courgette and carrots- mmm. Will def be cooking this again...very soon.

debsiew's picture
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Oh my god that gravy is so nice!!! great recipe. first time i've cooked toad in the hole, so easy. yum.

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