Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(114 ratings)

Prep: 20 mins Cook: 40 mins


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

  • Easily doubled / halved

Nutrition: per serving

  • kcal520
  • fat31g
  • saturates9g
  • carbs37g
  • sugars11g
  • fibre2g
  • protein25g
  • salt2.22g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g plain flour
  • ½ tsp English mustard powder
  • 1 egg



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

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 thyme sprigs, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 8 plain pork sausage
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, peeled and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp soft brown sugar
  • 500ml beef stock


  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (148)

toyotasmith's picture

Made this last night for me and my boyfriend. Had this with roasted carrots and potato with garlic. I didn't think I'd like the onion gravy but I stuck with it and it was really nice with everything else. Thank you Good Food for really getting me into this cooking thing.

xchelseax's picture

easy to make but realy nice mmmmm x

natalie30's picture

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

Simple, cheap and tasty... Used cumberland sausages.

jadegroves's picture

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

thevilraggydoll's picture

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

lovely. Did mine with peas. Really liked the fresh thyme in the batter

natforlashes's picture

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

Very nice. But a bit soggy and rich. Not too keen on this.

food-diva's picture

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

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

A big 4 stars for the recipe.

christopher's picture

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

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

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

vicsgroves's picture

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

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

chrisclark412's picture

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.


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (4)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…