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

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

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(52 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 sausages
  • 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, questions and tips

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26th Aug, 2011
it drops one star because it was soggy, i would have cooked for longer but the sausages were burning. next time once you take them out to pourbatter, turn the sausages around so both sides get to cook because the underneath of mine was hardly cooked!
14th Aug, 2011
I have tried this 3 times and each time most of the batter sticks to the pan. Its a shame because it tastes yummy.
20th Jul, 2011
13th Jun, 2011
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.
7th May, 2011
VERY tasty but stuck to the tin! will def try this again tho!
7th May, 2011
forgot to rate...
11th Feb, 2011
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.
10th Nov, 2010
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.
15th Sep, 2010
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!
15th Sep, 2010
Really good, my boyfriend loved it! Came out a bit soggy on the bottom but still really tasty.


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