Sam's toad in the hole

Sam's toad-in-the-hole

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(49 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4

Get junior in the kitchen to help make 7-year-old Sam's super sausage recipe

Nutrition and extra info

Nutrition: per serving

  • kcal472
  • fat29g
  • saturates9g
  • carbs37g
  • sugars5g
  • fibre2g
  • protein19g
  • salt2.34g
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  • 12 chipolatas
  • 1 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…

For the batter

  • 140g plain flour
  • ½ tsp salt
  • 2 eggs



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

  • 175ml semi-skimmed milk


  1. Heat oven to 220C/200C fan/gas 7. Put the sausages in a 20 x 30cm roasting tin with the oil, then bake for 15 mins until browned.

  2. Meanwhile, make up the batter mix. Tip the flour into a bowl with the salt, make a well in the middle and crack both eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.

  3. Carefully remove the sausages from the oven – watch because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few mins until it is. Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. Serve with gravy and Sam’s favourite veg – broccoli.

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Comments, questions and tips

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11th Feb, 2017
Very simple and delicious. I preferred to fry sausages first, heat oil in the baking dish, add fried sausages and batter mix. That way is much lighter, rises very well. Also if you add a tea spoon of dry mustard and fresh thyme to your batter mix it makes it that much more interesting.
12th Jan, 2017
Great recipe! Always a winner. I usually get some big sausages from the local butchers and they slice them in half for me to make the chipolatas. Great with roasts and broccoli.
11th Jan, 2017
Doesn't rise very well.
6th Dec, 2016
Really enjoyed this recipe; mine didn't rise particularly well but i'm new to cooking and using a new oven, so not a bad result! I used packet gravy but caramelize some shallots to add a bit extra. Very nice.
28th Oct, 2016
First time I've ever attempted toad in the hole. In fact this is the first time I've cooked a real meal from scratch and recipe was spot on! Thank you so much. Got a lot of kudos in my house :)
27th Oct, 2016
I've tried so many recipes (including from the Guardian 'Perfect...' series). It does what you want. You can still play with it, add herbs, merguez, but time the cooking and you get a true 'toad' batter.
Ryan Christophe...
18th Oct, 2016
Easy Peasy recipe. I used four egg yolks for a richer batter though!
13th Oct, 2016
Great dish. Very easy and turned out great.
3rd Oct, 2016
Cannot fail with this recipe. I've done it about four times with no problems. Used SR flour this time as no plain left, turned out even better.
21st Aug, 2016
This is the first time I have ever made toad In the hole and it was great. Annoyingly my oven went out but only for a few minutes and luckily didn't ruin it :) will definitely make again


2nd Sep, 2016
Do you use frozen or fresh sausages?
goodfoodteam's picture
8th Sep, 2016
Hi Bethany,Thanks for your question. If you have frozen sausages you can use them in this recipe, simply defrost thoroughly and then use them as per instructions. Hope that helps.
18th May, 2016
Can I make the batter ahead of time and then leave it in the fridge until I need it? Thanks
11th Feb, 2017
yes you can, just take it well in advance from the fridge, bring to room temperature and remix. Enjoy!
15th Jan, 2017
I used 1/2 tsp of baking powder and added some dried sage to the batter mix.