Golden baked toad-in-the-hole in large rectangular dish

Sam's toad-in-the-hole

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(125 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.

  2. Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 mins until browned.

  3. Meanwhile, make up the batter mix. Tip 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.

  4. Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time. Leave to stand until the sausages are nice and brown.

  5. Remove the sausages from the oven – be careful 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.

  6. Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.

  7. Serve with gravy and your favourite veg.

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Comments, questions and tips

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David60211's picture
13th Jun, 2017
Sausages just burnt at that temperature
3rd May, 2017
I'm English but have never been the biggest fan of "traditional" English cooking. That said, now and again I find myself having to scratch a nostalgic itch, and this recipe definitely does that. It's easy as anything and dead simple, and I think that's actually quite important- There are a number of recipes out there aspire to be some sort of "posh" version of toad in the hole. Why kid yourself? What it all comes down to is just another form of battered sausage in gravy, and this recipe is a foolproof method of delivery.
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.
3rd May, 2017
Mine did!
Rosiesta's picture
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!


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