Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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

Prep: 20 mins Cook: 45 mins - 50 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.


  • 210g plain flour
  • 1 tsp English mustard powder
  • 4 eggs
  • 400ml milk



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

  • 4 thyme sprigs, leaves only


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

  • 8 plain pork sausages
  • 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 onions, 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 200C/fan 180C/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 eggs, then pour in a dribble of milk. Whisk the mixture, 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. Stir in the thyme then tip the batter 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. Check it after 40 minutes cover loosely with foil if it is browning too much. 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 a 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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th May, 2014
Did people actually read the recipe and roast the sausage for 15 mins before adding batter. Don't see how a sausage can be in the in the oven on gas 7 for a total of 55mins and come out raw
27th Apr, 2014
This was AWFUL! Worst toad in the hole I have ever made. And I would seriously recommend removing this from your website. The batter was burnt on top and completely raw in the middle and soggy on the bottom. It also didn't rise at all. Also, the sausages were pink in the middle and so I had to put the whole lot back in the oven to cook them through. Disaster.
25th Apr, 2014
This recipe has never been tried by the author, the milk quantity quoted is double what you need, and how do you fry onions for 20 minutes to get them golden brown without burning them? the mustard idea in the batter is good, but these recipes need to be checked otherwise a waste of good food
7th May, 2014
You should try it before commenting. Slow softening of onions is easy use a very low heat and if you can't get you heat low enough use a wok trivet or a diffuser to disperse heat. Recipes such as French Onion soup require onions to be softened for several hours. Although the batter quantities are unusual it does work
8th Apr, 2014
Absolutely delicious, make sure you use a deeper and smaller dish than the one shown in the picture. The batter should cover almost the whole sausage with just the top peeking through. Also, I cooked for a further 15 minutes with foil on top to stop the batter catching and to make sure my sausages were cooked through.
17th Mar, 2014
no idea what the actual toad in the hole is like, as after reading the comments here I decided to use another recipe. However, I used the onion gravy recipe. It was absolutely delicious, and it's going to become my go-to recipe for gravy!
2nd Mar, 2014
This was AWFUL. The batter didn't at all rise and it was brown and not pleasant and we followed the recipe to the letter. Really wouldn't recommend.
2nd Mar, 2014
I made this tonight and had already made the batter before reading everyone's comments so feared i had made an error! Anyway, I carried on but made sure I turned the sausages half way through their initial cook. Then added the batter cooked at 220 (non fan) for 10 mins or so, then turned oven down to 200 for the remaining time. The result was good and very yummy, crispy outer batter with soft but fully cooked middle.
1st Mar, 2014
Seriously shouldn't have trusted 4 stars without reading the comments. I am dishing up half and half sausages (burnt on top soft on bottom), batter that is burnt top and bottom and raw in the middle that hasn't risen and I gave up on the gravy! Not worth cooking at all!
16th Feb, 2014
Made half the quantity to serve 2 used 1 egg and had Waitrose pork and leek sausages instead of plain ones. They were fabulous! The batter was cooked through and was as light as a feather, it was the best toad we have ever had! We cannot comment on the onion gravy as we didn't do it. Will be recommending this recipe..


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.