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

Sam's toad-in-the-hole

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

Prep: 15 mins Cook: 45 mins


Serves 4

Serve this comforting classic made with chipolata sausages and a simple batter – it’s easy enough that kids can help make it.

Nutrition and extra info

Nutrition: per serving

  • kcal472
  • fat29g
  • saturates9g
  • carbs37g
  • sugars5g
  • fibre2g
  • protein19g
  • salt2.34g
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Ella Kathryn's picture
Ella Kathryn
22nd Jan, 2020
Not a good recipe. Sausages ended up being overcooked. Batter tough and rubbery, didn’t rise.
JoolesO's picture
20th Dec, 2019
Made with scrumpy pork sausages , added two sliced and cooked onions . So easy and tasty .... will definaymake again .
11th Nov, 2019
Made our own, it looks amazing! Thank you
7th Nov, 2019
Turned out perfect!!! Thanks for sharing this recipe. It did raise really well and was lovely!
7th Nov, 2019
Very good recipe. For those who are unsure, key are a very high oven temperature and aerating the batter well before letting it stand for a bit.
3rd Nov, 2019
First time I’ve made toad in the hole in over 20 years and the recipe is fantastic! I needed to add a little more oil after the first 15 minutes of the cooking because I used low fat sausages. Despite the cooler oil it rose incredibly well and I will definitely be making it again.
13th Oct, 2019
Best Toad in the Hole so far. I was a little worried about the negative comments but I followed the recipe and it was perfect. My two teenage boys loved it as well.
13th Oct, 2019
Didn’t rise. Was rubbery. Won’t make again
nicolamarypage's picture
29th Sep, 2019
Wow! It can out perfectly! I read the recipe then the reviews and thought I’d have a go. The oil was sizzling hot as the batter went and that made all the difference. I stuck with the recipe and followed it to the letter, would definitely make again.
Katie Walker's picture
Katie Walker
29th Sep, 2019
Made this then read the reviews and it worried me abit. I used 10 smallish pork sausages. Yorkshire pudding rose beautifully and wasnt stodgy. I'm a yorkshire girl and have never heard anyone use self raising flour for Yorkshire before as some comments suggested. As long as the oils hot they should rise. I had my tin on the hob as I poured the batter in. Kids are it all so its 5 stars here.


7th Sep, 2017
Did you forget to say to put back the sausages once you have poured the batter into the tin? I didn't see it.
goodfoodteam's picture
8th Sep, 2017
Thanks for your question. You leave the sausages in the tray and pour the batter over the top. Hope that's clearer now!
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!
Thomes Maisling's picture
Thomes Maisling
12th Aug, 2019
This batter recipe doesn't rise reliably and needs one more egg to be optimal IMO.
23rd Jul, 2019
My partner loved this recipe! To help it rise I added an extra 40g of self raising flour and it risen really well!
8th Jun, 2019
Sam is a genius, listen to him
15th Jan, 2017
I used 1/2 tsp of baking powder and added some dried sage to the batter mix.
Want to receive regular food and recipe web notifications from us?