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

Sam's toad-in-the-hole

  • 1
  • 2
  • 3
  • 4
  • 5
(163 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.
8th Oct, 2017
Brilliant recipe, left it in the fridge for 30 mins first
2nd Oct, 2017
This didn't rise at all. Only good thing was the tasty sausages I used.
19th Sep, 2017
This is the best Toad in the hole recipe I've tried. Like some other reviewers I used 6 big sausages and fried them (in a dry pan) as I like them quite well brown, also then use that pan for red onion gravy. I added 1/2 tsp mustard powder to batter and halved the salt. Also added some fresh thyme leaves and rosemary sprigs. A quick impressive meal, my husband said it was like having a midweek roast!
11th Sep, 2017
Fab recipe! I've been trying to find the perfect toad in the hole recipe for years and never really been happy with what I've made! My husband actually did not stop saying how amazing it was!!! The only thing i did differently was use 8 normal sausages instead of chipolatas! Thanks for posting!!!
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!


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.
Want to receive regular food and recipe web notifications from us?