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Published 15/09/2026
1:55
Serves 4
Easy

Toad in the hole

Golden, risen batter and crisp sausages come together in this classic, comforting dish.

Simple to prepare and full of flavour, it’s perfect for serving with seasonal vegetables and plenty of rich onion gravy. The perfect autumnal and winter dish does exist.

What you'll need...

For the toad in the hole

  • 8 pork sausages (or vegetarian sausages)
  • 2 tbsp sunflower oil

For the onion gravy

  • 2 red onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 40g unsalted butter
  • 500ml vegetable stock
  • 1 tsp English mustard

For the batter

  • 290ml milk
  • 120g plain flour
  • 3 large eggs
  • Salt and freshly ground black pepper

Method

  1. To make the batter, sieve the flour into a bowl and season with salt and pepper. Make a well in the centre, add the eggs and whisk to combine, then gradually whisk in the milk until smooth. Cover and chill for 1 hour. 

  2. Heat the oven to 240°C/220°C fan/gas 9. Add the oil to a roasting tin and place in the oven until hot. Add the sausages, spaced apart, and cook for 8–10 minutes until lightly browned. 

  3. Remove the tin from the oven and pour the batter evenly over the sausages. Return to the oven and cook for 20 minutes until the batter is well risen, golden and crisp. Avoid opening the oven during cooking. 

  1. Meanwhile, make the gravy. Melt the butter in a frying pan over a medium heat, then add the onions and garlic and cook for 8-10 minutes until soft and lightly caramelised. Stir in the stock and mustard, bring to a simmer and cook until reduced by about half. Season to taste. 

  2. Serve the toad in the hole with the onion gravy and your choice of vegetables.

Shop the tools you will need

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£9.00

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£149.00

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£60.00

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£34.00

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