Toad in the hole

Serves: 6
Preparation time: 
10 minutes
Cooking time: 
60 minutes

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2 x 400g (14oz) packs pork, leek and chive sausages
1 red onion, cut into wedges
200g (7oz) plain flour
2 eggs, beaten
500ml (18floz) semi-skimmed milk
1-2 tbsp Dijon wholegrain mustard
15g (½oz) pack fresh chives, snipped into 2cm lengths
6 heaped tsp Bramley apple sauce


1. Preheat the oven to 220°C/R7. Twist each sausage in half, then cut to form two smaller sausages. Divide between six 250-300ml ovenproof dishes, then scatter over the red onion. Place the dishes on a baking sheet and cook in the oven for 15-20 minutes, or until beginning to brown, turning half way through the cooking time.

2. Meanwhile, sift the flour and a pinch of salt into a bowl. Make a well in the centre, crack in the eggs and gradually whisk in half the milk. Beat well for 2 minutes, then stir in the rest of the milk. Add the mustard and chives, and then season.

3. When the sausages are beginning to brown, remove them from the oven and immediately share the batter evenly between each dish. Spoon a heaped teaspoon of the apple sauce into the centre of each and top with a little freshly ground black pepper. Cook for a further 35-40 minutes or until well-risen and golden brown. Serve immediately with steamed fine green beans.


Make one large toad-in-the-hole using a medium-sized roasting tin, and bake for 40-45 minutes, until well-risen and golden brown.

Recipe and image courtesy of

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