When we think of comfort food, we think of Toad in the Hole. Crispy sausages cooked in a golden brown Yorkshire pudding batter and then smothered in gravy. This is SUCH an easy recipe to make and a real family favourite.
About this toad in the hole recipe
This toad in the hole recipe is what Sundays are made for. When you don't have the time or effort to make a full roast dinner, this toad in the hole is the answer. It's also a more budget friendly option than a full roast.
It's so simple to make, and totally foolproof (as long as you don't open the oven door!!!). Nobody will care what it looks like, as the giant Yorkshire pudding surrounding sausages looks good no matter what. We have tested this hundreds of times and it is a firm favourite with our kids.
It originated as a cheap way to feed a family, as the batter is made of flour, eggs and milk which are all cheap ingredients and then sausages were added to bulk it out. As for the toad part, the English Breakfast Society has some insight of where toad in the hole originates from.
Ingredients and substitutions
- Sausages - Use the best quality sausages you can. You can use different flavour sausages like pork and apple or chilli ones to add some extra flavour.
- Onion - This is our own little twist on a classic. We like adding some red onions in with the sausages, for some added texture and sweetness.
- Oil - You need to use sunflower oil for this. We usually use olive oil for all our cooking, but it won't get to a high enough temperature. The temperature of the oil is very important for a toad in the hole recipe, as the batter has to start cooking as soon as it hits the oil.
- Flour - Regular plain flour (all purpose).
- Salt - We use sea salt.
- Eggs - Medium sized eggs.
- Milk - We used whole milk.
A full ingredients list with measurements is in the recipe card below.
How to make toad in the hole - Step by step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
One: Put the sausages, red onion and oil into a baking dish. Mix well and cook for 15 minutes.
Two: In a large mixing bowl, sift the flour, add the salt and crack in the eggs.
Three: Whisk together to form a thick paste.
Four: Gradually add the milk and water, continuing to whisk, until a smooth batter is formed.
Five: Remove the sausages from the oven and pour the batter around them.
Six: Return to the oven for 30 minutes. Do not open the oven until the cooking has finished.
Then, you need to smother it with gravy. It's definitely worth taking the little extra time to make your own gravy and our Onion Gravy couldn't be easier.
The toad in the hole batter is a bit of an exact science when it comes to measurements so we won't mess with that and give any variations.
However, you can definitely change the sausages used and even use vegetarian sausages to make this veggie comfort food. These will need less cooking time though, so keep and eye on them.
This is a toad in the hole for 4 people, however you could make it for 6 or 8 people by using a larger baking dish and doubling the recipe.
Store: This is best eaten straight away. However, if you do have leftovers then they can be stored in an air tight container in the fridge until the next day. Any longer than that and the Yorkshire pudding will just be soggy and not very nice.
Freeze: We don't recommend freezing this.
Reheat: You can reheat this in the microwave or oven. The microwave is quicker, but it can get soggy. We would recommend the oven, but cover it with foil and don't overheat it as it will become dry.
Frequently Asked Questions
You can definitely prep parts of it in advance. You can make up the batter and then keep it in a jug in the fridge for a couple of hours until ready to use. You can also brown the sausages in advance.
The key to a smooth batter is adding the liquid a little at a time, whisking, and then adding some more liquid. Make sure your flour is sifted too.
It's best to leave it to rest for 5 minutes before trying to lift it out of the tin, otherwise it will be stuck. Don't leave it any longer though, as it's best served hot.
More sausage recipes
Toad In The Hole
- 8 Pork sausages - (about 50g/1.75oz each)
- 1 Red onion - sliced
- 2 tablespoon Vegetable oil
- 150 g (1.25 cups) Plain flour
- 3 Eggs - medium
- 1 pinch Sea salt
- 220 ml (1 cups) Whole milk
- 2 tablespoon Water
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 8 Pork sausages, 1 Red onion and 2 tablespoon Vegetable oil into a baking dish. Mix well and cook for 15 minutes.
- In a large mixing bowl, sift 150 g Plain flour, add 1 pinch Sea salt and crack in 3 Eggs.
- Whisk together to form a thick paste.
- Gradually add 220 ml Whole milk and 2 tablespoon Water, continuing to whisk, until a smooth batter is formed.
- Remove the sausages from the oven and pour the batter around them.
- Return to the oven for 30 minutes. Do not open the oven until the cooking has finished.
- The most important tip here is to not open the door, certainly not for the first 20 minutes, because the batter will sink if you do.
- Like when making Yorkshire puddings, it's best to use a metal tin to make them rather than a ceramic dish, as it gets hotter which is key to them getting crispy.
- Some say that adding a little mayo to your Yorkshire pudding batter can help them rise more, but it sounds a bit odd so I have never tried it myself.
- You can add some sprigs of thyme at the same time as the onion for extra flavour. Just take them out before you pour the batter in.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.