Toad in the Hole

Toad in the hole is a proper British classic. Simple pork sausages, golden Yorkshire pudding batter, and plenty of gravy. Nothing fancy, but when it is done right, it is one of the best comfort food dinners going.

It is quick to prepare, family friendly, and especially good when the colder nights start creeping in. The key is getting the dish hot enough before the batter goes in, so the Yorkshire pudding rises properly around the sausages.

This recipe keeps things simple: good sausages, a basic batter, and a hot oven.

What is toad in the hole?

Toad in the hole is a traditional British dish made with sausages baked inside Yorkshire pudding batter.

The sausages are cooked first in a hot baking dish, then the batter is poured around them and baked until risen, crisp and golden. It is usually served with onion gravy, vegetables and mash, although chips are never a crime if that is what you fancy.

What sausages are best for toad in the hole?

A good pork sausage is the classic choice for toad in the hole. You want sausages with proper flavour because they are the main event.

Our pork sausages work perfectly, but you can mix things up with Cumberland, Lincolnshire, pork and chilli, or any sausage you enjoy.

If you want something a little different, chicken sausages can also work well, especially with a good gravy.

Ingredients

• 1 pack of True Bites pork sausages
• 100g plain flour
• Pinch of salt
• 1 medium egg
• 300ml milk
• 1 tbsp melted butter

How to make toad in the hole

1. Preheat your oven to 220°C, 200°C fan, Gas Mark 7.
2. Place the sausages in a small shallow baking dish and cook in the oven for around 10 minutes.
3. While the sausages are starting to cook, sieve the flour and salt into a bowl.
4. Add the egg and half of the milk, then beat until you have a smooth batter.
5. Stir in the remaining milk, then add the melted butter.
6. Carefully remove the hot dish from the oven and pour the batter around the sausages.
7. Return the dish to the oven and bake for around 30 minutes.
8. Reduce the oven to 200°C, 180°C fan, Gas Mark 6 and cook for a further 15 to 20 minutes, until the batter is golden, crisp and cooked through.
9. Serve straight away with gravy and your favourite sides.

How do you get toad in the hole to rise?

The trick is heat.

The baking dish needs to be hot, the sausages need to be sizzling, and the oven needs to be properly preheated before the batter goes in. If the dish is too cool, the batter is more likely to sit flat instead of puffing up.

Try not to open the oven door too early either. Yorkshire pudding batter needs strong heat and a bit of patience to rise properly.

Why is my toad in the hole soggy?

Toad in the hole can turn soggy if the oven is not hot enough, the baking dish is too cold, or there is too much liquid/fat in the dish before the batter goes in.

Make sure the sausages are part-cooked first and the dish is hot before adding the batter. Once the batter is in, get it straight back into the oven and leave it alone while it rises.

Can you make the batter ahead of time?

Yes, you can make the batter ahead of time and keep it covered in the fridge until you are ready to cook.

Give it a quick whisk before pouring it into the hot dish. Cold batter can still work well, provided the baking dish and oven are hot enough.

What to serve with toad in the hole

Toad in the hole is best served with proper gravy. Onion gravy is the classic choice.

It also works well with:

• Mashed potatoes
• Peas
• Carrots
• Green beans
• Roast potatoes
• Cauliflower cheese
• Red onion gravy
• Brown sauce, if that is your thing

If you like sausage recipes, you may also like our guide on how to cook sausage in the oven, or our article on what sausage is made of.

Can you use different sausages?

Yes. Pork sausages are the traditional choice, but you can use different flavours if you want to change the dish.

Pork and chilli sausages are great if you want a bit of heat. Cumberland or Lincolnshire sausages give you a more seasoned flavour. Chicken sausages can work well too, especially if you are serving the dish with gravy.

The main thing is to use sausages you actually enjoy eating. The batter is simple, so the sausage flavour matters.

FAQs

What is toad in the hole?

Toad in the hole is a traditional British dish made with sausages baked in Yorkshire pudding batter.

Why is it called toad in the hole?

The name is old-fashioned and a bit odd, but it generally refers to the sausages sitting inside the batter, like “toads” in a hole.

What temperature do you cook toad in the hole?

Start at 220°C, 200°C fan, Gas Mark 7, then reduce to 200°C, 180°C fan, Gas Mark 6 to finish cooking the batter through.

Can I use self-raising flour for toad in the hole?

Plain flour is the usual choice for toad in the hole. The rise comes from the hot oven, hot dish and batter, rather than raising agents.

Can you reheat toad in the hole?

Yes, leftovers can be reheated until piping hot throughout, although the batter is usually crispest when freshly cooked.

Can you freeze toad in the hole?

You can freeze cooked toad in the hole once cooled, but the batter may soften after defrosting. Reheat in the oven for the best texture.