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Toads in the hole

Meaty sausages cooked in the oven in a light and crispy batter.


8 sausage (pork sausages, thick)
4 oz flour (all purpose, plain flour)
1 egg (large)
3⁄4 c milk (half fat)
  seasoning (salta and ground black pepper to taste)
  cooking oil (optional, for the pan)


Heat oven to 425º F.

Shift flour into a bowl. Make a well in the center and crack the egg into the hole. Season with salt and pepper.

Begin to whisk the egg into the flour, adding the liquid a little at a time. Whisk until the batter is smooth.

Arrange the sausages in a roasting pan and place them into the oven. Cook 8-10 minutes.

Remove sausages from the oven and place the pan on the stove, over direct heat. Add a little oil if the sausages have not released enough fat.

When the fat is sizzling, pour the batter around the sausages.

Return the pan to the oven and cook for 25-30 minutes, until the batter is crisp and browned.

Serve straight away with gravy.

Total time
1 hour
Cooking time
Preparation time
4 servings


For a lighter batter,substitute up to 3 tablespoons milk with the same amount of water. Mix the the water and milk before adding it to the flour and egg mixture.


British cooking

easy, oven, comforting
meat, main course, dinner
British food recipes
Food in Europe