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Toad in the Hole is a classic of British comfort cooking, known for its simple idea yet satisfying result. Sausages are baked in a light, golden batter until they sit half submerged in a fluffy, crisp edged Yorkshire pudding base.
It is a dish that feels homely and inviting, often brought to the table in large trays straight from the oven. Generous portions make it a favourite for family meals, and it pairs beautifully with onion gravy and vegetables.
The appeal lies in its contrast of textures. The sausages are rich and savoury, while the batter is soft in the middle and crisp around the edges. It is unfussy, practical, and rewarding, embodying British cooking at its most grounded.
What Is Toad in the Hole?
Toad in the Hole is sausages baked in a batter made from flour, eggs, and milk. The batter is poured into hot fat, creating a rise and crispness that resembles Yorkshire pudding but on a larger scale.
The sausages are placed in the tin first, browned slightly for flavour, before the batter is added. As it bakes, the mixture puffs around the sausages, creating a dish that is rustic yet appealing in appearance and taste.
Served in large slices, it can be eaten as a weekday meal or as part of a Sunday dinner. While it is simple to prepare, it requires timing and hot fat to achieve that signature rise and crisp crust.
Ingredients and Taste
Good quality sausages are central to the dish. Pork sausages are common, though beef or mixed varieties work equally well. The fat they release while cooking enriches the batter, adding flavour and depth to the dish.
The batter itself is straightforward, a mixture of plain flour, eggs, and milk. When baked in a hot oven, it turns into something airy yet substantial. The edges crisp beautifully, while the middle remains soft and slightly spongy.
The taste is hearty and savoury. The sausages bring seasoning and richness, while the batter balances with mild flavour and satisfying texture. Served with onion gravy, it becomes even more warming and complete.
A Taste of History
Toad in the Hole emerged during the 18th century when Yorkshire pudding was gaining popularity across Britain. Clever cooks discovered that cooking sausages within the batter created something more substantial than either component alone.
The peculiar name has sparked countless theories over the years. Some suggest it resembles a toad poking its head from a hole, though others reckon it’s simply British humour at work. Whatever the origin, the name stuck with typical British stubbornness.
Working class families embraced this dish as an economical way to stretch expensive meat into filling meals. A few sausages could feed an entire family when surrounded by risen batter, making it both practical and satisfying during leaner times.
Victorian Britain saw Toad in the Hole transition from necessity to tradition. Recipe books began featuring variations, and the dish earned its place alongside other British classics like fish and chips and bangers and mash.
Modern versions maintain the same simple appeal while adapting to contemporary tastes. Some chefs experiment with different sausage varieties or add vegetables to the batter, but the essential combination of meat and risen batter remains unchanged after centuries of faithful service.
How to Make Toad in the Hole (Sausages in Batter)
Toad in the Hole is a much-loved British dish pairing golden Yorkshire pudding batter with sizzling sausages. Expect crisp edges, a soft centre, and rich flavour. A hot tin and careful timing are the keys to success. See the recipe card at the bottom for printable directions
Ingredients
For the batter
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- ½ tsp salt
For the sausages
- 8 good quality pork sausages
- 2 tbsp beef dripping or sunflower oil
For serving
- Onion gravy
- Steamed vegetables
Cooking Instructions
Step 1: Preheat the oven
To begin, preheat your oven to 220°C (200°C fan). Place a deep roasting tin inside to heat thoroughly. A very hot tin ensures the batter rises properly. Transition to preparing the batter.
Step 2: Make the batter
In a large bowl, whisk the flour and salt with the eggs until smooth. Gradually add the milk, whisking continuously to create a lump free batter. Let it rest for 30 minutes. Move to preparing sausages.
Step 3: Cook the sausages
Remove the hot tin from the oven carefully. Add beef dripping or oil, then lay in the sausages. Return to the oven for 10–12 minutes until browned. Prepare to add the batter.
Step 4: Pour in the batter
Quickly and carefully pour the rested batter around the sausages while the fat is still sizzling. Avoid opening the oven once it is in to allow the batter to rise. Continue baking.
Step 5: Bake until golden
Bake for 25–30 minutes without interruption until the batter is puffed, crisp at the edges, and golden brown. Move on to preparing sides.
Step 6: Prepare accompaniments
While the toad in the hole bakes, prepare onion gravy and steam your chosen vegetables. These balance the richness of the dish. Transition to final serving.
Final Step: Serve hot
Remove from the oven and serve immediately while the batter is at its tallest and crispiest. Cut into generous portions, spoon over onion gravy, and pair with vegetables for a full traditional meal.
Variations and Substitutions
- Use chicken or vegetarian sausages if preferred.
- Replace beef dripping with sunflower oil if dripping is unavailable.
- Add a pinch of mustard powder or fresh thyme to the batter for extra flavour.
Cooking Tips for Perfect Toad in the Hole
- Always preheat the roasting tin and fat until sizzling before adding batter.
- Rest the batter for at least 30 minutes for best rise.
- Avoid opening the oven door while baking to prevent the batter collapsing.
- Use a deep sided tin to hold both sausages and rising batter.
Toad in the Hole (Sausages in Batter)
Ingredients
For the batter
- 140 g plain flour
- 4 large eggs
- 200 ml whole milk
- ½ tsp salt
For the sausages
- 8 good quality pork sausages
- 2 tbsp beef dripping or sunflower oil
For serving
- Onion gravy
- Steamed vegetables
Instructions
- To begin, preheat your oven to 220°C (200°C fan). Place a deep roasting tin inside to heat thoroughly. A very hot tin ensures the batter rises properly. Transition to preparing the batter.
- In a large bowl, whisk the flour and salt with the eggs until smooth. Gradually add the milk, whisking continuously to create a lump free batter. Let it rest for 30 minutes. Move to preparing sausages.
- Remove the hot tin from the oven carefully. Add beef dripping or oil, then lay in the sausages. Return to the oven for 10–12 minutes until browned. Prepare to add the batter.
- Quickly and carefully pour the rested batter around the sausages while the fat is still sizzling. Avoid opening the oven once it is in to allow the batter to rise. Continue baking.
- Bake for 25–30 minutes without interruption until the batter is puffed, crisp at the edges, and golden brown. Move on to preparing sides.
- While the toad in the hole bakes, prepare onion gravy and steam your chosen vegetables. These balance the richness of the dish. Transition to final serving.
- Remove from the oven and serve immediately while the batter is at its tallest and crispiest. Cut into generous portions, spoon over onion gravy, and pair with vegetables for a full traditional meal.
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