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Classic toad in the hole

Pork sausages, batter, half an hour in the oven and you have the perfect dinner! Toad in the hole was a dish my mum used to make for winter Sunday dinners and was a real treat, loved by all and the dish was always scraped clean!

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Rate this recipe 4.5/5 (18 Votes)

Ingredients

  • 3-4 large eggs
  • 200 ml plain white flour
  • 200 ml milk
  • 10 small pork sausages
  • salt
  • pepper
  • fresh chives
  • chopped into little pieces (opt.)

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven on high (220-250°C).

Step 2

Fry the pork sausages in a frying pan with a little oil, browning them on all sides. Don't over cook, they will continue cooking in the dish in the oven. 5 minutes should be enough. Set them aside on a plate.

Step 3

Prepare the batter:
Whisk together the flour, eggs, milk, a pinch of salt and some ground pepper. You can use an electric hand whisk for this as you want the batter to be quite thick and airy. Make sure there are no lumps, then lave to stand for 30 to 60 minutes.

Step 4

Preheat your roasting tin for 10 minutes in the oven with a little oil in the bottom and tilt the oil coating all sides of the tin. Remove the tin and place the sausages evenly spaced out in the tin.

Step 5

Add the chopped chives to your batter and whisk again to mix evenly. Pour the batter over the sausages. It should be about 2 cm thick, so don't use all the batter if you have too much.

Step 6

Return the tin to the oven and bake for 25 minutes. The batter should rise a little and it's ready when the top is golden and crispy, but soft in the middle.

Step 7

Serve immediately!

Accompany your Toad in the hole with vegetables and gravy.

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