England / Main dishes

Toad in the hole

Name: Toad in the hole
Prep time: 20 min
Cook time: 40 min
Yield: 4 portions
Cuisine: England
Ingredients: 8 raw pork sausages; 140 g plain flour; 3 eggs; 200 ml milk; 2 tbsp neutral oil; 0.25 tsp salt

Sausages baked in a puffed, savory Yorkshire-style batter.

Prep20 min

Cook40 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 220°C. Whisk flour, salt, eggs and milk into a smooth batter and set aside.
Place oil and sausages in a metal roasting tin and roast 15 minutes, turning sausages once.
Carefully remove the hot tin and pour batter around the sausages. Immediately return to the oven.
Bake 25–30 minutes without opening early until the batter is risen and set and pork centers reach 71°C / 160°F. Serve immediately.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Wheat, egg, milk; check sausages. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 274 kcal
Protein: 10.1 g
Carbs: 29.6 g
Fat: 12.5 g
Fibre: 1.0 g
Total sugar: 2.9 g
Sodium: 224 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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