I make Toad in the Hole when I need a quick, warm meal on a weeknight. It started as a simple plan to use sausages and pantry batter. The oven does most of the work, so I can tidy up or make a simple side while it cooks. It fits our weeknight routine well.
I brown the sausages first so they have color and a bit of crisp. I let the batter rest a little to cook more evenly. We eat it with gravy and peas. For a quick side, try a roll recipe like 30-minute garlic parmesan dinner rolls.
This recipe is a simple bake of sausages set in a light batter. The batter puffs in the oven and forms a soft, golden crust around the sausages. The taste is mild, with warm sausage flavor and a light, eggy batter. People often make this for a casual family dinner or a filling weeknight meal. It pairs well with mashed potatoes, peas, or a simple onion gravy for a plain, homey meal.
Why make this recipe
This meal is fast to set up and needs few tools. It cooks mostly in the oven, so hands-on time stays low. The dish feeds a family without fancy prep. It adapts to what you have on hand and warms up well the next day. Try a simple side like 30-minute brown sugar roasted butternut for an easy veggie option. Toad in the Hole works for nights when you want a hot, honest plate with little fuss.
How to make this recipe
The process is simple and clear. You mix a thin batter and let it rest. Brown the sausages first so they keep texture and color. Put oil in the hot dish, add the sausages, then pour the batter over while the dish is very hot. The heat lets the batter lift and turn golden. If you want another one-pan idea to compare technique, see creamy smothered chicken and rice. Expect a puffed top and soft inside when it is done.
Ingredients
140g all-purpose flour, 4 large eggs, 200ml whole milk, ½ tsp salt, ¼ tsp black pepper, 8 pork sausages, 2 tbsp vegetable oil, 1 tsp fresh thyme (optional)
Flour and eggs make the batter that puffs in the oven. Milk thins the batter so it spreads and cooks through. Salt and pepper bring basic flavor. Good sausages add the main taste, so choose ones you like. Oil heats in the dish to start cooking the batter on contact. A little thyme on top gives a fresh note, if you like herbs. If you want a different protein idea, see a simple sauce such as 3-ingredient orange chicken sauce for another take.
Directions
Preheat your oven to 220°C (430°F). Place your baking dish in the oven with oil to heat up. In a bowl, whisk together flour, eggs, milk, salt, and pepper until smooth. Let the batter rest for at least 30 minutes. Brown the sausages in a skillet for 5–6 minutes until golden. Remove hot dish from the oven and arrange sausages inside. Quickly pour the batter over the sausages while the dish is still very hot. Bake for 25–30 minutes until the batter is puffed and golden. Do not open the oven door while cooking. Sprinkle fresh thyme on top if using. Let rest a few minutes before slicing. Serve hot with onion gravy, peas, or mashed potatoes.
Notes: Heating the dish with oil helps the batter start to cook on contact and lift. Resting the batter lets bubbles settle so it rises evenly. Browning the sausages first locks in flavor and helps them look appetizing. Do not open the oven while baking, or the batter may fall.
How to serve this recipe
Slice it into large pieces and put it on warm plates. Serve with onion gravy for a classic pairing. Add peas or a green side to balance the meal. Mashed potatoes make it more filling for cold nights. For a quick finish, drop a knob of butter on hot slices so it melts into the batter. You can also set a sweet drink or a small syrup on the table like Savor the Season pumpkin spice syrup if you want a warm, cozy drink alongside.
How to store this recipe
Cool the leftovers to room temperature before storing. Put slices in an airtight container and keep in the fridge for up to 3 days. Reheat in a low oven or a hot skillet to keep some crisp on the edges. For longer storage, cut into portions and wrap tight, then freeze for up to 2 months. Thaw in the fridge before reheating. Do not leave the dish at room temperature for more than two hours.
Tips to make this recipe
Use a fairly thin batter so it spreads around the sausages and puffs well. Rest the batter for at least 30 minutes; this helps texture and makes the rise steadier. Make sure the dish and oil are very hot before you pour in the batter. If the batter seems too thick, add a splash more milk. If it falls after baking, let it rest a few minutes before cutting. Make sure sausages are browned well so they add crisp, color, and flavor to the dish. Toad in the Hole cooks best when the oven stays closed.
Variation
Swap pork sausages for chicken sausages or vegetarian sausages for a different flavor. Add grated onion or a little mustard to the batter for extra taste. For a richer version, use half milk and half stock or add a spoon of mustard to the batter. Keep in mind that heavier add-ins can change how much the batter rises. If you add vegetables, pre-cook them so they release less moisture into the batter. These swaps keep the same basic method and change the end taste.
FAQs
Q: Can I use a different type of sausage? A: Yes. Use any sausage you like. Brown them first for best texture.
Q: Do I have to let the batter rest? A: Resting helps the batter cook evenly. Try at least 30 minutes.
Q: Can I make it ahead? A: You can brown sausages and keep them in the fridge. Bake with fresh batter when ready.
Q: How do I reheat leftovers? A: Reheat in a warm oven or skillet to keep the top from sogging.
Q: Is this good for kids? A: Yes. It is mild and easy to eat.
Conclusion
This version makes a straight, easy meal that fits weeknight life. It needs little prep and mostly bakes in the oven, so you can do other tasks while it cooks. The method works with many sausage types and small swaps. For more takes and notes, see a simple guide at Toad in the Hole | Lil’ Luna, a classic recipe page at Toad in the Hole – Allrecipes, and another home-style version at Toad in the hole recipe – Jamie Oliver.
Print
Toad in the Hole
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A simple and quick weeknight dish featuring sausages baked in a light batter that puffs up in the oven.
Ingredients
- 140g all-purpose flour
- 4 large eggs
- 200ml whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 8 pork sausages
- 2 tbsp vegetable oil
- 1 tsp fresh thyme (optional)
Instructions
- Preheat your oven to 220°C (430°F) and place your baking dish in the oven with oil to heat up.
- In a bowl, whisk together flour, eggs, milk, salt, and pepper until smooth and let the batter rest for at least 30 minutes.
- Brown the sausages in a skillet for 5–6 minutes until golden.
- Remove the hot dish from the oven and arrange the sausages inside.
- Quickly pour the batter over the sausages while the dish is still very hot.
- Bake for 25–30 minutes until the batter is puffed and golden.
- Do not open the oven door while cooking. Sprinkle fresh thyme on top if using.
- Let rest a few minutes before slicing and serve hot.
Notes
Heating the dish with oil helps the batter start cooking on contact. Resting the batter allows it to rise evenly. Browning sausages first enhances flavor and appearance. Avoid opening the oven while baking to prevent the batter from falling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
