Toad in the hole

Crispy batter surrounding plump sausages served with lashings of gravy...delicious!
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Ready time:55 minutes

Avg. customer rating
23 votes

Prep time:
10 minutes

Cooking time:
45 minutes

1 serving provides

  • 25.9
  • 676
  • 24.6
  • 2.5
  • 7


  1. Preheat the oven to 220ºC, 200ºC fan, gas 7. To make the batter, whisk 125g flour with the eggs and milk.
  2. Put 1 tablespoon oil in a roasting tin and heat in the oven for 1 minute. Add the frozen sausages and brown in the oven for 20 minutes. Pour over the batter and arrange the sausages. Bake in the oven for 25 minutes.
  3. Meanwhile, to make the onion gravy, heat the remaining 2 tablespoons of oil in a pan over a medium heat. Add the onion and cook for about 10 minutes, until golden. Stir in 1 tablespoon flour and cook for 1 minute. Remove from the heat and stir in the stock. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard.
  4. Boil the carrots for about 8 minutes until almost tender, adding the peas for the final 2-3 minutes. Serve the toad in the hole with the peas, carrots and onion gravy.
Make it veggie

Try swapping the sausages with portobello mushrooms, and sprinkle with feta cheese to serve.


  • 2 free range eggs
  • 150ml 1% fat milk
  • 8 frozen thick pork sausages
  • 1 onion, peeled & chopped
  • 200g carrots, peeled & sliced
  • 500g basics frozen British garden peas

From your store cupboard

  • 125g + 1 tablespoon plain flour
  • 3 tablespoons olive oil
  • 300ml vegetable stock (½ x stock cube)
  • 1 teaspoon mustard