Traditional Toad In The Hole Recipe

Usually in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire pudding.

To me, the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows?

In any case, this recipe has a playful name, and much like its cousin "pigs in a blanket," is a hit with kids.

I first posted a recipe for Toad in the Hole back in 2003. I wasn't quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, updated the recipe. Hope you enjoy it!

Michelle Becker

Tips from Readers

Over the years, many readers, from the UK and beyond, have shared tips, opinions, and stories in the comments. Here are a few.

Jason says, "Save time and cleaning by cooking the sausages in the oven in a metal pan about 2 or 3 inches deep and add the batter to this after cooking the sausages for about 15 minutes."
Paul says, "Do not open the oven door once the batter is in the oven. 20 minutes or so should do it but if you like crispier puds, 25 mins up to 30 should suit ya. All ovens are different so this is a guide only."
Jean says, "In Britain we cut the sausages in half and stand them up in the pan. Even if a few fall over some still emerge from the batter - looking like a toad in a hole!"
Clive says, "My grandma Joan used to make this for us when we were children growing up in Lancashire, England. Add a sprig of thyme to the batter/mix before the dish goes in the oven."

Toad in the Hole Swaps and Subs

Top with onion, beef or chicken gravy when serving.
Add thinly sliced onions to the sausages.
Use gluten-free baking flour blend instead of all-purpose flour.
Substitute almond milk for the milk.
Substitute lard, rendered bacon fat, beef fat, or duck fat for the vegetable oil.

The Best Sausage for Toad in the Hole

Many types of link sausage work for toad in the hole. The important thing is to make sure the sausages are uniform in size. Try these types of sausage.

Bangers, English sausage made with pork and breadcrumbs
Pork sausage
Chicken sausage
Beef sausage
Turkey sausage

Resting the Batter

Make the batter at least 30 minutes ahead of time so it has time to rest. It will help to give the batter lift. Before using it in the recipe, give it a quick whisk.

5 Dishes That Taste Great With Toad in the Hole

Perfect Mashed Potatoes
Sautéed Kale with Cashews
Steamed Broccoli
Simple Peas and Onions
Classic Glazed Carrots

1 1/2 cup (180 g) all-purpose flour
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
3 large eggs, beaten
1 1/2 cup (350 ml) milk
2 tablespoons (28g) butter, melted
1 tablespoon vegetable oil
1 pound (454 g) bangers (English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links

Make the batter:

In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

Michelle Becker

Michelle Becker
Preheat the oven:

Preheat the oven to 425°F.
Preheat the baking dish:

Coat the bottom and sides of an 8 x 12-inch or 9 x 9-inch ceramic or metal casserole dish with vegetable oil. (Do not use a glass baking dish.) Place a rack in the bottom third of the oven. Put the empty dish on the rack in the oven as it preheats.

Michelle Becker
Brown the sausages:

While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.

Michelle Becker
Pour the batter over sausages:

When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages.

Michelle Becker
Bake:

Bake at 425°F for about 20 to 30 minutes or until the batter is risen and golden.

Michelle Becker

Serve at once.

Nutrition Facts (per serving)
474	Calories
31g	Fat
27g	Carbs
22g	Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	474
% Daily Value*
Total Fat 31g	39%
Saturated Fat 11g	54%
Cholesterol 173mg	58%
Sodium 886mg	39%
Total Carbohydrate 27g	10%
Dietary Fiber 1g	3%
Total Sugars 4g
Protein 22g
Vitamin C 0mg	1%
Calcium 99mg	8%
Iron 3mg	15%
Potassium 410mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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