Summary: British pork sausages baked in a light, puffy Yorkshire pudding batter until golden brown. Ready in 55 minutes, serves 6.
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Category: Pork, British Cuisine
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Quick Overview
- Dish: Toad in the Hole
- Category: Pork, British Cuisine
- Cuisine: British
- Main ingredient: Pork sausages, 12 pieces
- Guide: 12 Most Famous British Dishes
- Total time: 55 minutes (15 min prep + 40 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 13 oz)
- Key technique: Baking
- Preparation types: Frying, baking
- Dietary info & allergens: Contains gluten, eggs, milk.
- Suitable for: Family dinner, Sunday lunch, comfort food
- Nutrition (per serving): 640 kcal, Protein: 26 g, Fat: 38 g, Carbs: 48 g
- Storage: 2 days in fridge, 1 month in freezer
- Pairing: Ale, cider, onion gravy
- In short: Sausages baked in a puffy Yorkshire pudding batter – a quirky British classic.
- Last updated: 2025-01-27
WAGUU says: “Toad in the Hole is a British classic with a quirky name. The sausages peek out of the batter like toads from a hole.”
Key Facts
| Prep time: | 15 minutes |
| Cook time: | 40 minutes |
| Oven temperature: | 425°F |
| Servings: | 6 |
At a Glance
Juicy British pork sausages baked in a light, puffy Yorkshire pudding batter. The sausages peek out of the golden batter like toads from a hole. Serve with onion gravy and vegetables.
Ingredients
Base servings: 6 • Portion weight: 13 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Pork sausages | 12 pieces | Quality British sausages |
| All-purpose flour | 1.6 cups | For batter |
| Eggs | 4 large | Free-range |
| Whole milk | 1.25 cups | At room temperature |
| Vegetable oil | 4 tbsp | For the pan |
| Fine sea salt | 1 tsp | For batter |
| Black peppercorns | 1 tsp | Freshly ground |
| Fresh thyme | 4 sprigs | For garnish |
Why You’ll Love This Recipe
- Quirky British classic: Sausages baked in a puffy Yorkshire pudding batter – a fun and satisfying dish.
- Ready in 55 minutes: Quick, easy and uses simple ingredients.
- Family-friendly: Kids love the name and the taste. Perfect for a weeknight dinner.
Why it works: The cold batter hitting the smoking hot oil creates a sudden temperature difference that puffs up the batter and creates a crispy, golden crust. The sausages cook in the batter, releasing their juices and flavor into the pudding.
Recipe Overview
Prep: 15 min | Cook: 40 min | Difficulty: Easy | Servings: 6 | Type: Main Dish | Origin: British
Detailed Method
Overall progress: 0 % done
Phase 1: Make the Batter – 5 min
Equipment: Mixing bowl, whisk
1. In a large bowl, whisk together the flour, eggs, milk, salt and pepper until smooth. The batter should be the consistency of heavy cream. Let rest at room temperature for 15 minutes while you prepare the sausages.
VKB: Batter is smooth and coats the back of a spoon. Small bubbles on the surface.
Before you continue:
Let the batter rest. Resting allows the flour to hydrate and the gluten to relax, giving a lighter, puffier pudding.
Phase 2: Brown the Sausages – 10 min
Equipment: Frying pan, tongs
2. Heat the oil in a roasting pan in the oven at 425°F for 5 minutes until smoking hot. Meanwhile, brown the sausages in a frying pan over medium heat for 5 minutes until golden on all sides. They do not need to be cooked through.
VKB: Sausages are golden brown on all sides. Oil in the roasting pan is smoking hot.
Before you continue:
The oil must be smoking hot before adding the batter. If it is not hot enough, the pudding will not rise.
Phase 3: Bake the Toad in the Hole – 30 min
Equipment: Roasting pan, oven
3. Carefully remove the smoking hot roasting pan from the oven. Arrange the browned sausages in the pan. Pour the batter over the sausages. Return to the oven immediately and bake for 25–30 minutes until the pudding is puffed and golden brown. Do not open the oven door during baking.
VKB: Pudding is puffed up, golden brown and crispy on the edges. Sausages are visible.
Before you continue:
Do not open the oven door during baking. A sudden drop in temperature will cause the pudding to collapse.
Phase 4: Serve – 5 min
Equipment: Serving spoon, plates
4. Cut the Toad in the Hole into portions and serve immediately with onion gravy, mashed potatoes and steamed green vegetables. Garnish with fresh thyme.
VKB: Pudding is crispy on the outside, soft inside. Sausages are juicy and cooked through.
Required Equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Roasting pan | 12 x 8 inches | Cast iron skillet | Uneven rise |
| Frying pan | For browning sausages | Roasting pan on stovetop | Splattering |
| Mixing bowl | For batter | Large pitcher | Lumpy batter |
Shopping List
Nutritional Profile
Values per 1 serving (without sides). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 168 kcal | 640 kcal | 3840 kcal |
| Fat | 10 g | 38 g | 228 g |
| of which saturates | 4 g | 15 g | 90 g |
| Carbohydrates | 12.6 g | 48 g | 288 g |
| of which sugars | 2.6 g | 10 g | 60 g |
| Protein | 6.8 g | 26 g | 156 g |
| Salt | 1 g | 3.8 g | 22.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Let the batter rest for at least 15 minutes. This gives a lighter, puffier pudding.
- Tip 2: Use ice-cold batter and smoking hot oil. The temperature shock makes the pudding rise.
- Tip 3: Brown the sausages first. This gives them color and flavor, and starts the cooking process.
- Tip 4: Do not open the oven door during baking. A sudden drop in temperature will cause the pudding to collapse.
Scientific Background
The batter rises because the cold liquid hitting the hot oil creates steam, which expands the batter. The gluten network in the flour traps the steam, creating pockets of air. The Maillard reaction between the proteins and sugars in the batter creates the golden brown color and crispy texture. The sausages release their juices into the batter, adding flavor.
Fine Dining – Professional Techniques
- Plate composition: Cut a generous portion of Toad in the Hole and place on a warm plate. Add a spoonful of onion gravy and a portion of mashed potatoes.
- Texture contrast: Crispy batter, juicy sausages, smooth gravy, creamy mash.
- Temperature contrast: Serve hot. The pudding should be crispy, the sausages piping hot.
- Aromatic additions: Fresh thyme in the batter. A sprinkle of sea salt on the pudding before serving.
Sensory Radar
- Appearance: Golden brown puffed batter, sausages peeking out
- Aroma: Roasted sausages, baked batter, herbs
- Taste: Savory, rich, slightly salty
- Texture: Crispy edges, soft center, juicy sausages
Pairing
- Beer: British ale, cider, stout
- Wine: Red wine – Rioja, Shiraz
- Non-alcoholic: Sparkling water, elderflower cordial
Preparation Variations
- With vegetarian sausages: Replace pork sausages with vegetarian alternatives.
- With onion wedges: Add sliced onions to the roasting pan before adding the batter.
Allergens and Dietary Information
Contains: Gluten, eggs, milk • Gluten: Yes (from flour) • Not suitable for: Coeliac disease, egg allergy
Suitable For
Family dinner, Sunday lunch, comfort food, weeknight dinner
Substitution Catalogue
- Pork sausages: Chicken sausages, vegetarian sausages
- Whole milk: 2% milk, oat milk
- Vegetable oil: Canola oil, sunflower oil
FAQ
Why is my Toad in the Hole flat?
The oil was not hot enough, or the oven door was opened during baking. Heat the oil until smoking and do not open the oven.
Can I make the batter ahead of time?
Yes. Make the batter up to 24 hours ahead and store in the fridge. Bring to room temperature before using.
What can I serve with Toad in the Hole?
Onion gravy, mashed potatoes, steamed green vegetables, or baked beans. A pint of ale is the traditional accompaniment.
Can I use a different type of sausage?
Yes. Use any good-quality pork sausages, or try chicken or vegetarian sausages.
WAGUU Petr Advises: Cooking for 6 or More?
6–8 people: Use a larger roasting pan. Double the batter and sausages. 10+ people: Make two smaller Toads in the Hole or use a large roasting pan. Increase baking time by 5–10 minutes.
Sides and Serving
Storage and Reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat in oven at 350°F for 10–15 minutes. The pudding will lose some crispness.
Author: WAGUU Petr & Team • Published: 1 Oct 2026
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Most Common Mistakes
- Flat pudding – Oil not hot enough or oven door opened. Heat oil until smoking and do not open the oven.
- Soggy batter – Not enough oil or oven not hot enough. Use plenty of oil and preheat to 425°F.
- Undercooked sausages – Not browned first or oven too cool. Brown sausages first and bake at 425°F.
- Sticking to the pan – Not enough oil. Use a generous amount of oil and ensure the pan is smoking hot.