Name: Toad-in-the-Hole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 150g plain flour; 3 tsp English mustard powder; 2 eggs; 300ml milk; 3 sprigs thyme leaves, stripped; 8 fat pork sausages; 2 tbsp sunflower oil

If you’re after a cozy, hearty dish that’s a true British classic, you’re going to love this Toad-in-the-Hole Recipe. It’s like comfort food wrapped up in crispy golden batter with juicy sausages peeking out—perfect for an easy family dinner or any time you want something satisfying but fuss-free. I absolutely love how this turns out every single time, with that beautiful rise and crispness that makes it so irresistible. Keep reading, and I’ll share my favorite tips to help you nail this recipe the very first time you try it.

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Why You’ll Love This Recipe

Incredibly Easy to Make: The batter comes together in minutes with simple pantry staples, and you just bake it all together.
Impressively Delicious: That crispy, golden batter paired with sausages offers a mouthwatering combination that’s hard to beat.
Comfort Food at Its Best: Perfect for chilly evenings or anytime you want a filling, warming meal the whole family will adore.
Adaptable and Fun: You can customize it easily with herbs, spices, or even different sausages to make it your own.

The image shows a white rectangular baking dish filled with a baked dish that has a golden-brown, puffed base layer. On top of the base are several browned sausages scattered evenly across the dish. Between the sausages, there are bright red cherry tomatoes, slices of orange carrot, green broccolini, and wedges of red onion placed all over. Small sprigs of green rosemary are sprinkled on top, adding contrast to the vibrant colors. The dish is placed on a wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Toad-in-the-Hole Recipe is how the ingredients come together so simply yet deliver a rich, comforting result. Use good-quality sausages and fresh herbs if you can—those little details really lift this dish!

Plain flour: Provides the perfect base to create a light, crispy batter that rises beautifully in the oven.
English mustard powder: Adds a subtle kick and depth of flavor to the batter, making it more interesting than plain batter.
Eggs: Key to giving the batter structure and that lovely golden color when cooked.
Milk: Keeps the batter smooth and tender; full-fat works best for richness.
Thyme leaves: Fresh thyme adds lovely earthy, aromatic notes – fresh is best but dried can work in a pinch.
Pork sausages: Go for thick, fat sausages with good flavor; I love using ones with a bit of herbs or garlic.
Sunflower oil: A neutral oil that helps get the sausages golden and prevents sticking in the ovenproof dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up with this recipe sometimes because once you master the basics, it’s fun to experiment! Feel free to swap in your favorite sausages or herbs, or tweak the batter’s seasoning to suit your mood.

Herb Variations: I once tried using rosemary instead of thyme and loved the piney fragrance it added—it’s a nice twist.
Vegetarian Option: For a meat-free version, try thick veggie sausages or mushroom sausage substitutes and the batter works just as well.
Spicy Kick: Add a pinch of chili flakes or smoked paprika to the batter for a subtle heat that livens up the dish.
Different Oils: While sunflower oil is great, avocado or light olive oil adds a touch of fruitiness I enjoy on occasion.

How to Make Toad-in-the-Hole Recipe

Step 1: Whisk Up the Silky Batter

Start by mixing the plain flour and English mustard powder with a good pinch of salt in a bowl. This little mustard addition is my favorite trick—it gives the batter a subtle tangy warmth that really lifts the entire dish. Gradually whisk in the eggs and milk until you have a smooth, lump-free batter. Lastly, stir in the fresh thyme leaves for that lovely herbal note. You’ll notice the batter is a touch thinner than pancake batter, which is exactly what you want for puffiness in the oven.

Step 2: Sizzle the Sausages

Preheat your oven to 220C (or 200C fan). Heat the sunflower oil in a frying pan and brown your sausages on all sides; this locks in flavor and renders some fat that will make the batter extra tasty. Then transfer the sausages and oil into the bottom of an ovenproof dish. Make sure your dish is big enough to space out the sausages—you want room for the batter to puff up around them!

Step 3: Bubble and Bake

Pop the dish with sausages into the preheated oven for about 5 minutes to get everything nice and hot. Meanwhile, give your batter another quick whisk. Then carefully pour the batter over the hot sausages—this always gives me a little thrill as you see it start to bubble. Return the dish to the oven and bake for around 30 minutes. You’re aiming for a batter that’s risen high, beautifully browned, and crisp on top while still soft inside. No peeking too early here—a dry oven and steady heat make all the difference!

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Pro Tips for Making Toad-in-the-Hole Recipe

Use Room Temperature Ingredients: Bringing eggs and milk to room temp helps your batter rise better and cook evenly.
Preheat the Ovenproof Dish: Heating the dish with the sausages before adding batter makes it sizzle immediately—key to that perfect puff.
Don’t Open the Oven Early: Resist the urge to peek; this helps keep the heat steady so the batter puffs and crisps beautifully.
Use Thick Sausages: Thicker sausages stay juicy and deliver the best flavor contrast with the crispy batter.

How to Serve Toad-in-the-Hole Recipe

The image shows a rectangular metal baking tray filled with a golden brown baked dish. The dish has a textured, slightly puffed surface with browned edges. Several cooked sausages, dark brown and shiny, are embedded within the dish, some partially submerged and others fully visible on the top. There are also chunks of purple-red onions and some roasted orange carrots scattered throughout. The base appears light yellow with some green herbs mixed in, giving it a slightly speckled look. The tray is placed on a white marbled surface with a rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple here—sometimes a little dollop of good-quality English mustard on the side, because it adds that sharp punch that cuts through the richness perfectly. A sprinkle of fresh thyme on top just before serving adds freshness and looks so pretty, too!

Side Dishes

My go-to sides include creamy mashed potatoes and a heap of steamed greens like broccoli or green beans. If you want to make it more of a feast, some rich onion gravy or a simple caramelised onion chutney on the side makes everyone go crazy for this dish.

Creative Ways to Present

For special occasions, I like to serve personal mini toad-in-the-hole portions in small ramekins—perfect for showing off that puffiness and making it feel a bit fancy. Adding roasted cherry tomatoes and a sprig of thyme on top can really elevate the presentation and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover toad-in-the-hole keeps surprisingly well—you can pop it in an airtight container in the fridge for up to two days. I recommend eating it within this time frame because the batter is at its best fresh, but it still tastes good cooled down or reheated.

Freezing

I’ve frozen this once or twice with decent results. Just cool it fully, portion it out, and wrap it tightly before freezing. When you thaw it, the texture softens a bit, but reheated crisply it’s still enjoyable, especially if you don’t mind a softer batter.

Reheating

Reheating is best done in a hot oven to bring back some crispness—about 15 minutes at 180C works well. I avoid microwaving because it tends to make the batter soggy, and nobody wants sad toad-in-the-hole!

FAQs

Can I use different types of sausage for this Toad-in-the-Hole Recipe?

Absolutely! While pork sausages are traditional and deliver great flavor and fat content for the dish, you can try beef, chicken, or even vegetarian sausages. Just make sure they’re thick and flavorful to hold their own in the baking process.
Why does my batter sometimes not rise in Toad-in-the-Hole Recipe?

This usually happens if the oven is not hot enough, the dish isn’t preheated properly, or the batter ingredients are too cold. Using room temperature eggs and milk and pouring the batter into a hot dish helps achieve that classic puff.
What can I serve with Toad-in-the-Hole Recipe?

Traditional sides include mashed potatoes, onion gravy, and steamed or roasted vegetables like green beans or carrots. Mustard on the side adds a lovely zing as well.
Can I prepare the batter in advance?

It’s best to make the batter just before baking to ensure it retains its lightness and rising ability. However, you can mix dry ingredients ahead and add wet ingredients when you’re ready to cook.
Is this recipe suitable for a gluten-free diet?

You can adapt this Toad-in-the-Hole Recipe by substituting plain flour with a gluten-free flour blend, but the texture may be slightly different. Make sure to use gluten-free sausages as well.

Final Thoughts

This Toad-in-the-Hole Recipe has become one of those dishes I turn to when I want something filling, delicious, and fuss-free. Every time I pull this from the oven, I’m reminded why it’s such a beloved classic—the perfect combo of crispy batter and savory sausages is just unbeatable. Give it a go—you’ll enjoy the process and, more importantly, the very tasty result. Trust me, once you try this, it’ll become a staple in your kitchen like it has in mine!

Toad-in-the-Hole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 116 reviews

Author: Sophia
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Main Course
Method: Baking
Cuisine: British

Print Recipe

Description

Toad-in-the-hole is a traditional British dish featuring golden-brown sausages baked in a fluffy, savory batter infused with English mustard and thyme. This classic comfort food is easy to prepare and perfect for a hearty family meal, ready in under an hour and served best with mustard on the side.

Ingredients

For the Batter

150g plain flour
3 tsp English mustard powder
2 eggs
300ml milk
3 sprigs thyme leaves, stripped

For the Sausages

8 fat pork sausages
2 tbsp sunflower oil

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Instructions

Prepare the Batter: In a mixing bowl, combine the plain flour and English mustard powder along with a good pinch of salt. Gradually whisk in the eggs and milk until the mixture forms a smooth batter. Stir in the stripped thyme leaves to infuse the batter with herby flavor.
Brown the Sausages: Heat the sunflower oil in a frying pan over medium heat. Fry the fat pork sausages until they are golden brown on all sides. This step adds rich flavor and color to the sausages before baking.
Preheat the Oven and Arrange Sausages: Preheat your oven to 220°C (fan 200°C) or gas mark 7. Transfer the browned sausages along with any residual oil into a suitable ovenproof dish. Arrange the sausages evenly with space between each one to allow the batter to rise properly.
Heat the Dish: Place the ovenproof dish containing the sausages into the preheated oven for 5 minutes to ensure the dish is hot. This helps the batter start cooking immediately when poured in.
Pour Batter and Bake: Give the batter a final whisk to keep it smooth, then carefully pour it into the hot ovenproof dish over the sausages. Return the dish immediately to the oven and bake for about 30 minutes, until the batter is puffed up, golden-brown, and crisp.