By Simon    

February 7, 2014

A great twist on the British classic - Toad in the hole - This way you get to really see the little patties of meat poking there heads out of the delicious battery hole, hiding the beautiful caramelised onions deep within. Give it a go..... it's fun and defo one of those dishes that will get you wanting a second helping. Truly a simple supper.....

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 6


12 Sausages

2 White onions

Vegetable oil

350 ml Full fat milk

4 Eggs

1 Pinch Salt

250 Grams Plain flour

2 Sprig Fresh thyme


For this recipe you will need a heavy round roasting tin 28cm.  Pre heat your oven to 220c.

So....... this may seem a tad strange but simply extract all the lovely meat from the sausage skins, and form into 12 equal round patties, wash your pinkies.

To make the batter - whisk the eggs, milk and salt together.  Next add the flour and continue whisking to a smooth airy mixture.

To the roasting dish add a good glug of oil, lay the sliced onions in the bottom, season with salt and black pepper and place your meat patties on top.  Give them a good blast in the oven for 10-15 mins, shaking around occasionally until golden. Remove from the oven and quickly pour your batter mix into the tin and return to the oven.  Shut the door and do not open until the batter has risen and looks mouthwateringly delicious, about 40mins and serve straight to the table.

Today we served with vine tomatoes,  drizzled with a little olive oil, worcestershire sauce and sea salt, and roasted in the oven along with toad and some creamy, buttery, mashed potatoes, using all the juices from the roasted tomatoes as the sauce for the toad.  So give it a's fun and such a wonderful simple, delicious supper.....


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