Updated 30 September 2026
Toad in the hole is simply sausages baked in Yorkshire pudding batter, and it is one of the great British teatime dinners. The sausages are the easy bit. The batter is where it goes right or wrong. This toad in the hole batter recipe uses the equal-volume method, so it rises tall and crisp every time. There is a quick onion gravy to go with it too.
Serves: 4 | Prep: 10 minutes, plus resting | Cook: 40–45 minutes
Ingredients
For the batter - 3 large eggs - The same volume of plain flour as the eggs (about 140g) - The same volume of milk as the eggs (about 175ml) - A good pinch of salt
For the toad - 8 pork sausages (about 700g). Our 12x Pork Sausages 700g Pack (£6.98) gives you 12, with 4 left for breakfast. - 3 tbsp beef dripping, lard or vegetable oil - A few sprigs of thyme or sage (optional)
For the onion gravy - 2 onions, thinly sliced - 1 tbsp butter - 1 tbsp plain flour - 500ml beef stock - 1 tsp Worcestershire sauce
The toad in the hole batter: equal volumes
The easiest foolproof batter is to measure by volume, not weight. Crack the eggs into a measuring jug and note the level. Then use the same volume of flour and the same volume of milk. This ratio always gives a batter that puffs up.
- Tip the flour and salt into a bowl and make a well in the middle.
- Add the eggs and whisk, gradually drawing in the flour, until you have a thick, smooth paste.
- Slowly whisk in the milk until the batter is like single cream.
- Rest the batter for at least 30 minutes at room temperature, or overnight in the fridge. Resting relaxes the gluten and gives a taller rise. Whisk it again just before using.
Method
- Heat the oven to 220°C (200°C fan, gas 7).
- Brown the sausages. Put the fat and sausages in a roasting tin (about 20 x 30cm) and roast for 10–15 minutes until they are browned all over and the fat is smoking hot.
- Pour in the batter. Working quickly, take the tin out, lay the herbs on top and pour the batter around the sausages. It should sizzle as it hits the fat. Put it straight back in the oven.
- Bake for 25–30 minutes until the batter is well risen, deep golden and crisp. Don't open the oven door for the first 20 minutes, or it will sink.
- Check that the sausages are cooked through: steaming hot, with no pink in the middle.
Quick onion gravy
While the toad bakes, cook the onions slowly in the butter for 15–20 minutes until soft and golden. Stir in the flour, then gradually add the stock and Worcestershire sauce. Simmer for 5 minutes until thickened, then season.
Why didn't my toad in the hole rise?
- The fat wasn't hot enough. This is the most common reason. The fat must be smoking before the batter goes in.
- The oven door was opened too early. Wait for at least 20 minutes.
- The batter was too thick or too thin. Stick to equal volumes.
- The tin was too big. A shallow layer of batter spreads out rather than climbing. Use a tin about 20 x 30cm for this quantity.
- The batter was cold. Cold batter works, but room-temperature batter tends to rise more evenly. Take it out of the fridge 30 minutes ahead.
Which sausages for toad in the hole?
Good-quality pork sausages with a decent meat content hold their shape and flavour best. Our pork sausages come in packs of 6, 12 and 24: 6x Pork Sausages - 350g Pack (£3.49), the 12-pack above, and the 24x Pork Sausage MEGA BBQ Party Pack (£13.96) for filling the freezer. Brown them well first, because the colour adds flavour to the dish.
Variations
- Mustard toad: whisk a teaspoon of wholegrain mustard into the batter.
- Red onion toad: add wedges of red onion to the tin with the sausages.
- Bacon-wrapped: wrap each sausage in a rasher of streaky bacon before browning.
- Individual toads: use a muffin or Yorkshire pudding tin, with one sausage in each hole, and bake for 18–20 minutes.
What to serve with toad in the hole
Onion gravy is essential. Add mashed potatoes, buttered peas, green beans or carrots. For a classic Sunday teatime, add braised red cabbage.
For more sausage ideas, see our pork cuts guide, and browse our sausages, burgers and sausages and all pork.
Toad in the hole batter FAQs
What is the batter for toad in the hole?
It is a Yorkshire pudding batter: eggs, plain flour and milk in equal volumes, with a pinch of salt, rested before baking.
Should toad in the hole batter be rested?
Yes. Rest it for at least 30 minutes, or overnight in the fridge, for a taller, lighter rise.
What temperature do you cook toad in the hole?
220°C (200°C fan, gas 7). Brown the sausages in the hot fat for 10–15 minutes first, then bake with the batter for 25–30 minutes.
Can you make toad in the hole batter the day before?
Yes. Cover it and keep it in the fridge overnight, then take it out 30 minutes before using and whisk well.
Why is my toad in the hole soggy in the middle?
The fat probably wasn't hot enough, or the batter layer was too deep. Use a smaller tin and make sure the fat is smoking hot before you pour the batter in.