Sausages baked in crispy Yorkshire pudding batter
Toad in the Hole
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
4
1 large dish
Difficulty
Easy
Cost
Budget
$
Toad in the Hole
Sausages baked in crispy Yorkshire pudding batter
★4.7(11)
British pork sausages baked in a golden, puffed Yorkshire pudding batter until the edges are dramatically crispy. Served with onion gravy and seasonal vegetables.
10m
Prep Time
35m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Toad in the hole is one of Britain's most whimsical dishes—sausages nestled in a glorious Yorkshire pudding that puffs up around them in the oven. It is simple, dramatic, and deeply satisfying.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 6 pork sausages
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup whole milk
- 3 tbsp vegetable oil or dripping
- Salt and pepper, fresh thyme leaves
Instructions
- 1
Whisk flour, eggs, milk, salt, and thyme into a smooth batter. Rest at least 30 minutes.
- 2
Preheat oven to 425°F. Brown sausages in a hot oven-safe skillet or roasting pan for 10 minutes.
- 3
Add oil to the pan with the sausages and heat in the oven until the oil is smoking hot, about 5 minutes.
- 4
Quickly pour the batter around the sausages—it should sizzle immediately.
- 5
Bake 25-30 minutes without opening the oven door until the batter is puffed, golden, and set. Serve with onion gravy.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Pork sausagesVegetarian sausages
Pre-brown vegetarian sausages before adding batter
Vegetable oilBeef dripping
Dripping gives the most traditional flavor and best puff
Tips & Storage
Pro Tips
Never open the oven door while baking—the rush of cool air will deflate the batter.
The oil must be smoking hot when you pour in the batter for the best puff.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Leftovers can be refrigerated but the batter will lose its puff.
Reheating
Reheat in a 400°F oven for 10 minutes. The batter won't re-puff but will crisp up.
Nutrition Facts
Per serving (175mg) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates26g
Fat30g
Fiber620mg
Sugar1g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why didn't my batter rise?
- The oil or pan wasn't hot enough, or the oven door was opened during baking.
- Can I use other sausages?
- Any good pork sausage works. Chipolatas or bratwurst are both excellent.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →