There’s something wildly comforting about a dish that proudly calls itself Toad in the Hole. It sounds like a children’s story, doesn’t it? But oh, it’s very real — and very delicious. I remember the first time I made it on a rainy Sunday in a borrowed flat with sausages from the corner butcher and not much else in the fridge. The batter puffed up like a golden balloon, the sausages peeked out all browned and proud, and the whole kitchen smelled like something Grandma might’ve made if she liked a bit of drama with her dinner.
This is Nigella’s take, which means it’s simple, bold, and gives the sausages their proper due. The trick is all in the heat — hot oil, hot oven, and no faffing about once the batter’s in. You’ve got to move like a Yorkshire ninja. It’s the kind of dish that looks impressive without needing to be. And honestly? It tastes like a hug.
Why You’ll Love It
- Puffiest Yorkshire-style batter, with golden edges and a custardy middle.
- Sausages get gorgeously crisped and juicy, nestled right in the batter.
- One-pan dinner — no fancy kit or hours of prep.
- Total crowd-pleaser. Even picky eaters fall for this.
- Comfort food that doesn’t require a culinary degree.
- Makes for brilliant leftovers (if there are any).
Ingredients
- 350ml whole milk
- 4 large eggs
- Pinch of salt
- 250g plain flour
- 400g good-quality pork sausages (about 6)
- 15ml goose fat, lard, or vegetable oil
- 4 sprigs fresh thyme (plus extra to serve if you’re feeling fancy)
How to Make It
Get your batter ready to roll:
Whisk the milk, eggs, and salt in a big bowl. Then whisk in the flour until smooth — it should look like thick cream. Let it rest while you sort your sausages. (Rested batter = better rise.)
Turn those sausages into little pillows:
Squeeze the meat from each sausage and shape into little fat patties. Think meatballs that couldn’t be bothered. You’ll end up with 12 or so.
Sizzle to start the magic:
Preheat your oven to 220°C (Gas 7). Add your fat or oil to a heavy roasting pan and pop it on the hob. Brown the sausage patties in the hot fat for about 1 minute per side. You want colour, not fully cooked.
Batter up, quickly now:
Pour the rested batter over the hot oil and sausages — don’t hang about! Scatter in the thyme sprigs and get the pan into the oven pronto. The heat is key.
Bake until puffed and proud:
Bake for 40 minutes. Don’t open the oven. Not once. That batter needs uninterrupted heat to puff. Trust me, it’s worth the suspense.
Serve it golden and bubbling:
Once it’s risen and golden with crisp edges and a centre that jiggles slightly but holds, pull it out and serve hot. Sprinkle with extra thyme if you’re in show-off mode.
Common Mistakes and How to Dodge Them
Why didn’t my batter rise?
Either the oven wasn’t hot enough, or you poured the batter into cold fat. Always preheat the dish and oil first.
Why is it soggy in the middle?
It’s undercooked. The centre should be custardy, but not raw. Give it the full bake time.
Can I just use whole sausages?
You can, but the patties give more browning and don’t make the batter collapse — plus, they’re more fun to eat.
Why does it taste bland?
Use well-seasoned sausages and don’t skimp on the thyme. You can even add mustard powder or a pinch of pepper to the batter if you like.
Storage and Reheating
Fridge: Cool leftovers and store in an airtight container for up to 3 days.
Freezer: Wrap slices in foil or store in a freezer-safe bag. Use within 2–3 months.
Reheat in Oven: Cover with foil, bake at 180°C for 15–20 minutes until warmed through.
Microwave: Not ideal, but doable. Reheat in 30-second bursts. Batter might go soft but the flavour’s still there.
Avoid Air Fryers: They’ll crisp it too fast and dry out the sausages.
Frequently Asked Questions
Can I make it ahead of time?
You can prep the batter and sausages ahead, but bake just before serving for best results.
What other meats can I use?
Chicken sausages, veggie sausages, or even cooked leftover brisket chunks work — the batter loves anything with flavour.
Can I make it vegetarian?
Yes! Use veggie sausages and a neutral oil. Maybe toss in some mushrooms too.
What’s best to serve with it?
Mashed potatoes, onion gravy, peas, or roasted carrots. You can even eat it on its own — it’s that good.
Nutrition Facts (Per Serving)
- Calories: 280 kcal
- Fat: 21g
- Saturated Fat: 7.7g
- Carbs: 11g
- Sugar: 0.1g
- Protein: 11g
- Sodium: 530mg
Try More Nigella Recipes:
Nigella Toad In The Hole
Description
Nigella’s take on this classic is all crispy edges, juicy sausages, and golden puffed-up batter — the ultimate British comfort food.
Ingredients
Instructions
- Preheat oven to 220°C. Whisk milk, eggs, and salt, then whisk in flour. Let batter rest.
- Remove sausage meat from casings, form into small patties.
- Heat fat in roasting pan, brown patties 1 min per side.
- Pour batter over sausages and scatter in thyme.
- Bake for 40 mins without opening oven.
- Serve hot with extra thyme and gravy if you like.
Notes
- Always use hot fat and a preheated dish for the rise.
- Don’t open the oven during baking or it may sink.
- Use room-temp ingredients for the lightest batter.
- Try spiced sausages or herbs in the batter for a twist.