Toad in the hole, a tale of two sausages

Without meaning to be ironic, I took a recipe from BBC’s Good Food, 101 Low Fat Feasts, and substituted full fat milk and (for Boy’s portion) added cheddar cheese.

toad in the whole prok sausagesIf you want to be good, stick with semi-skimmed milk and omit the cheese. Because Boy is on a high-fat diet (and is also a fussy eater), I also ended up using two types of sausages from our local butcher, Halls in Cricklade High Street. I opted for chipolatas for Boy and the Chilli and Leek for ourselves. On reflection, I think this recipe works best with a good quality traditional sausage. But don’t be afraid to experiment!

You’ll need-

  • 8 good quality sausages
  • 1 red onion
  • sprig of fresh thyme
  • 2 tbsp
  • 100gr/4oz plain flour
  • 1 medium egg
  • 300ml/1/2 pt milk (I used full fat, but semi-skimmed is fine and lowers the fat content)
  • 1 tsp mustard (I used Leith’s mustard with horseradish, which has quite a bite. BBC GF says use 2 tsp  of whole grain. Flavour according to taste).
  • Cheddar cheese crumbled (optional if you want to make it richer and add calories).

raw pork sausagesMaking the toad-in-hole is relatively straightforward and takes about 10 minutes.

  1. First, preheat the oven to 200 c, fan 180 c, Gas Mark 6.
  2. Cut the onions into wedges, then tip into a shallow non-stick tin, about 23 x 30cm, 9 x 12 in. I usually line with foil to save on scrubbing later.
  3. Arrange the sausages on top. Drizzle oil over and roast for 20 minutes.
  4. Chop the thyme.
  5. Meanwhile, sift the flour, then whisk together the eggs, flour, adding the milk gradually to form a batter.
  6. If you want to add the cheese, do so at this stage. Sprinkle it over the sausages.
  7. Quickly pour the batter over and return to the oven for 40 minutes, but check towards the end of this time. Remove the dish when the batter is risen and golden.
  8. Serve with vegetables. Cabbage and broccoli go well.
cheese on toad in the hole

adding cheese

This recipe serves 4. Fat content depends on which sausages you use and whether you opt for full fat milk or not. The low-fat version (using low fat sausages) can be as low as 7grs of fat a serving.

For CFers, using juicy pork sausages, full fat milk and adding the cheese , you can get the fat content up to 25gr easily.


Joining with Honest Mum’s Tasty Tuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.

Tasty Tuesdays on HonestMum.comLink up your recipe of the week

About sarah

Old enough to know better, still young enough not to care. Property lawyer, sometime developer, writer and mother, coffee lover and cat-napper. I blog about life as a mum in North Wilts.
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15 Responses to Toad-in-the-hole

  1. Such a classic dish, but one I very rarely make, on the list for next week – thank you!

  2. Corina says:

    I love the addition of the onion and the cheese in this – I’ve only ever made it with just sausages in before but I might try a variation next time now.

  3. Looks really great. I haven’t made toad in the hole in ages. I think I will now.

  4. Alison says:

    I like the idea of cheese in it, looks lovely

  5. Honest Mum says:

    Oh wow, y to the u to the m (sorry got all cheerleadery on you there)-total winter warmer! Love this, thanks so much for linking up to #tastytuesdays…never forget you were one of the first to link up when I started this food linky and it wouldn’t be the same without you! Loving your posts x

  6. Charly Dove says:

    Wow this looks utterly divine Sarah – haven’t had toad in the hole for ages either!!

  7. Helen Wills says:

    Oh I have to do this to accomodate my wheat free diet – I have been known to make a lasagne with one end gluten free and the rest normal. I have to put a sticker on my end before it goes in the oven!
    Love toad in the hole

    • sarah says:

      Hi Helen, always tricky cooking for different needs! I often end up doing a smaller one in a ramekin, and having to adjust the cooking times! Perhaps one day someone will invent an effective flexible dish divider!

  8. I love the title! And adding cheese is a great idea – definitely one to try. Thanks so much for joining in with #recipeoftheweek. I’ve pinned and tweeted this post and there’s a fresh linky live now. I hope you’ll pop over and join in again this week, if you haven’t already!

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