Classic English Toad-in-the-Hole

DinnerComfort FoodPorkSausage

The English classic Toad-in-the-Hole—sausage links baked in a Yorkshire pudding like flour egg batter.

Photography Credit: Elise Bauer

“Toad in the hole,” a weird name for a dish, isn’t it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it’s sausages cooked in what is essentially Yorkshire pudding.

To me the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows?

In any case, this recipe has a playful name, and much like its cousin “pigs in a blanket,” is a hit with kids.

I first posted a recipe for Toad in the Hole back in 2003. I wasn’t quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe. Hope you enjoy it!

Classic English Toad-in-the-Hole Recipe

  • Prep time: 35 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4-6


  • 1 1/2 cup  (180 g) of all purpose flour
  • 1 scant teaspoon Kosher salt
  • Pinch of freshly ground black pepper
  • 3 eggs, beaten
  • 1 1/2 cup (350 ml) milk
  • 2 Tbsp melted butter
  • 1 Tbsp vegetable oil
  • 1 lb (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)


1 Make batter: In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

2 Pre-heat baking dish: Coat the bottom and sides of an 8x12 or 9x9 ceramic or metal casserole dish with vegetable oil (we use high smoke point rice bran oil or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F(220°C).

3 Brown the sausages: While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.

4 Pour batter over sausages: When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages.

5 Bake: Bake at 425°F(220°C) for about 20-30 minutes or until the batter is risen and golden.

Serve at once.

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Toad in the Hole

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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89 Comments / Reviews

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Did you make it? Rate it!

  • Ashley

    Absolutely fab! Big hit with the kids! (I have picky eaters) question though… Any tips on the batter for this and Yorkshire pudding to get it rise properly in the US?


  • LobsterWoman

    I just told my son I was making this again tonight and I got an “Awesome”. Who knew? I made this once before and honestly, it turned out better than the ones I used to make when we lived in England. I was never any good at making Yorkshires (most Brits get Aunt Bessie’s out of the freezer section anyway!) I used a glass pan once but got stopped by a helpful local before I had a disaster. Pan must be just smokin and I used a touch of goose fat in the oil.


  • Stephanie

    I’ve made this before, but tonight pouring the batter into my Pyrex (might be glass casserole dish) made it shatter into 4 large pieces! Batter all over and inside my oven. It was pouring the cold batter into the hot dish that did it (and yes, I let sit out 1/2 hour). I highly recommend using a metal dish!

  • Michael

    I save beef drippings specifically for this and Yorkshire pudding.

  • Darren

    The only variation to this recipe that I use is lard. I put lard (real lard, not Crisco) in the dish and pre-heat the dish 450 and have the lard spitting. Once I have mixed the batter by hand, I use an electric whisk. This helps the batter become lighter and usually rises better. I cover my batter and leave in the fridge for at least an hour before using and give it a quick stir before pouring over the sausages. Using lard makes a big difference i the taste, tried using bacon fat, but US bacon is to salty. My whole family loves this, along with my Yorkshire puddings.

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