Woman’s Weekly Cookery Editor, Sue McMahon, shows you how to make this classic toad in the hole in this simple step-by-step video
Prep time: 15 mins
Cooking time: 50 mins
Total time: 1 hr 5 mins
Skill level: Bit of effort
Costs:Cheap as chips
- 30g (1oz) dripping or lard
- 454-500g packet good-quality pork and herb sausages
- 300ml (1/2 pint) milk
- 125g (4oz) plain flour
- 2 medium eggs
- Salt and pepper
- Set the oven to fairly hot gas mark 6 or 200°C.
- Place the dripping or lard in a smallish metal tin and place in the oven for 3-4 mins, or until melted. Add the sausages to the pan and turn to coat in the melted fat.
- Bake, towards the top of the oven for 15-20 mins or until the sausages are an even golden colour.
- While the sausages are cooking, prepare the batter. Pour the milk into the bowl of the food processor and add the flour, eggs and seasoning and whizz until blended. Chill the batter until it’s needed.
- When the sausages are browned pour over the batter – working quickly so as not to lose too much heat from the oven and immediately return the tin to the oven.
- Bake for about 20-30 mins or until the batter has risen and is golden in colour and crisp.
- Serve immediately.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.