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Toad in the Hole Recipe

Meatbox Toad in The Hole

Perfect Day for a toad in the hole.... always, especially when you use our

Grandpa’s Recipe Pork Sausages made using our Suffolk free range pork.

The name is real, this is our butchers Grandpa’s recipe, made daily by Grandpa himself. He uses his time honoured recipe with a simple and secret blend of ground spices They are fantastic and you must try.

Over to @eatlikeagirl for the recipe for this comfort food classic! Serve with your favourite gravy.

Toad in the Hole Recipe


300ml whole milk
110g plain flour
2 medium eggs
Oil or lard (lard is traditional and also adds great flavour)

Baking dish - this one is 24cm x 30 cm but use any that comfortably accommodates your 6 sausages with room for batter

6 Grandpa’s recipe pork sausages 

Preheat your oven to 220C.

Make your batter.
Combine the flour and half a teaspoon of salt in a bowl. Make a well in the centre and add the eggs. Whisky gently, pulling the flour in from the side. Add the milk in a steady stream stirring all the time. The batter should be pouring consistency. Leave to stand for an hour at least. This is important and allows the glutens to stretch, so don’t skip this. You can even leave it in the fridge overnight and it will be even better. Whisk before you use.

Put 2 tbsp of oil or lard in your baking tray and add the sausages. Roast for 10 minutes until they starting to brown and some of the fat has rendered. Remove from the oven and arrange the sausages so that they are well spaced. You need hot fat and high heat for good toad so be quick (and careful) now. Stir the batter and pour it gently around the sausages.

Cook for 25 minutes or so (this will depend on how keen your own is, domestic ovens vary!), keeping an eye on it after twenty minutes. When done the batter will be crisp and golden on top and spongy in the middle.



Recipe is Copyright © Niamh Shields 2020

1 comment

  • Fantastic recipes thank you.

    Dennis poxon

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