Oxford sausage toad-in-the-hole

Homemade sausages baked in crisp golden batter make a fabulous mid week supper from Lotte Duncan
By Lotte Duncan
Oxford sausage toad-in-the-hole
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 40 minutes plus resting time for batter
  • Effort: easy


For the batter

  • 150 g plain flour
  • 0.5 tsp salt
  • 2 eggs
  • 275 ml milk
  • 2 tbsp cream, preferably Jersey
  • 1 tsp honey
  • 1 tbsp wholegrain mustard
  • 4 sage leaves

For the sausages

  • 450 g minced pork
  • 1 large unwaxed lemon, and zest
  • 1 tbsp thyme, leaves
  • 0.25 tsp freshly grated nutmeg
  • 1 small egg, beaten
  • 1 pinches salt, and pepper
  • 50 g pork, dripping or lard


1. To make the batter, sieve the flour into a bowl and add the salt. Make a well in the centre and add the egg and half the milk. Gradually stir in the flour and beat until smooth. Stir in the remaining milk and then add the cream, honey, mustard and whole sage leaves. Cover and leave to rest for 15 minutes. 2. Set the oven to 220°C/gas 8. Make the sausages by combining all the ingredients together in a mixing bowl, seasoning well. Roll into balls about the size of a golf ball. 3. Heat half of the dripping in an ovenproof frying pan and cook the sausages until brown. Keep warm. 4. Melt the remaining dripping in the frying pan and heat until smoking. Pour in the batter and when it starts to bubble, place the sausages on top. Transfer to the oven and cook for 30 to 40 minutes, or until the batter is well-risen and golden brown. 5. Serve in big chunky slices with thick onion gravy.

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