Five proper sausages baked into a golden cloud of Yorkshire pudding

Toad in the hole is what happens when a Yorkshire pudding and a tray of sausages agree to share a tin. The batter is one bowl and four ingredients. The rest is heat and nerve: smoking-hot fat, batter poured around browned sausages, and an oven door that stays shut. What comes out is puffed, golden and crisp at the edges, with proper beef sausages baked right in. Onion gravy over the top, and dinner is a wedge, not a serve.

1 hr 25 mins 4 servings Prep 40 minsCook 45 minsMain CourseBritish

Ingredients

  • 5 Your Farmer grass-fed beef sausages
  • 140g plain flour
  • ½ tsp salt
  • 3 eggs
  • 200ml milk
  • 2 tbsp olive oil or beef dripping
  • 1 tbsp butter (for the gravy)
  • 1 brown onion, thinly sliced (for the gravy)
  • 1 tbsp plain flour (for the gravy)
  • 300ml beef stock (for the gravy)
  • 1 tsp Worcestershire sauce (for the gravy)

Instructions

For the batter

Whisk the flour and salt in a bowl. Make a well, crack in the eggs, and whisk in the milk gradually until the batter is smooth and the thickness of pouring cream. Rest at room temperature for 30 minutes — the rest is what makes it puff.

140g plain flour3 eggs200ml milk

For the toad

Towards the end of the rest, preheat the oven to 220°C. Pour the oil into a metal roasting tin (about 20cm x 30cm), add the sausages, and put the tin in the oven for 10 minutes, until the fat is smoking hot and the sausages are starting to brown.

2 tbsp olive oil5 sausages

Working quickly, pour the batter around the sausages — it should sizzle at the edges — and get the tin straight back in the oven.

Bake for 25–30 minutes until puffed, deep golden and crisp at the edges. Don't open the oven door for the first 20 minutes.

For the onion gravy

While the toad bakes, melt the butter in a saucepan over medium-low heat and cook the onion for 10–12 minutes until golden. Stir in the flour for 1 minute, then gradually add the stock and Worcestershire and simmer until glossy.

1 tbsp butter1 onion300ml beef stock

Cut the toad into wedges at the table and serve with the onion gravy and steamed greens or peas.

Appears in

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
Sale price From $152.00Regular price $169.99
Preservative-free grass-fed beef sausages from Your Farmer — paddock-to-plate NSW & ACT delivery
Preservative & Gluten Free Grass-Fed Beef Sausages (5 pack)
Sale price $15.00Regular price $16.99

Half the Dish Is the Sausage

The batter in a toad in the hole is flour, eggs, milk and salt — deliberately plain, because every bit of flavour is meant to come from the sausage baked into it. That's why the sausage you start with decides the dish. Your Farmer® grass-fed beef sausages are coarse, meaty and preservative-free, so they brown properly in the hot fat and hold their shape while the batter puffs around them. A watery sausage does the opposite — it lets go of liquid into the tin, and the batter around it steams instead of crisping.

The batter side is simple physics: the 30-minute rest lets the flour fully absorb the liquid, and pouring it into smoking-hot fat sets the base instantly, which is what sends the edges climbing. Respect those two steps and it puffs every time. One honesty note on the clock: the times above include the half-hour batter rest, so mix the batter first and let the oven, the sausages and the gravy fill the wait. There's a pack of five in every grass-fed beef CSA share — which makes this the most impressive thing you can do with the most dependable thing in the box.

Swaps and Variations

A teaspoon of wholegrain mustard whisked into the batter is a quiet upgrade, and a few sage leaves or a rosemary sprig dropped into the hot fat with the sausages scents the whole tin. For small kids, make individual toads in a muffin tray with halved sausages — 15 to 18 minutes and every serve is all crispy edge. For more ways through the rest of the box, our guide to every beef cut has you covered.

Storage and Leftovers

Toad in the hole is at its absolute best straight from the oven, while the edges still crackle. Leftovers keep in the fridge for two days — re-crisp them in a 180°C oven for about ten minutes, and skip the microwave, which turns the batter soft. A leftover wedge with a fried egg on top is a breakfast worth getting up for. And if the sausages keep vanishing into other dinners first, an extra pack of the five solves it.

Frequently asked questions

Why didn't my toad in the hole puff up?

Almost always one of three things: the batter didn't rest, the fat wasn't smoking hot when the batter went in, or the oven door was opened early. Fix those three and it puffs every time.

Does the tin matter?

Yes — use a metal roasting tin. Ceramic and glass hold heat too slowly, and the batter won't get the instant sizzle it needs to rise.

Can I make the batter ahead?

Yes, up to a day ahead in the fridge. Bring it back towards room temperature and give it a quick whisk before pouring.

Can I make it gluten-free?

The sausages are already gluten-free. A gluten-free plain flour blend works in the batter, though it puffs a little less dramatically — still delicious under gravy.

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Vendor:Your Farmer

CSA Grass Fed Beef Share

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