Frying pan toad in the hole
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Mike English
Frying pan toad in the hole
When sage is cooked, the favour mellows. Here, it adds a burst of herby freshness to this British classic of sausages smothered in batter
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
700Kcal
Fat
43gr
Saturates
13gr
Carbs
37gr
Sugars
7gr
Fibre
3gr
Protein
39gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g plain flour
- 2 large eggs
- 100ml whole milk
- 1 tbsp chopped sage or 1 tsp dried, plus extra leaves (optional)
- 2 tbsp vegetable oil
- 4 sausages
- 1 medium red onion, cut into 6 wedges
Step by step
Get ahead
Make the batter a few hours ahead and keep in the fridge
- Start by making the batter – sift the flour into a mixing bowl with a good pinch of salt and some ground black pepper. Make a well in the middle and break in the eggs. Gradually whisk the eggs into the flour, adding the milk as you go. Stir in the sage and pop the batter in the fridge to chill for at least 30 minutes.
- Preheat the oven to 220°C, fan 200°C, gas 7. Heat 1 tablespoon of oil in a solid ovenproof frying pan (cast iron is ideal), with a 22cm base diameter. Add the sausages and brown for 3-4 minutes over a medium heat, turning regularly. Add the red onion and cook for a further 4-5 minutes, turning once.
- Add another tablespoon of oil to the pan and let it get really hot. Shuffle the sausages and onions around the pan to distribute evenly, then pour the sage batter over and around the sausages while it’s still on the hob. The batter should immediately start to bubble and set at the edges. Scatter over the sage leaves, if using, then carefully transfer to the oven and cook for 20-25 minutes until risen and crisp.
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Make sure you use oven gloves when removing the pan from the oven to serve, as the handle will be hot. Cut the toad into wedges and serve with gravy.TipIf your frying pan handle is not ovenproof, you can make this recipe in a roasting tin – add 2 tbsp oil to the tin and preheat in the oven for 10 minutes while browning the sausages and onions in a frying pan
