Toad-in-the-Hole with Chipolata Sausages | Ready in 1 Hour
A comforting classic, this toad-in-the-hole features chipolata sausages baked in a simple batter, making it an easy dish to prepare with the whole family. Serve with gravy and vegetables for a traditional British meal. See the original recipe here.
Allergens: Milk, Egg
Difficulty: Easy
Ingredients (4 servings)
- 12 chipolatas
- 1 tbsp sunflower oil
- 140g plain flour
- 2 eggs
- 175ml semi-skimmed milk
Not Included in Your Delivery:
- 1/2 tsp Salt
- Additional oil for greasing
Nutrition Values (per serving)
- Energy: 450 kcal
- Fat: 22g (Saturated: 8g)
- Carbohydrates: 36g (Sugar: 3g)
- Protein: 22g
- Salt: 1.5g
Utensils
- Whisk
- Roasting Tin (20x30cm)
- Electric Whisk
- Measuring Jug
- Oven Gloves
Step-by-Step Instructions
- Preheat the Oven: Set the oven to 220C/200C fan/gas 7. Place the chipolatas in a roasting tin with the sunflower oil and bake for 15 minutes, until browned.
- Prepare the Batter: In a bowl, combine the flour and ½ tsp salt. Create a well in the center, crack the eggs into it, and whisk using an electric whisk. Gradually add the milk while whisking continuously. Let the batter rest until the sausages are golden brown.
- Prepare the Tin: Once the sausages are done, carefully remove the tin from the oven (the fat will be very hot) and place it on the stovetop for a few minutes if necessary to heat the oil further.
- Make the Toad-in-the-Hole: Pour the batter into the tin over the sausages. Return the tin to the top shelf of the oven and cook for 25-30 minutes, until risen and golden.
- Serve: Once cooked, serve with gravy and your choice of vegetables. Enjoy this hearty, family-friendly meal!
Chef’s Tip
For a crispier batter, ensure the oil in the tin is hot before pouring in the batter.
