Toad in the hole

Perfect with mash & greens

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Toad in the hole

Toad in the hole

Serves Serves 4
Time Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 677 34%
  • Fat 44.3g 63%
  • Saturates 17.3g 87%
  • Sugars 17.5g 19%
  • Salt 2.3g 38%
  • Protein 27.6g 55%
  • Carbs 44.1g 17%
  • Fibre 3.6g -
Of an adult's reference intake
recipe adapted from

Happy Days with the Naked Chef

By Jamie Oliver
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  • sunflower oil
  • 8 higher-welfare sausages
  • 4 sprigs of fresh rosemary
  • 2 large red onions
  • 2 cloves of garlic
  • 2 knobs of unsalted butter
  • 6 tablespoons balsamic vinegar
  • 1 level tablespoon vegetable stock powder or 1 organic vegetable stock cube
  • 285 ml milk
  • 115 g plain flour
  • 3 large free-range eggs
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recipe adapted from

Happy Days with the Naked Chef

By Jamie Oliver
Tap For Ingredients


  1. Whisk the batter ingredients together with a pinch of sea salt, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.
  2. Put 2 tablespoons of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
  3. When the oil is very hot, add the sausages – keep an eye on them and allow them to colour until lightly golden.
  4. At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.
  5. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
  6. For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.
  7. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy.
  8. Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!
recipe adapted from

Happy Days with the Naked Chef

By Jamie Oliver