Perfect this British classic for a spot of dinner time nostalgia.

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
Unsalted butter, for brushing on pan
675g sweet spiral pork sausages
120g plain flour
1 tablespoon sugar
1 teaspoon salt
4 large eggs
240ml milk
1 tablespoon yellow mustard, plus extra for serving

Serving suggestion: assorted mustards.

Preheat an oven to 205°C.

Lightly butter a medium well-seasoned cast iron pan. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.

Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.

Carefully, pour the batter over the partially-cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.

Serve the Toad-in-the-Hole, hot, in the pan with more mustard on the side.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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