Sausages in Yorkahire Pudding Batter or Toad in the Hole Recipe

click to rate
2 votes | 1362 views

Sausages wrapeed in bacon and cooked in a delicious most batter pudding.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.14 view details
  • 100g plain flour
  • 1 egg
  • 300ml equal mixture milk and water
  • 8 rashers streaky bacon
  • 8 good-quality pork sausages
  • 1 onion , thinly sliced
  • 1 tbsp vegetable oil


  1. Preheat the oven to fan 200C/conventional 220C/ gas 7.
  2. Sift the flour and a make a well in the centre and crack in the egg.
  3. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter.
  4. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
  5. Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal).
  6. Scatter over the onion and drizzle with oil.
  7. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
  8. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.


Add the recipe to which day?
« Today - Sep 27 »
Today - Sep 27
Sep 28 - Oct 04
October 5 - 11
October 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 64g
Recipe makes 4 servings
Calories 147  
Calories from Fat 42 29%
Total Fat 4.76g 6%
Saturated Fat 0.64g 3%
Trans Fat 0.09g  
Cholesterol 47mg 16%
Sodium 17mg 1%
Potassium 78mg 2%
Total Carbs 21.47g 6%
Dietary Fiber 1.1g 4%
Sugars 1.2g 1%
Protein 4.24g 7%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)




  • ruth martins
    March 15, 2010
    Thanks Claudia.
    Frank you nice a nice robust pork sausage to be able to cook within the same cooking time as the batter. there is a reason why it's called this but can't remember. Need to check...
    • Frank Fariello
      March 12, 2010
      I had, of course, heard tell about 'frog in a hole' and was curious about it. Now I can try it! By the way, any particular kind of sausage preferred?

      Leave a review or comment