(Sausage roast in Yorkshire Pudding)


1 lb or 8 pork sausages (there is no reason beef can't be used instead).
4 oz plain flour
1 egg
1/2 pt milk
Salt and pepper to season

Cooking Instructions:

Lightly precook the sausages - Place them in a non-stick baking tray for 20 to 30 minutes at 200 C (400F).

Meanwhile place the flour with a pinch of salt in a bowl, drop the egg in the center and start to stir in with a fork, gradually add the milk a little at a time to incorporate all the flour into a batter with no lumps, beat with the fork, a balloon whisk or rotary risk for a few minutes (note - you can pop the flour, salt, egg and milk in a blender for a minute or two instead).

When the sausages are lightly cooked on the outside drain any excess fat off and pour the batter onto the still hot pan containing the sausages. Roughly arrange the sausages so they are well spread out to assist serving.

Bake for 30 minutes until the batter has risen and is brown on top.

Serve with gravy, mashed potatoes and the veg. of your choice. Or it can be served with "HP sauce" or equivalent brown sauce.


A non stick tray is important, or else it is difficult to serve without making a mess. You can make individual 'toads' using small pie tins. Sponge tins work fine with this recipe, you will need two 7inch tins for the quantity above. Lamb chops (cutlets), veal, or any type of good sausage can be substituted. You can also add a teaspoon of English mustard to the batter if you like the taste.

Submitted by: anonymous

See also:
Toad in the Hole version# 1
Luxury Toad in the Hole

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