Toad in the Hole

Toad in the Hole

Toad in the hole is a traditional English dish with sausages in Yorkshire pudding batter.  What’s better than sausages encased in a fluffy and golden Yorkshire pudding batter served with onion gravy.

Having visited Frank’s Farm, a local farmshop, new to us and bought some Sicilian sausages from Malloys Craft Butchery at Elsworth, which also coincided with Pancake day, we opted to give Toad in the Hole a try and we weren’t disappointed.

Cooking surfaces

Baking stone icon
Baking stone icon
Plate setter icon

BBQ Temperature




    1. We like to prepare our batter mixture well in advance of cooking and leave it in the fridge to get it nice and cold.  See our Yorkshire Puddings recipe for guidance.
    2. Set up your Big Green Egg for an indirect cook with the stainless steel grid and baking stone on top of your ConvEGGtor. Set your Egg to 200°C. Be careful not to go hotter, or you will burn the bottom.
    3. Once the Egg has reached temperature and the baking stone has warmed up, drizzle some oil into a heavy-based metal roasting tin (we used a heavy-based 35cm skillet) and place it into the Egg to heat up.
    4. Once the oil is hot, place your sausages in the pan and cook for 15 to 20 mins to get some colour.
    5. Remove the pan from the egg and close the lid.  Remove the sausages from the pan and place on a plate.  Give the batter a good mix and pour evenly into the tin.  Gently place the sausages into the batter mix.
    6. Pop the Toad in the Hole back into the Egg to cook for 20-25 mins.  Don’t be tempted to peak during the first 20 minutes of cooking; it needs to have some initial cooking time to rise, if you open it, it will flop.
    7. Once cooked, remove from the heat.  We served it with some onion gravy, roasted baby carrots, and peas, of course!


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