Old Favourite Toad In The Hole

It was 6.40pm when I checked my watch from my desk.  I don’t know where the time had gone from 1.30pm to 6.40m?!.  I quickly typed out my last email of the day and jumped in the car, asking the question I always asked myself at this point in the day ‘What’s for dinner?.  I could remember accepting a rather posh packet of sausages from the Ocado delivery man and wondered what I could knock up with those…

When I did get home, I quickly read Horrible Histories to Edie & Freds (who had been in their pyjamas and dressing gowns since 4.30pm and watched home Home Alone), I settled them in to bed and waltzed (not literally!) in to the kitchen.  Aaron wasn’t feeling well – and therefore wanted comfort food…so I went for Toad In The Hole.  I once had a recipe for this classic dish with a red onion, thyme and mustard twist, but unfortunately I set that particular recipe book on fire (another story for another day!).


1 x packet of six sausages
1 x red onion (I always buy pre-sliced)
1 tablespoon of wholegrain mustard
1 x splash of Olive Oil
100g of plain flour
1 x egg

Start by mixing your batter – I always like my batter to settle for at least 30 minutes before pouring in to the oven (same for Sunday Yorkshire Puddings too).  Sieve the flour in a bowl, make a well in the centre and place you egg, start mixing gradually adding the milk until all the milk has gone.  Mix in the mustard – add thyme at this point if you have any (I didn’t) and season, leave to stand.

Chop your onions – mine are already pre-sliced, but if yours aren’t, chop them in to quarters and add to the bottom on an ovenproof dish.  put the sausages on top and splash with Olive Oil.  Roast in a pre-heated oven (200C/180 fan) oven for 20 minutes.  After 20 minutes add the batter mix as quickly as possible and leave in the oven for another 40 minutes.

After 40 minutes, the house will smell amazing, you’ll be starving and you can serve up this winter-warming dish!