I make this when only golden Yorkshire pudding, juicy sausages, and rich gravy will do. One pan, big comfort, and absolutely no leftovers.

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I’m obsessed with Mini Toad in the Hole because it gives me the best bits first: snappy cocktail sausages, puffed-up Yorkshire pudding edges, and that savoury batter middle that soaks up gravy like it was born for it. I love how each little portion feels greedy in the right way, with crisp bits, soft bits, and proper sausagey bite in every forkful.

And yes, I will absolutely go back for the one with the most browned edges. But that’s the point.

No fuss, no pretending. Just plain flour doing its job, sausages showing off, and supper sorted every single time.

Ingredients

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Cocktail sausages bring the juicy, salty bite everyone secretly reaches for first.
Plain flour gives the batter body, so it puffs instead of flopping.
Eggs help everything rise and add that soft, custardy middle.
Milk keeps the batter light, creamy, and not too heavy.
Salt wakes up the whole thing, because bland batter is just sad.
Black pepper adds a tiny kick without scaring picky eaters away.
Vegetable oil gets the edges crisp and golden, which is the best bit.
Beef dripping makes it richer, more old-school, and properly comforting.
English mustard adds a warm little zing if you’re into that.
Plus, this is proper comfort food, not pretending to be a salad.
Basically, it’s crispy edges, soft middle, and sausage joy in mini form.

Ingredient Quantities

12 cocktail sausages (about 400 g)

140 g plain flour

2 large eggs

200 ml milk

pinch of salt

1/4 teaspoon black pepper

2 tablespoons vegetable oil or beef dripping

1 teaspoon English mustard (optional)

How to Make this

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1. Preheat the oven to 220°C (200°C fan) and place a 20 x 30 cm ovenproof dish or 4 individual ramekins inside to heat.

2. Place the plain flour and a pinch of salt in a bowl and make a well in the centre.

3. Crack in the eggs, add the milk and the optional teaspoon of English mustard, then whisk until the mixture is smooth and free of lumps; stir in the black pepper.

4. Pour the vegetable oil or beef dripping into the hot dish and return to the oven for 3 to 5 minutes until the fat is smoking hot.

5. While the fat heats, prick the cocktail sausages a few times and, if you prefer, quickly brown them in a frying pan for 3 to 4 minutes to render some fat and add colour.

6. Arrange the sausages evenly in the hot dish and immediately pour the batter over them so it sizzles on contact.

7. Bake for 20 to 25 minutes without opening the oven door until the batter has risen and is golden and crisp on top.

8. Remove from the oven, let rest for 2 minutes, then cut into portions and serve immediately.

Equipment Needed

1. Ovenproof dish 20 x 30 cm or four individual ramekins
2. Oven
3. Large mixing bowl
4. Whisk
5. Measuring scales or measuring cups and spoons
6. Frying pan
7. Tongs or fork for handling and pricking sausages
8. Oven mitts or heatproof gloves

FAQ

How long do I bake Mini Toad In The Hole and at what temperature? Preheat oven to 220 C (200 C fan) or 425 F. Heat oil in the tray for 5 minutes, add sausages, pour batter over and bake for 20 to 25 minutes until puffed and golden.

Can I make the batter ahead of time? Yes. Mix batter and refrigerate up to 2 hours. Give it a quick whisk before pouring; a rested batter gives a slightly better rise.

What if my batter does not rise or is soggy? Make sure the oil and sausages are very hot when you pour the batter. Do not open the oven during the first 15 minutes. Use warm milk and room temperature eggs for best rise.

Can I substitute the sausages or make this vegetarian? Yes. Use plant-based sausages or sliced mushrooms and caramelized onions as a vegetarian option. Choose sausages about cocktail size so cooking times remain similar.

How do I store and reheat leftovers? Cool completely, refrigerate in an airtight container up to 3 days. Reheat in a 180 C (160 C fan) oven for 10 to 15 minutes to restore crispness. Microwaving will make it soggy.

Any tips for extra flavour? Stir 1 teaspoon English mustard into the batter or brush sausages with a little brown sauce before baking. Fresh thyme or a sprinkle of grated cheese on top works well too.

Mini Toad In The Hole Recipe Substitutions and Variations

Cocktail sausages
- Vegetarian or vegan mini sausages (soy, pea protein)
- Frankfurters or hot dog sausages, halved if large
- Cooked breakfast sausages or sliced smoked sausage (kielbasa)
Plain flour
- Self raising flour (omit any added leavening in recipe)
- Gluten free all purpose flour blend, 1:1 substitution
- Whole wheat flour, use same amount but expect denser texture
Milk
- Oat milk or soy milk for a dairy free option
- Semi skimmed or whole milk for richer batter
- Buttermilk, thin with a splash of water if batter seems too thick
Vegetable oil or beef dripping
- Butter, melted, for richer flavor (use same quantity)
- Olive oil or sunflower oil for a neutral cooking fat
- Vegetable shortening or lard for traditional richness

Pro Tips

– Warm the milk and bring the eggs to room temperature before mixing. The slightly warmer liquid helps the batter hydrate more evenly and gives a lighter, taller rise.

– Get the fat in the dish properly smoking hot, then work quickly. Pour the sausages in and add the batter straight away so it sizzles on contact. If the fat cools too much the batter will not puff or crisp as well.

– Lightly brown the sausages first for colour and extra flavour, but do not overprick them. A few small pricks release steam and prevent splitting, but too many will dry the sausages out.

– If you want extra interest, fold in a tablespoon of grated hard cheese or a tablespoon of chopped fresh herbs to the batter. Add them sparingly so they do not weigh the batter down.

Mini Toad In The Hole Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I make this when only golden Yorkshire pudding, juicy sausages, and rich gravy will do. One pan, big comfort, and absolutely no leftovers.

Servings

servings

Calories

554

kcal

Equipment: 1. Ovenproof dish 20 x 30 cm or four individual ramekins
2. Oven
3. Large mixing bowl
4. Whisk
5. Measuring scales or measuring cups and spoons
6. Frying pan
7. Tongs or fork for handling and pricking sausages
8. Oven mitts or heatproof gloves

Ingredients

12 cocktail sausages (about 400 g)
140 g plain flour
2 large eggs
200 ml milk
pinch of salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil or beef dripping
1 teaspoon English mustard (optional)

Directions

Preheat the oven to 220°C (200°C fan) and place a 20 x 30 cm ovenproof dish or 4 individual ramekins inside to heat.
Place the plain flour and a pinch of salt in a bowl and make a well in the centre.
Crack in the eggs, add the milk and the optional teaspoon of English mustard, then whisk until the mixture is smooth and free of lumps; stir in the black pepper.
Pour the vegetable oil or beef dripping into the hot dish and return to the oven for 3 to 5 minutes until the fat is smoking hot.
While the fat heats, prick the cocktail sausages a few times and, if you prefer, quickly brown them in a frying pan for 3 to 4 minutes to render some fat and add colour.
Arrange the sausages evenly in the hot dish and immediately pour the batter over them so it sizzles on contact.
Bake for 20 to 25 minutes without opening the oven door until the batter has risen and is golden and crisp on top.
Remove from the oven, let rest for 2 minutes, then cut into portions and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.