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    Toad-in-the-hole with Apple Sauce

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    Toad-in-the-hole with Apple Sauce

    • Nut Free
    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 2 x 400g packs Waitrose 6 English pork, fresh leek and chive sausages
    • 1 red onion, cut into wedges
    • 200 g plain flour
    • 2 eggs, beaten
    • 500 ml semi-skimmed milk
    • 1-2 tbsp Cooks’ Ingredients Dijon wholegrain mustard
    • 15g pack fresh chives, snipped into 2cm lengths
    • 6 heaped tsp Waitrose bramley apple sauce


    1. Preheat the oven to 220°C, gas mark 7. Twist each sausage in half, then cut to form two smaller sausages. Divide between six 250-300ml ovenproof dishes, then scatter over the red onion. Place the dishes on a baking sheet and cook in the oven for 15-20 minutes, or until beginning to brown, turning half way through the cooking time.
    2. Meanwhile, sift the flour and a pinch of salt into a bowl. Make a well in the centre, crack in the eggs and gradually whisk in half the milk. Beat well for 2 minutes, then stir in the rest of the milk. Add the mustard and chives, then season.
    3. When the sausages are beginning to brown, remove them from the oven and immediately share the batter evenly between each dish. Spoon a heaped teaspoon of the apple sauce into the centre of each and top with a little freshly ground black pepper. Cook for a further 35-40 minutes or until well risen and golden brown. Serve immediately with steamed fine green beans.

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    Cook's tips

    Make one large toad-in-the-hole using a medium-sized roasting tin, and bake for
    40-45 minutes, until well risen and golden brown.


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    5 stars