Waitrose and Partners
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 340g Waitrose Duchy Organic 12 Free Range British Pork Chipolatas
  • 184g Waitrose Duchy Organic British Streaky Bacon Unsmoked (selected stores)
  • 1 tbsp olive oil
  • 1 Waitrose Duchy Organic Leek large, thinly sliced
  • 100g Waitrose Duchy Organic Plain White Flour
  • 2 Waitrose Duchy Organic British medium Blacktail Free Range Eggs
  • 200ml Waitrose Duchy Organic Semi-skimmed Milk
  • 3 tbsp Waitrose Duchy Organic Onion Marmalade (approx. 2-3 tbsp)


  1. Preheat the oven to 220°C, gas mark 7. Twist each chipolata in the middle, and cut into two small sausages. Stretch the rashers of bacon out with the flat of a knife and cut each into three slices. Wrap each sausage in a piece of bacon. Take a 12-hole muffin tray and drizzle a little oil into the base of each hole. Then divide the sliced leek between the holes, and top with two of the little bacon-wrapped sausages. Cook in the hot oven for 12-15 minutes until just starting to brown.

  2. While the sausages are cooking, sift the flour into a bowl and season. Whisk in the eggs and milk to make a smooth batter. Take the sausages out of the oven and pour the batter over them, then drop a little of the onion marmalade into the centre of each little toad hole.

  3. Return to the oven for a further 20-25 minutes until the batter is puffy, crisp and golden, and the sausages are browned and cooked through. Serve with creamy mashed potato, steamed green beans and, if you wish, an extra spoonful of onion marmalade.


Typical values per serving when made using specific products in recipe


1,553kJ/ 372kcals



Saturated Fat












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