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Cheat's toad-in-the-hole recipe

12 ratings

This speedy and easy version of toad-in-the-hole uses quick-cook chipolata sausages and pancake mix for the batter. It's a great way to get a satisfying and hearty dinner on the table in 35 minutes. See method

Serves 4
5 mins to prepare and 30 mins to cook
452 calories / serving

Ingredients

8 chipolata sausages, separated
2 tsp vegetable oil
155g bottle pancake shaker mix
1 large egg, beaten
180g pack curly kale
350g broccoli, cut into florets
4 heaped tsp onion gravy granules

Each serving contains

Energy
1895kj
452kcal 23%
Fat
22g 31%
Saturates
7g 35%
Sugars
7g 8%
Salt
1.8g 30%

of the reference intake
Carbohydrate 41.7g Protein 22.1g Fibre 5.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Gently pinch the middle of each sausage, then twist and cut to make 16 smaller sausages. Divide the oil between 8 holes of a nonstick muffin tin and tilt the tin to make sure the holes are covered evenly. Divide the sausages between the holes and bake for 12 mins.
Meanwhile, shake the bottle of pancake shaker mix to loosen. Pour in the beaten egg and 200ml cold water. Replace the cap and shake the bottle for 2 mins or until the mixture is smooth.
Remove the sausages from the oven and increase the heat to gas 7, 220°C, fan 200°C. Gently shake the tin to move the sausages around a little, then pour the batter equally into the 8 holes so the sausages just poke through the top. Return to the oven and bake for 15-17 mins until puffed up and golden (do not open the oven door before this).
Meanwhile, simmer the kale in a pan of boiling water for 6 mins, adding the broccoli after 2 mins. Drain. Put the gravy granules in a measuring jug and add 280ml boiling water. Whisk for 1 min or until smooth. Serve with the mini toad-in-the-holes, kale and broccoli.

See more Sausage recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.