“We’ve given you toad in the hole recipes in the past and we’ve been trying to think how to make this awesome favourite even better. Well, we’re pleased to tell you that we can,” say Si King and Dave Myers, who revealed this new and improved take on the dish in their new book, The Hairy Bikers’ British Classics.

“Slicing the sausage really helps maximise the flavour and we think these mini versions – you could call them tadpoles in the hole – make perfect starters or canapés, if you’re feeling fancy. Kids love them too. And if you’re mega hungry, just eat three!”

Toad in the holes! (Andrew Hayes-Watkins/PA)
(Andrew Hayes-Watkins/PA)
Toad in the holes! (Andrew Hayes-Watkins/PA)
Print Recipe
Nutrition Facts
Mini toad in the holes
Amount Per Serving
Calories 312 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Cholesterol 85mg28%
Sodium 500mg22%
Potassium 254mg7%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 133IU3%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Mini toad in the holes

A teeny take on a tasty classic favourite.
Course: Appetizer, Canapes, Snack
Cuisine: British
Servings: 12
Calories: 312kcal
Author: Hairy Bikers


  • 1 tbsp (heaped) lard or goose or duck fat
  • 1 large onion sliced
  • 8 pork sausages
  • Sea salt

For the batter:

  • 150 g plain flour
  • 1 tsp dried sage
  • 2 eggs beaten
  • 275 ml whole milk


  • First, make the batter. Put the flour into a bowl and whisk it lightly to get rid of any lumps, then add a generous pinch of salt and the dried sage. Make a well in the middle and add the eggs. Work the eggs into the flour, then gradually add the milk.
  • Alternatively, put everything in a food processor and blitz until smooth. Leave the batter to stand for an hour.
  • Preheat the oven to 200°C/Fan 180°C/Gas 6. Divide the lard or goose or duck fat between two four-hole Yorkshire pudding tins or one 12-hole tin. Put the tins in the oven to heat up.
  • Bring a small pan of water to the boil. Add a pinch of salt and the onion slices. Simmer them for three minutes, then drain thoroughly. Cut the sausages into rounds.
  • Divide the onion and sausages between the tins. Put the tins back in the oven and cook for 20 minutes, until the sausages have started to look nice and brown.
  • Remove the tins from the oven. Pour in the batter around the sausages and onion – there should be just enough batter to reach the top of each hole. Bake for a further 20 minutes until the Yorkshire puddings have risen and are a dark golden-brown.
  • Serve hot straight from the oven – with some gravy if you like.


Calories: 312kcal | Carbohydrates: 12g | Protein: 14g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 500mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

The Hairy Bikers’ British Classics by Si King and Dave Myers is published by Seven Dials in hardback. Available from Amazon.

How to make Tom Kitchin’s venison sausage stew

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.


Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.