Monday 11 March 2013

Mini Toad in the Hole

Mini Toad in the Hole

Anybody reading a few entries on this blog will have probably realised by now that not much enters into Jibber Jabber Towers if it isn't free, reduced or on offer. I believe though that a food bargain isn't really a bargain if it is something you wouldn't usually buy and you just scoff it as an extra. So when I spotted a packet of cocktail sausages with nearly 50% off I knew they shouldn't just be left open on the table so anyone could come and pinch one. The only thing that should be done with these is make them in easy and tasty dinner for all. Alternatively, you you serve these as originally intended at a party or buffet but show your guests that you have made more of an effort than simply chucking some sausages in a bowl. 

Toad in the hole may not seem like the height of gastronomy or indeed a dish that many people need to be told how to make. However, the idea of giving you this recipe is a little inspiration as something different to do with a pack of cooked cocktail sausages and also the right amount of ingredients needed, plus the cooking times. As the sausages take up most of the space in the hole you really don't need much batter mixture.

I've proportioned the cost of the ingredients: Sausages – 89p, Flour - 2p (£1 for 1.5kg), Egg – 17p (£1 for 6 free-range large eggs), Milk – 3p (£1 for 2.27 litres). Total cost therefore is £1.11 with each portion coming in at under 28p each or just over 9p per 'Toad'.

As this has turned out to be such a cheap meal I will be putting it forward to March 2013's Credit Crunch Munch which is hosted jointed by Camilla at Fab Food 4 All and this month's host Helen at Fuss Free Flavours

Serves 4 as a main meal or 12 party/buffet portions.


You will need a non-stick 12-cup bun tin.


Pack of cooked cocktail sausages (packet says approx 35 but there was 37 in it)
1oz (28g) plain flour
1 large egg
2½ fl oz (70ml) milk

To serve: Potatoes of your choice (we had mashed), vegetables (we had carrots and sugarsnap peas in  the fridge) plus gravy.

1. Pre-heat the oven to 220°C/ Fan 200°C/ Gas Mark 7
2. Arrange the sausages in the bun tin. You should be able to get 3 in each hole.

3. Cook the sausages for 10 minutes. While they are cooking prepare your batter mixture.
4. In a bowl the egg to the flour and beat together. Add the milk and beat again until all the ingredients are combined. You don't need to worry about lumps.
5. When the sausages have cooked for 10 minutes pour the batter mixture into each hole.

6. Cook for a further 15 minutes.
7. Serve with the potatoes and vegetables of your choice.


  1. That's a good idea. They could technically be frozen and defrosted for a packed lunch or something, too.

    1. Great idea - would make lunch a bit more interesting than sandwiches every day.


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