Skip to content

Meat, European

Toad in the hole with green beans

Toad in the hole is a British dish for 4 people that bakes eight pork sausages into a puffed Yorkshire pudding batter, served with buttered green beans. It takes 50 minutes, rates as easy and costs about €2.50 per person. The trick is pouring the batter into a scorching hot dish so the heat shock makes it rise.

Tonight, we're puffing up a Yorkshire pudding batter around eight sausages, toad in the hole, a British dish that impresses every single time.

Toad in the hole with green beans
Total time
50 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under a golden, puffed crust, toad in the hole hides soft sausages sitting in a light batter, close cousin to a Yorkshire pudding. The texture surprises every time, crisp at the edges, tender in the middle, with thyme and mustard quietly seasoning the whole dish. Buttered green beans bring the freshness that balances this fairly hearty plate.

This is a dish for a fall or winter evening, when you want something comforting without spending hours in the kitchen. Kids love watching the batter rise through the oven window, and adults rediscover a British classic rarely served outside the UK. Mon Chou offers this simple version, built for a family dinner with no surprises.

The ingredients

4 people

Butcher

  • Pork sausages 8

Pantry

  • Flouroften in the pantry 150 g
  • Sunflower oiloften in the pantry 4 tbsp
  • Mustardoften in the pantry 1 tsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 30 cl
  • Butter 20 g

Fruits and vegetables

  • Green beans 600 g

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Whisk the flour, eggs, milk, mustard, salt and pepper together, then let the batter rest. 30 min

    A thirty minute rest helps the batter rise better.

  2. Brown the sausages in a skillet, then place them in a baking dish with the oil.

    Keep them whole and browned, so they don't release too much liquid into the batter.

  3. Put the dish in a 220°C oven until the oil is very hot. 10 min

    The oil should be lightly smoking, otherwise the batter stays flat.

  4. Quickly pour the batter around the sausages, sprinkle with thyme and return to the oven without opening it. 25 min

    Don't open the oven door, the soufflé effect would collapse.

  5. Meanwhile, cook the green beans in salted water and toss them in butter. 10 min

    Plunge them into ice water afterward, they keep their bright green color.

  6. Serve the toad in the hole straight from the oven, puffed and golden, with the green beans.

    Serve it right away, the batter deflates within minutes.

Our tips to get it right

  • Bring all the batter ingredients to room temperature before whisking, it rises more evenly than batter straight from the fridge.
  • Pick a deep dish rather than a wide shallow one, the batter needs height to puff properly around the sausages.
  • Cook the green beans during the ten minutes the dish spends heating in the oven, so everything is ready at the same time.

The variations

  • Swap the pork sausages for chicken sausages, you get a lighter flavor and the same puffed result.
  • For a vegetarian version, use plant based sausages that brown well in the pan before going into the oven.
  • For impatient kids, use small cocktail sausages instead of the eight classic ones, they cook a bit faster.

What to serve it with

  • A rich onion gravy
  • Homemade mashed potatoes
  • A strong cup of black tea

Storage

Toad in the hole keeps for 2 days in the fridge in a sealed container, though the batter deflates and loses its crispness. Reheat it for a few minutes in a hot oven rather than the microwave so it puffs back up slightly. Freezing isn't recommended, the batter's texture suffers too much.

Questions about this dish

Why didn't my toad in the hole batter rise?

The oil probably wasn't hot enough when you poured in the batter. It should be lightly smoking straight out of the oven before the batter goes in.

Can you make the batter ahead of time?

Yes, you can make it up to a day ahead and keep it in the fridge in a sealed container. Let it sit out briefly before using so it isn't too cold.

What sausages work best for this dish?

Classic pork sausages, not too thin, work best because they hold their shape during baking. Avoid very fatty sausages, they release too much liquid into the batter.

Can you swap the milk for something else?

Whole or semi skimmed milk gives the best batter texture. A plant based milk can work but the batter will rise a bit less.

How long does it take to make a toad in the hole with green beans?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a toad in the hole with green beans?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a toad in the hole with green beans cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with green beans

See all