British Sausage Week: Toad In The Hole Recipe.

It’s November – can you believe it? More importantly it’s the second day of British Sausage Week and we are bringing our most sought after Old English Chipolatas to you as today’s flavoursome pick.

We are sharing our farm favourite recipe for Toad in the Hole because who could deny their love for a homely yorkie pudd batter stuffed with Old English Chipolatas? We are certain no farmer this side of Hampshire could.

Our froggy friend has been appearing on tables for over 200 years, and it’s name derives from the sight of the sausages popping through the rich batter resembling frogs peering out from the crevice. Cast your childlike imagination to this explanation and go with it.

Newlyns homemade sausages are made from the best cuts of pork with no nasty bits of flavouring. We guarantee a porky party in your mouth with our cookery school recipe below.


Serves 2


4 Newlyns Old English Chipolatas sausages
1tbsp oil

Ingredients for the batter

110g plain flour
½tsp salt
2 eggs
290ml milk
1tbsp Vegetable oil


  1. Preheat the oven to 200oC degrees.
  1. Make the batter by blending all the ingredients together. Place in the fridge and allow the starch grains to swell.
  1. Heat the oil in a frying pan and brown off the sausages.
  1. In a small roasting tin, heat the 1tbsp vegetable oil in the oven for 10 minutes.
  1. Pour in the batter and cook for 10 minutes.
  1. Quickly take the tin out of the oven and place the sausages on top and continue to cook for another 15-20 minutes.
  1. Serve immediately.



2 carrots, peeled
100g peas
15g butter
1tsp sugar

Ingredients for the gravy

1 onion, sliced into half moons
15g butter
10g brown sugar
10g flour
150ml stock
Sprig of thyme


  1. To make the gravy, place the sliced onion and the butter into a pan and over a medium heat with a lid sweat until softened.
  1. Add the sugar and then without a lid turn up the heat and caramelise.
  1. Add the flour and cook for 1 minute.
  1. Remove from the heat and then slowly blend in the stock.
  1. Bring to a boil and boil until syrupy.
  1. Add the sprig of thyme. Leave aside to reheat later.
  1. For the glazed vegetables, bring a pan of water to the boil, peel the carrots and then cut into pieces on the diagonal
  1. Place into the boiling water for 3-4 minutes until tender; add the peas for the last minute.
  1. Drain well and then place under cold water to stop the cooking.
  2. In the same pan, place the sugar and the butter and melt until foaming.
  3. Add the vegetables and then glaze in the butter and sugar.


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