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how to make nidderdale sausage toad in the hole

how to make nidderdale sausage toad in the hole


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Our award-winning free-range Nidderdale sausages are made from only the best outdoor reared pork and are perfect for a whole range of quick and tasty dishes like a hearty toad in the hole served with f&co gravy. 

Our award-winning free-range Nidderdale sausages are made from only the best outdoor reared pork and are perfect for a whole range of quick and tasty dishes like a hearty toad in the hole served with a rich onion gravy. 

  1. In an enamel or cast iron tin large enough to hold the sausages and batter (approximately 22cm diameter), add a little fat and fry the sausages until golden brown, 3 to 4 minutes.
  2. Add the remaining fat and place the tin in a preheated oven 180°C fan until very hot.
  3. Pour the batter into the centre of the dish and place back in the oven for 25 to 30 minutes until well risen and golden brown.

Serve fresh out the oven with mashed potatoes and rich onion gravy.

  • The Ingredients
  • 4 Nidderdale sausages
  • 1 F&Co Yorkshire pudding batter mix
  • 1 tsp. chicken schmaltz or dripping

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