Make this herb and mustard toad-in-the-hole, then check out our classic toad-in-the-hole.

Recipe tip: Make sure the baking dish is big enough to hold all the sausages with enough space for the batter to puff up in between


  • 8 cumberland sausages
  • 8 rashers streaky bacon
  • 3 tbsp groundnut oil
  • 150g plain flour
  • 1 tsp English mustard powder
  • 3 eggs
  • 200ml whole milk
  • 3 sprigs rosemary, snipped
  • to serve greens


  • 1 large onion, grated
  • for frying butter
  • 2 tsp plain flour
  • 500ml beef stock
  • a glass red wine
  • leaves chopped to make 1 tsp rosemary
  • 2 tsp redcurrant jelly


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Wrap each sausage in a rasher of bacon, put in a large ovenproof pan or dish, drizzle over the groundnut oil, season and cook in the oven for 20 minutes.

  • STEP 2

    Put the flour in a bowl with the mustard powder and 1 tsp of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the rosemary sprigs. Pour the batter over the sausages. Put the pan back in the oven for 25-30 minutes or until puffed and golden.

  • STEP 3

    To make the gravy, heat a knob of butter in a pan then cook the onion until golden and soft. Stir in the flour, cooking until it turns straw coloured. Stir in the stock, wine and chopped rosemary, then simmer for 20-25 minutes or until thickened. Stir in the jelly and simmer for another 2-3 minutes. Serve the toad with the gravy and some greens, if you like.


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