Make this mustard toad-in-the-hole, then check out our classic toad-in-the-hole. Use up any leftover batter with our yorkshire puddings or yorkshire pudding wrap.


  • 8 pork sausages
  • 2 onions, cut into wedges
  • for frying oil
  • 150g plain flour
  • 2 tsp English mustard powder
  • 2 eggs
  • 300ml milk


  • STEP 1

    Heat the oven to 200c/fan 180c/gas 6. Put the sausages and onion wedges in an ovenproof baking dish. Drizzle over 2 tbsp oil, season then cook for 20 minutes until everything is browned a little.
    While the sausages are cooking, put the plain flour and English mustard powder in a bowl and season. Gradually whisk in the eggs and milk to make a batter. Pour into the hot dish with the sausages then cook for another 30-40 minutes until crisp and golden.


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