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Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 6
Technically not really BBQ food, but these are great and look brilliant on a big platter to serve to your guests, besides what could be more British than Toad in the Hole!

Preheat the oven to 220°C. Beat the flour and eggs together in a large bowl, then gradually add the milk and lager to form a batter. Add the sage and rosemary.

Oil the muffin tray using a little of the olive oil. Add a teaspoon of the oil to every hole and bend 1 chipolata into each hole. Bake for 15 minutes then ladle the batter evenly into all the holes. Put a wedge of apple next to the sausage. 

Lower the oven temperature to 200°C (fan), 220°C, gas mark 7 and cook for a further 15–20 minutes, or till golden and crispy. Serve with ketchup homemade ketchup. 

  • 120g plain flour
  • 2 large free-range eggs
  • 250ml milk
  • 100ml cold lager
  • 10 fresh sage leaves, chopped
  • 3 sprigs of rosemary, chopped
  • 2 tbsp olive oil
  • 12 chipolatas
  • 1 apple
  • Salt and Pepper.