Description
Christmas toad in the hole is a festive twist on a classic British dish that combines savory sausages with a fluffy Yorkshire pudding. Perfect for holiday gatherings, this hearty meal brings comfort and warmth to your dinner table. Featuring turkey bacon and chipolata sausages enveloped in a light batter, it’s served piping hot with rich onion gravy and seasonal vegetables. Suitable for all ages, this easy-to-make recipe can be customized to fit various dietary preferences, making it an ideal centerpiece for your winter feast.
Ingredients
Scale
- 175g plain flour
- 4 large eggs
- 300ml full-fat milk
- 6 slices turkey bacon
- 12 chipolata sausages
- 2 onions (for roasting)
- 200g sage and onion stuffing balls
- 200g Brussels sprouts
- 25g butter (for gravy)
- 500ml chicken stock
Instructions
- Preheat the oven to 220°C (200°C Fan/Gas 7).
- In a mixing bowl, sift flour and create a well; beat eggs and milk in another bowl before pouring into the well. Whisk until smooth and stir in mustard.
- Wrap each chipolata sausage with half a slice of turkey bacon.
- Heat oil in a roasting tin, add wrapped sausages, onions, and stuffing balls; roast for 20 minutes.
- For the gravy, sauté onions in butter and oil until tender, stir in flour, then gradually add chicken stock while stirring until thickened.
- After roasting, add Brussels sprouts to the tin and return to the oven for another 5 minutes.
- Pour Yorkshire batter around sausages and veggies; bake for an additional 20–25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: About one-sixth of the total dish (approximately 200g)
- Calories: 325
- Sugar: 3g
- Sodium: 642mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 126mg