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Sausage and Mushroom Toad-in-a-Hole

By Nadiya Hussain

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Sausage mushroom and egg toad in a hole in a round pan.
Photo by Chris Terry

Toad-in-a-hole is not just for dinner; it can be for breakfast, too. This is simple and delicious. Sausages, mushrooms, and batter…you can't go wrong. Chicken- or vegetable-based sausages both work well here. I've added some spices to the batter to give the dish an extra punch—and the turmeric gives a lovely vibrancy to this dish. 

This recipe was excerpted from 'Time to Eat' by Nadiya Hussain. Buy the full book on Amazon.

What you’ll need

Recipe information

  • Yield

    Serves 6

Ingredients

¼ cup vegetable oil
12 standard-size breakfast sausages of your choice (chicken- or vegetable-based sausages work well), pierced with a fork
14 oz. mushrooms, halved or quartered if large
1 Tbsp. coriander seeds, crushed lightly

Batter

1¾ cups all-purpose flour
½ to 1 tsp. chipotle chile powder
1 Tbsp. ground coriander seeds
1 tsp. ground turmeric
1 tsp. salt
3 large eggs
1 cup plus 2 Tbsp. whole milk
¼ cup crispy fried onions

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Put the oil into a 12-inch round or equivalent size roasting dish.

    Step 3

    Add the pierced sausages along with the mushrooms, give the dish a jiggle to coat everything with oil, then cook in the oven for about 15 minutes.

    Step 4

    To make the batter, put the flour, chipotle chile powder, ground coriander, turmeric, and salt into a bowl and whisk to combine. Make a well in the center and add the eggs and milk, whisking thoroughly to avoid lumps, then stir in the crispy fried onions. If you like, you can make the batter beforehand to save time. You can even make it the day before, but it will thicken overnight, so add a couple of tablespoons of milk and whisk up again if necessary before baking.

    Step 5

    Take the dish out of the oven and throw in the crushed coriander seeds—you should hear them sizzle and pop, as the oil will be very hot.

    Step 6

    Pour the batter around the sausages and put the dish back into the oven to cook for 25 to 30 minutes.

    Step 7

    Eat the toad hot, with steak sauce or ketchup. Add a fried egg if you like.

    Any leftovers can be frozen, wrapped in parchment paper and foil, and reheated from frozen on a baking sheet lined with foil.

Time to Eat cookbook cover with photo of Nadiya Hussain
Reprinted from Time to Eat: Delicious Meals for Busy Lives. Copyright © 2019 by Nadiya Hussain. Photographs copyright © 2019 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House. Buy the full book from Amazon or Penguin Random House.
TagsCookbooksBreakfastSausageMeatMushroomVegetableBrunchDinner

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