Mushroom and Sausage Toad-in-the-Hole

Mushroom and Sausage Toad-in-the-Hole


  • 200g button mushrooms, halved
  • 8 - 12 chipolata sausages
  • 100g sweetcorn
  • 100g frozen peas
  • 2tbsp olive oil

For the batter

  • 150g plain flour, sieved 
  • 3 large eggs
  • 300g milk
  • A handful of fresh parsley, chopped 

To serve

  • Mashed potato
  • Gravy


  1. Preheat your oven to 210c. 
  2. Firstly, make the batter by simply whisking all the ingredients together until smooth. Season with a little salt and milled pepper and set aside until needed.
  3. Tip the sausages into a medium sized roasting tin drizzle with 1tbsp of olive oil, cook in the oven for about 5 minutes then add the mushrooms and continue cooking for a further 3-4 minutes.
  4. Scatter over the sweetcorn and peas then pour in the batter. Pop straight into the oven and cook for about 30 minutes until well risen and golden in colour.
  5. Serve with some gravy and mashed potato. 

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