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“Toad-in-the-Hole” with Red Onion and Apple Relish


This is the classic dish everybody loves to make, now you can too!

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 0 mins
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  • 8 good-quality pork or beef sausages
  • a few sage leaves
  • 1 Tbsp (15 ml) olive or canola oil



  • 2 C (500 ml) cake flour
  • 1 tsp (5 ml) salt
  • ½ tsp (2.5 ml) milled black pepper
  • 3 large eggs
  • 2 C (500 ml) milk


Red onion and apple relish

  • 1 Tbsp (15 ml) olive oil
  • 4 red onions, sliced
  • ½ tsp (2.5 ml) cumin seeds
  • 2 Granny Smith apples, cored, peeled and diced
  • 3 Tbsp (45 ml) balsamic vinegar
  • 3 Tbsp (45 ml) brown sugar

Preheat the oven to 200 °C.



Whisk all the batter ingredients together until smooth (it should have a runny pancake batter consistency). Allow to stand for 30 minutes.

While the batter is resting, place the sausages and sage leaves in a greased baking dish and roast for about 20 minutes, or until golden.

Remove the dish from the oven and pour the batter over the hot sausages. Return to the oven and bake for a further 30 minutes.


Red onion and apple relish

While the “toad in the hole” is in the oven, heat the oil in a small pot and sauté the onions and cumin until softened slightly. Add the apples, balsamic vinegar and brown sugar, cover and simmer gently for 30 minutes or until reduced, soft and sticky.

Serve the “toad in the hole” immediately with the relish and a watercress salad or wilted greens.


The relish is delicious with anything, from roast to sarmies!