There’s only one thing that’s better than a classic Toad in the Hole, and it’s a Pigs in Blankets Toad in the Hole. The batter is super simple to make, you just need eggs, flour and milk. The sausages are wrapped in bacon to make chunky pigs in blankets, and the whole dish once cooked is drizzled with a rich gravy and sprinkled with chives. I hope you love it!
I always felt growing up that toad in the hole was a really challenging dish to make…boy was I wrong! I think there’s a fear of making toad in the hole because if you open the oven before the batter has risen, it will sink. So, all you have to do to avoid failure is just not open the oven until the batter is puffy and golden brown! Easy!!!
For more festive recipes this season, check out my Christmas lasagna or my Pithivier recipe! They’re both great for when you’ve got friends or family coming round!
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Why You’ll Love This Recipe
Simple: The batter is a three ingredient recipe, so it’s a really quick and easy thing to make. And then all you’ve got to do is wrap the sausages in bacon, and you’re literally there. You just need to bake the batter and sausages at a high temperature and then you’re ready to go!!
A crowd pleaser: Everyone loves pigs in blankets and everyone loves a toad in the hole. So combine the two, and you’ve created a phenomenally comforting crowd-pleasing dinner.
Festive: Toad in the hole, for me, is a Winter dish. So combining the festive pigs in blankets element with a classic winter warmer, creates the ultimate festive dish to make when you’ve got friends or family over!
Ingredients and Substitutions
For the batter: you’ll need eggs, all purpose flour, and milk. You can use full fat milk or semi-skimmed milk.
Streaky bacon: I love smoked streaky bacon to wrap around the sausages. I used two slices of streaky bacon per sausage.
Sausages: this is totally up to you, but I bought large hog-roast style sausages. You can totally buy thinner or smaller sausages if you’d prefer.
Gravy: I used store-bought beef gravy because I fancied making something quick and easy. I added ½ tablespoon of wholegrain mustard into the gravy to add a kick to the gravy.
Chives: to add a bit of greenery and freshness, finely chopped chives are always my go-to.
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: Preheat the oven to 220c / 425F. Make the batter by combining the eggs, flourand a pinch of salt in a bowl. Whisk until combined, then gradually add in the milk, whisking as you go until a smooth batter is formed. Set aside.
Step 2: Wrap the sausages in streaky baconoverlapping slightly as you wrap the sausage with bacon. Repeat for all 6 sausages.
Step 3: Add 2 tablespoon of vegetable oil to a 9×11 inch deep baking tin and arrange your pigs in blankets in the tray. Place in the oven for 10 minutes.
Step 4: Remove the tray from the oven and pour the batter over and around the pigs in blankets. Place back in the oven for 30 minutes or until the batter is really puffed up and golden brown. Do NOT open the oven before 25 minutes, otherwise the batter might sink and lose shape.
Step 5: Once the batter is golden brown and the pigs in blankets are a gorgeous colour, remove from the oven.
Step 6: Divide your pigs in blankets toad in the hole between 4-6 plates and then serve with your wholegrain mustard gravy and chives. Enjoy!!
What To Do with Leftovers
Storage: once cooled, place the pigs in blankets toad in the hole in airtight containers and store in the fridge for up to 3 days – keep the gravy separate.
Freezing: once cooked and cooled, place in airtight containers and label with contents and the date. Store in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: You can either reheat in the oven or in the microwave. Oven: transfer the toad in the hole onto a tray, cover with aluminum foil and bake in a preheated (200c) oven for 20 minutes. Microwave: in container, leave lid ajar and heat in microwave for a couple of minutes or until piping hot.
FAQs
For sure, you can make it up to 2 days in advance, make sure to store in the fridge, covered.
We cook them in the oven slightly before pouring in the batter, but if you want to get an even colour on the sausages, you can fry the pigs in blankets in a pan on medium heat for a few minutes on each side, before adding them to the heated oiled tin and pouring in the batter to then bake.
I love serving it with tenderstem broccoli, a creamed spinach dish, mashed potato, or roasted potatoes!
If you tried this Pigs in Blankets Toad in the Hole or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Pigs in Blankets Toad in the Hole
There’s only one thing that’s better than a classic Toad in the Hole, and it’s a Pigs in Blankets Toad in the Hole.
Instructions
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Preheat the oven to 220c / 425F. Make the batter by combining the eggs, flourand a pinch of salt in a bowl. Whisk until combined, then gradually add in the milkwhisking as you go until a smooth batter is formed. Set aside.
-
Wrap the sausages in streaky baconoverlapping slightly as you wrap the sausage with bacon. Repeat for all 6 sausages.
-
Add 2 tablespoon of vegetable oil to a 9×11 inch deep baking tin and arrange your pigs in blankets in the tray. Place in the oven for 10 minutes.
-
Remove the tray from the oven and pour the batter over and around the pigs in blankets. Place back in the oven for 30 minutes or until the batter is really puffed up and golden brown (this may take another 10 minutes depending on the oven). Do NOT open the oven before 25 minutes, otherwise the batter might sink and lose shape.
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Once the batter is golden brown and the pigs in blankets are a gorgeous colour, remove from the oven.
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Divide your pigs in blankets toad in the hole between 4 plates and then serve with your wholegrain mustard gravy and chives. Enjoy!!
Notes
Storage: once cooled, place the pigs in blankets toad in the hole in airtight containers and store in the fridge for up to 3 days – keep the gravy separate.
Freezing: once cooked and cooled, place in airtight containers and label with contents and the date. Store in the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating. Store and freeze the gravy separately.
Reheating: You can either reheat in the oven or in the microwave. Oven: transfer the toad in the hole onto a tray, cover with aluminum foil and bake in a preheated (200c) oven for 20 minutes. Microwave: in container, leave lid ajar and heat in microwave for a couple of minutes or until piping hot.
Nutrition
Calories: 686kcalCarbohydrates: 36gProtein: 28gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 221mgSodium: 1244mgPotassium: 449mgFiber: 1gSugar: 4gVitamin A: 455IUVitamin C: 2mgCalcium: 100mgIron: 4mg
