The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist. 

March 2022


Read the full recipe after the video.

Recipe Summary

40 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Combine oil and butter in a 12-inch cast-iron skillet, and heat in preheated oven 10 minutes. Carefully remove hot skillet from oven. Add carrots, spring onion greens and bulbs, sausage links, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet, and toss to coat. Spread mixture in an even layer. Roast at 425°F until vegetables and sausages are sizzling and just starting to brown, about 8 minutes.

  • Meanwhile, whisk together eggs, milk, nutmeg, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl until well combined. Add flour, and whisk until batter is very smooth.

  • Remove skillet from oven, and transfer vegetables and sausages to a plate. Do not wipe skillet clean. Immediately pour batter into hot skillet, and quickly arrange vegetables and sausages on top, leaving a 1/2-inch border. Bake at 425°F until puffed, golden brown on edges, and set in center, 22 to 28 minutes. Remove from oven. Garnish with parsley, and serve immediately.

Suggested Pairing

Lively, juicy sparkling wine: NV Mionetto Prosecco Brut