Cambridge Chipolata “Toad In The Hole”

Published 1st January, 2019

Cuisine: Australian / English   Serves: 4

Preparation: 20 Mins   Cooking: 35 Mins


  • 500 gm Barossa Fine Foods Cambridge Chipolatas
  • 1 ½ tbls Olive Oil
  • ⅔ Cup plain Flour
  • 2 Eggs
  • 1 Cup Milk
  • 1 tbls Thyme, chopped
  • Sea Salt


  1. Preheat oven to 200℃, in a heavy based deep frypan over a medium heat, brown the Cambridge chipolatas in the olive oil, place pan in the oven for 5 minutes once the sausages have browned.
  2. Sift the flour & a pinch of sea salt into a bowl, make a well in the centre.
  3. Whisk together the eggs, milk and thyme.
  4. Add to the flour, whisk until the batter is smooth.
  5. Remove frypan from the oven (do not drain off the oil)
  6. Pour the batter over the sausages, return the pan to the oven & bake for 30-35 minutes, or until puffed and golden brown, serve immediately