Cheese sausage batter recipe

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10 min


30 min

This is a delicious variation of traditional toad in the hole. Combining tasty Lincolnshire sausages and Cheddar cheese in a Yorkshire pudding batter, this recipe is surprisingly easy to make. There’s no need to make the batter in advance and leave it to stand – just mix it up just before you need to cook it and make sure the fat is very hot before you pour it into the tin. It makes a very good mid week dish and can be served with creamy mashed potato, green vegetables and a rich onion gravy.


  • 100g plain flour
  • ½ level tsp salt
  • 1 egg
  • 225ml milk and water mixed
  • 100g mature Cheddar cheese, cut into 1cm dice
  • 25g white vegetable fat
  • 8 Lincolnshire sausages


  • Preheat oven to 220⁰C/425⁰F/Fan 200⁰C/Gas Mark 7. Sift the flour and salt into a bowl. Add the egg and about half the milk and water, beating with an electric whisk or wooden spoon until smooth.

  • Beat in the remaining liquid into the batter and add the cheese.

  • Put the vegetable fat into a roasting tin measuring about 20 x 27cm and melt in the oven.

  • Add the sausages and cook for about 10 minutes until lightly browned.

  • Pour in the batter, make sure the sausages and cheese are evenly distributed.

  • Return the tin to the oven and bake for about 30 – 40 minutes until crisp, golden and well risen.

  • Serve immediately with mashed potato, green vegetables and a rich gravy.

Top tip for making Cheese sausage batter

You can make individual servings – simply cut the sausages into small pieces, heat the vegetable fat in four individual dishes and cook the sausages for about 5 minutes to lightly brown. Pour in the batter and cook for about 20 – 25 minutes.

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