Sausage and Asparagus Toad in the Hole

A delicious spring recipe to make the most of fresh asparagus when in season. Easy and versatile, simply substitute the asparagus for tender stem broccoli or thick courgette batons.

toad in hole

Serves: 8 people


  • 3 tbsp sunflower oil
  • 24 chipolata sausages or vegetarian alternative
  • 2 x red onion finely sliced
  • 3x bunches of asparagus (trimmed)


  • 300g plain flour
  • 6 large eggs
  • 600ml milk
  • Pinch of salt and grind of pepper


  1. Firstly, set the oven function, temperature, and oven shelf. Set the function to “fanned” and the temperature to 200°. The oven shelves can be in any position inside the cavity.
  2. You need a large shallow baking dish – metal works best.
  3. To make the batter, whisk all the ingredients in a large jug until smooth. Set aside while you cook the sausages.
  4. Pour the oil into a large roasting tin. Add the sausages and bake for 6 mins. Sprinkle over the red onion and cook for 4 more minutes.
  5. Stir in the asparagus, then pour over the batter.
  6. Bake for 30-35 mins, until puffed and golden.

Cooks notes

  • The oven shelf can be in any position inside the cavity. This is because you are using the fanned function which distributes the heat evenly throughout the oven cavity.
  • Vegetarian or vegan sausages wok well in this recipe.
  • Easily halve the recipe for a smaller amount
  • Serve with some mash and red onion gravy!

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

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