Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Antony Worrall Thompson’s toad in the hole

From Antony Worrall Thompson

  • Serves 4
  • Cooking Time 50 mins

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Recipe ingredients

2 onions, finely sliced
5ml /1 tsp thyme leaves
30ml/2 tbsp olive oil
8 chunky traditional pork sausages
30ml/2 tbsp Dijon mustard
60ml/4 tbsp of beef dripping

For the batter:
115g/4oz plain flour
Large pinch of salt
4 free range eggs
300ml/half a pint milk
30ml/2 tbsp of fresh thyme leaves
freshly ground black pepper

Preparation

Sweat the onions off with the thyme in the oil until soft then put in the bottom of the roasting dish.

To make the batter, sift the flour and salt into a large bowl. Make a well in the centre and break in the eggs. Gradually beat the eggs into the flour using a wooden spoon and slowly add the milk until the batter is thick enough to coat the back of the spoon. Stir in the thyme and season with black pepper. Cover and leave to stand for 30 minutes.

Preheat the oven to 220°C/425 °F/Gas 7.

Cook the sausages in a large frying pan over a medium heat until golden brown all over. Remove the sausages from the pan, brush with the mustard and set aside.

Put the dripping into the roasting dish and place in the oven for 5 minutes or until the dripping is hot and almost smoking.

Add the sausages to the hot roasting tin and pour in the batter. Immediately return the roasting tin to the oven and bake for 35 - 40 minutes until well risen and golden. If the batter is becoming too brown on the outside reduce the oven to 190°C/375°F/Gas Mark 5.

To serve, place a portion of toad in the hole on a plate and serve immediately.

Serving suggestion

Chef’s Tip: Looks great as individual ‘toads’ – this is a really light, eggy mixture (almost soufflé like) so serve straight away.