Photo of Toad in the hole with mustard gravy by WW

Toad in the hole with mustard gravy

Points® value
Total Time
40 min
10 min
30 min
Chilly autumn nights call for one thing and one thing only - traditional comfort food. Snuggle up on the sofa and tuck in to this warming British dish.


Reduced fat pork sausages, grilled

8 medium

Sunflower Oil

2 tablespoon(s)


300 g, halved

Sage, fresh

6 g, 6 sage leaves

Plain White Flour

125 g

Egg, whole, raw

2 medium, raw

Skimmed Milk

200 ml

Wholegrain Mustard

1 teaspoon(s), level

Gravy granules, dry

2 teaspoon(s), level


  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Preheat the grill to medium-high and cook the sausages for 15 minutes, turning occasionally, until cooked through. Whisk together the batter ingredients and set aside in the fridge until needed.
  2. Heat a large nonstick frying pan with ½ tablespoon of the oil, then add the shallots. Cook over a medium heat for 10 minutes until softened and golden. Pour the remaining oil into a 23 cm square roasting tin (or similar size) and heat in the oven for 3–4 minutes until very hot.
  3. Add the sausages, shallots and sage to the tin and heat through for a few minutes on the stove top to keep the oil really hot. Pour in the batter, pop into the oven straight away and bake for 25–30 minutes until golden and risen.
  4. To make the gravy, whisk the granules into 200 ml boiling water until smooth and thickened, adding a little extra water if needed. Stir in the mustard and serve with the toad in the hole.