Toad in the hole is easy to make in one oven dish but it’s even quicker when cooked in an air fryer.

While there are many ways to make a simple meal with just sausages and batter, there are plenty of other flavours to experiment with.

And one chef has the perfect formula with a sage and onion twist that’s low in calories too.

Sharing the recipe on the blog Lavender and Lovage, founder Karen Burns-Booth described the “skinny sage and onion toad in the hole” as “real comfort food.”

She said: “It’s a fabulous recipe that all the family can enjoy, even whilst it’s only you (and a partner) who are following a low-calorie healthy diet, such as Slimming World or WW (formerly Weight Watchers).”

READ MORE: Cook Delia Smith’s Shepherd’s pie in just 40 minutes with ‘sensational’ recipe


  • 12 very low-fat pork sausages – Karen used Aldi Specially Selected 3percent fat Pork Sausages
  • Low-calorie cooking spray, such as Frylight
  • Two large red onions, peeled and sliced into rings
  • 80g plain flour
  • Two level teaspoons of baking powder
  • Salt to taste
  • Half a teaspoon English mustard powder
  • Two teaspoons fresh sage leaves, finely chopped
  • One teaspoon fresh rosemary leaves, stripped from stalk and finely chopped
  • Four large eggs
  • 150ml skimmed milk
  • Four teaspoons onion gravy granules, made up with boiling water to packet instructions

Start by preheating the air fryer to 200C. Karen used the Ninja Foodi Grill & Air fryer, though any large appliance is fine.

Layer with tinfoil or position a baking dish small enough to fit in the fryer basket. As soon as the fryer heats up, spray with low-calorie cooking oil then arrange the sausages in a single layer and cook for 10 minutes.

After 10 minutes, turn the sausages over before adding the sliced red onion to cook for five minutes while moving on the pudding batter.

Make the Yorkshire pudding batter by combining the flour, baking powder, salt, mustard powder, and chopped mixed herbs in a large mixing bowl, giving it a good mix.

Make a hollow in the centre of the flour mixture and break the eggs into the middle, then using a wooden spoon, gradually mix the eggs in, before adding the milk.

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Using a hand-held electric mixer, beat all of the ingredients together for three minutes to make a thick, smooth batter. If the batter is too thick, it should be similar to double pouring cream, add a little water.

Once smooth, remove the fryer with the sausages and onion in, spray a little more cooking oil and then pour the batter evenly inside.

Return to the fryer to cook for a further 15 minutes, or until the pudding batter is puffed up and golden brown. Serve immediately with fresh seasonal vegetables and gravy.

Karen said: “It’s really easy to make this vegetarian, by omitting the pork sausages and using any plant-based sausages such as Quorn or Linda McCartney veggie sausages.”

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