A metal baking tray sits on a yellow table next to a bowl of broccoli and carrots, and a yellow egg carton of white eggs. In the metal baking dish is the pigs in the hole - two rows of sausages wrapped in bacon, nestled in a beautifully crisp, puffed up batter.

Pigs in the Hole

A teatime classic elevated to the next level with giant pigs in blankets - what more is there to love! Served with lashings of gravy and seasonal vegetables, dinner is on the table in just 40 minutes.

Try and use a metal baking tray or dish for this recipe as the metal conducts the heat better and helps to cook the underside of the batter.

Prep: 15 mins | Cook: 25 mins

Serves 4 people

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Ingredients

  • 12 chipolata sausages
  • 12 rashers streaky bacon
  • 1 tbsp rapeseed oil
  • 3 large FREE eggs
  • 300ml milk
  • 175g plain flour
  • 1/2 tbsp dried mixed herbs
  • Sea salt & cracked black pepper
  • TO SERVE
  • Seasonal vegetables
  • Gravy

Method

  1. Preheat oven to 200C/180C fan/gas 6.
  2. First, wrap the sausages in the bacon to make large pigs in blankets. Pour the oil in the baking tray and place in the wrapped sausages. Cook in the oven for 12 - 15 minutes until the sausages just start to brown.
  3. In the meantime, make the batter. Crack the eggs into a large jug before whisking in the milk. Add the flour, dried herbs and a little seasoning and whisk well to form a smooth, thick batter.
  4. Remove the sausages from the oven and quickly pour over the prepared batter before getting it back in the oven and cook for 25 - 30 minutes until the batter is risen, crisp and dark golden in colour.
  5. When just about ready to serve, prepare your chosen vegetables using the vegetable water to make your gravy.
  6. Remove the toad in the hole from the oven and serve straight to the table alongside your veggies and gravy. Enjoy!

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