Chicken Sausage Toad in the Hole


Tenina Holder

Posted March 11, 2021 (Last updated December 21, 2021)



Total Time

1hrs 10mins



Super comfort food, if you don't have chicken or cannot be bothered, just purchase any good sausages of choice, skin them and proceed Dinner is served


  • Onion icon
  • Black pepper icon
    Black pepper2 teaspoonsfreshly ground
  • Fresh thyme icon
    Fresh thymeas neededleaves of
  • Chicken thigh icon
    Chicken thigh500 gboneless, skinned
  • Egg icon
  • Buttermilk icon
    Buttermilk250 g
  • Sea salt icon
    Sea saltas needed
  • Extra virgin olive oil icon
    Extra virgin olive oil1 tablespoon
  • All purpose flour icon
    All purpose flour120 g
  • Garlic clove icon
    Garlic clove3
  • Fresh thyme icon
    Fresh thyme3 sprigs
  • Sea salt icon
    Sea salt2 teaspoons
  • Duck fat icon
    Duck fat50 g
  • Breadcrumbs icon
    Breadcrumbs100 g
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed

  • 1. Cut chicken into 3 cm cubes
  • 2. Place on a plate in the freezer
  • 3. Pre-heat oven - 220°C
  • 4. Grease 3 clean muffin pans (approx. 18–20 muffin moulds) then set aside
  • 5. Add egg, buttermilk, sea salt, extra virgin olive oil and all purpose flour to the TM5 bowl
  • 6. Blend with MC in place - approx 30 sec, speed 6
  • 7. Let rest - approx 20 min
  • 8. Set it aside in a jug in the fridge
  • 9. Add garlic clove, onion, fresh thyme, sea salt and black pepper to the TM5 bowl
  • 10. Chop with MC in place - approx 4 sec, speed 8
  • 11. Add duck fat, breadcrumbs and chicken (from freezer)
  • 12. Blend with MC in place - approx 10 sec, speed 8
  • 13. Blend a further 10 sec/Reverse/speed 8
  • 14. Form small balls of the sausage with wet hands
  • 15. Place in each of the prepared muffin moulds
  • 16. Drizzle with extra virgin olive oil
  • 17. Bake until fragrant - 15 min, 220°C
  • 18. Working quickly, remove trays, pour cold batter into each muffin mould, covering the sausage as much as possible
  • 19. Bake until golden brown - 15 min, 220°C
  • 20. Serve hot with additional thyme leaves as garnish

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