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Linham’s Recipe No1

Toad in the hole.


8 Linham’s Pork sausages, 75gram plain flour, 1 large egg, 75ml of semi skimmed milk, 55ml of water, 40gram of lard and salt and black pepper.


1 tin 20cm x 26cm x 4cm or similar


Pre heat the oven to 220c or gas mark 7 also put grill on full

Firstly put the tin with the lard in it in the oven, whilst it pre-heats you will need to grill the sausages for about 5 minutes on each side, so that they are just lightly browned

Whilst the sausages are grilling you need to make up the batter. Sift the flour into a bowl from a height to introduce air into the flour. Add some seasoning (salt and pepper) and then make a well in the centre of the flour. Break the egg into the well in the centre and then beat the mixture together either with a electric hand whisk or by hand with a balloon whisk. Once smooth you then need to add the milk and water and re-whisk, check the bowl and scrape any remaining flour into the mixture and mix again.

There is no need to let the batter stand, therefore once the sausages are browned remove the pre-heated tray from the oven and place on top of stove, you need to make sure you light or turn up temperature of a ring on your stove to keep the heat in the tray. Place your browned sausages in the tray, and then pour your prepared batter around the sausages. Immediately put the tray into top shelf of your pre-heated oven and remember to turn off the ring on your stove, cook for 30 – 35 minutes in the oven until the batter is well risen and browned.