Beer and bacon toad in the hole

Try this tasty spin on traditional toad in the hole with beer and bacon. It's hearty, flavourome and quick to prep.



Note: + 30 mins resting time



  • 1 cup (150g) plain flour
  • 4 Coles Australian Free Range Eggs
  • 1 cup (250ml) milk
  • 1 tsp salt
  • 8 streaky bacon rashers
  • 550g pkt Coles Classic Pork Sausages
  • 2 tbs olive oil
  • 1/3 cup (80ml) beer or beef stock
  • 10 sage leaves

Mushroom & caramelised onion gravy

  • 1 tbs olive oil
  • 8 Swiss brown mushrooms, thinly sliced
  • 2 tbs flour
  • 1 cup (250ml) beef stock
  • 1/2 cup (125ml) beer or extra beef stock
  • 1/4 cup (70g) caramelised onion relish



Place the flour, eggs, milk and salt in a blender and blend until smooth. Transfer to a jug and cover. Set aside for 30 mins to rest.


Meanwhile, preheat oven to 220°C. Wrap 1 bacon rasher around each sausage. Place in a 4cm-deep, 25cm x 35cm roasting pan. Drizzle with oil. Roast for 20 mins or until the bacon starts to brown.


While the sausages are cooking, to make the mushroom and caramelised onion gravy, heat the oil in a medium saucepan over medium heat. Add the mushroom. Cook, stirring occasionally, for 6-8 mins or until golden. Add the flour and cook, stirring, for 1-2 mins or until grainy. Slowly add the stock and beer or extra stock, stirring constantly, until smooth and combined. Bring to a simmer and cook for 2 mins or until the gravy thickens. Add the relish and cook, stirring, for 2 mins or until well combined and heated through. Cover to keep warm.


Add beer or stock to the Yorkshire pudding batter and stir to combine. Transfer the sausages to a plate. Pour the batter into the pan. Arrange the sausages and sage on top. Bake for 25 mins or until golden and puffed. Season. Serve with the gravy.

Serve with boiled peas and sage leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.