Boerewors Sausage Toad in the Hole

Serves 4


250 ml (1 cup) cake wheat flour

1 ml (pinch) salt

2 extra large eggs

375 ml (1 ½ cups) milk

10 ml (2 t) hot English mustard

10 ml (2 t) Huletts white sugar

leaves of 3 sprigs of thyme - chopped

salt and pepper to taste

500 g boerewors sausage, cut into 8 equal pieces

15 ml (1 T) sunflower oil



2 red onions, peeled and sliced in rings

15 ml (1 T) sunflower oil

30 ml (2 T) Huletts brown sugar

30 ml (2 T) cake wheat flour

500 ml (2 cups) beef stock

salt and pepper to taste

  1. Preheat oven to 220°C
  2. Sift the flour and salt together into a large mixing bowl.
  3. Make a well in the centre, add the eggs, and the milk, a little at a time.
  4. Add the mustard and Huletts white sugar and stir with a wooden spoon, gradually incorporating the flour, until a smooth batter is formed.
  5. Stir in the chopped thyme and season. Set aside.



  1. Divide the sausage into 8 even pieces, twisting at each join. Cut to part the sausages.
  2. Place the sausages in an oven proof dish, add the tablespoon of oil and toss the sausages in the oil until thoroughly coated along with the base of the tin. Place in preheated oven and roast for 15 minutes until browned.
  3. Return the dish to the oven and bake for a further 40 minutes until the batter has risen and is golden brown and crisp. If you insert a knife into the centre of the batter it should come out clean with no batter sticking.



  1. Place the onions in a large saucepan with the tablespoon of oil and fry until transparent and golden brown.
  2. Sprinkle the Huletts sugar over the onions and fry for a further 5 minutes.
  3. Add the flour while stirring until the onions are well coated.
  4. Gradually pour in the stock, stirring well to make a smooth gravy.
  5. Simmer to thicken, then season.
  6. Serve the boerewors sausage toad in the hole with the gravy.

Serve with Salad or Vegetables