Air-fryer toad in the hole: brown beef sausages, pour a simple egg-milk-flour batter over them and air-fry at 180°C for 20 minutes until puffed and golden. Do not open the lid — serve with gravy.
Instructions
- 1
Pour olive oil into the air fryer basket. Add beef sausages.
- 2
Cook at 180°C (350°F) for 10 minutes until browned.
10:00 - 3
While sausages cook, whisk eggs, milk, flour, and salt together until smooth — it should look like thin pancake batter.
- 4
When sausages are done, pour the batter directly over them in the basket.
- 5
Cook at 180°C (350°F) for 20 minutes. Do not open the lid — the batter needs to puff up properly.
20:00 - 6
Serve golden and puffed, topped with gravy.
Watch the video
Frequently Asked Questions
Why should I not open the lid?
The batter needs steady, trapped heat to rise and puff like a Yorkshire pudding. Opening the air fryer lets heat escape and the batter can sink.
Why brown the sausages first?
A head start browns and renders the sausages so they are cooked through and flavourful by the time the batter sets, and the hot fat helps it crisp.
How do I get the batter to rise well?
Make it smooth like thin pancake batter, pour it over hot sausages, and do not disturb it — cold batter meeting hot fat is what makes it puff.