Serves 4
A variation on the ever popular Toad in a Hole. The tasty addition of onions really makes this dish exceptional.
Recipe Category

You will need

1 cup (250 ml) flour
1 t (5 ml) Ina Paarman’s Meat Spice
½ t (2.5 ml) baking powder
2 large eggs
1 cup (250 ml) full cream milk
1 T (15 ml) canola oil

500 g pork sausages

2 medium/large onions, peeled
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) canola oil
1 T (15 ml) butter
2 t (10 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
3 T (45 ml) Ina Paarman’s Sun-dried Tomato Pesto

1 x 200 g Ina Paarman’s Ready to Serve Roast Onion Gravy


Measure into the bowl of a food processor, the flour, Seasoning and baking powder. Pulse 3 – 4 times to distribute everything evenly.

Add the eggs, milk and oil.

Process until evenly mixed.

Leave batter to stand in the processor while you carry on with the rest of the recipe.

Adjust oven rack to the middle position and preheat to 200°C.

Brush a 22 cm pie dish with oil. Snip the sausages into singles and arrange in the pie dish in a single layer. Put the sausages in the oven and cook open for 15 minutes.



Cut the onions in half from top to bottom. Place them flat-side down and slice thinly into half rings. Season with Green Onion Seasoning.

Pre-heat a frying pan. Add the oil, butter and onions.

Stir-fry the onions over medium heat until soft and beginning to brown.

Add Roast Onion Gravy Powder and Sun-dried Tomato Pesto and stir through.

Remove the pie dish with sausages from the oven and spoon the cooked onions over the sausages.

Wizz the batter in the processor just to re-mix all the ingredients and immediately pour the batter over the hot sausages.

Return the dish to the oven and bake for 30 minutes. (Don’t peep!)

Take it out when the batter is crisp and puffy. Cut into portions.

Serve with our Ready To Serve Gravy and green vegetables.