Sausages · Air fryer

Air Fryer Toad In The Hole (Cosori Turbo Blaze)

Toad in the hole doesn't get easier than this. Frozen sausages, a glass of Yorkshire pudding batter mixed by eye, and the air fryer does the heavy lifting in twelve minutes flat. Even if the sausages are still a bit cold when they go in, they'll come out golden and proper.

R By Richard · Adapted from butlersempire · Published 10 June 2026
👁 42k source views ❤️ 2.3k source likes
⏱Prep 10 min
🌡Temp 200°C
⏲Air fry 24 min
🍽Serves 3
So Simple - Toad In The Hole In The AIR FRYER

Source video by butlersempire on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Sharon and Martin show how to make a proper toad in the hole in the Cosori Turbo Blaze air fryer. The sausages are part-cooked first, then dropped into a hot lard-greased Pyrex dish, covered in a classic Yorkshire pudding batter and finished until risen and golden. The batter uses Sharon's simple glass-measure method: equal volumes of eggs, plain flour and milk. Served alongside pressure-cooked green vegetables and gravy for a satisfying family meal.

Ingredients

Sausages and fat
  • 6 sausagespork sausages (Tesco Finest 90% pork, gluten-free), from frozen
  • 2 tbsplard
Yorkshire pudding batter
  • 3 eggseggs
  • 150 gplain flour
  • 150 mlmilk
  • 1 pinchsalt
To serve
  • to tastegreen vegetables (cabbage, green beans, broccoli), to taste
  • gravy (add late)

Method

  1. Preheat the air fryer to 200°C. Place the frozen sausages in the basket and cook for 12 minutes at 200°C, giving them a turn or shake partway through. They do not need to be fully cooked, as they will finish in the batter.

    ~12 min

  2. Make the batter using Sharon's glass method: crack 3 eggs into a glass and tip into a bowl. Fill the same glass to the level the eggs reached with plain flour, then add to the bowl. Refill the glass to the same level with milk and add. Add a pinch of salt and whisk until smooth.

    ~3 min

  3. Add a generous spoonful of lard to an 8-inch square Pyrex dish (choose one without side handles or wide lips so it fits in the air fryer). Place the dish in the air fryer at 200°C until the lard is fully melted and shimmering hot.

    ~4 min

  4. Carefully open the air fryer. Drop the part-cooked sausages into the hot lard with the less-coloured side facing upwards, then quickly pour the batter around and over them, making sure it spreads to the edges.

    ~1 min

  5. Return the dish to the air fryer at 200°C and cook until the batter has risen and turned golden brown, around 12 minutes. Keep an eye on it through the window rather than relying on a fixed timer.

    ~12 min

  6. Carefully lift the dish out and serve straight away with green vegetables and gravy.

    ~1 min

Frequently asked

Do I need to preheat the air fryer for toad in the hole?
Yes. Preheating is essential for a good rise on the Yorkshire pudding batter. The lard in the dish also needs to be properly hot and shimmering before the batter hits it, otherwise the batter will sit flat instead of puffing up.
Can I use plain flour, or does it need to be self-raising?
Plain flour is correct. A traditional Yorkshire pudding batter rises from steam, not a raising agent. As long as the fat is screaming hot and you do not open the air fryer too early, plain flour will give a beautiful rise.
What size dish fits in an air fryer for toad in the hole?
An 8-inch square Pyrex dish works well in a Cosori Turbo Blaze or similar large air fryer. Avoid dishes with side handles or wide lips, as these will stop it sliding into the basket. Always check the internal dimensions of your model first.
Why part-cook the sausages first?
Sausages take longer to cook through than the batter takes to set and brown. Giving them around 12 minutes in the air fryer first means they finish at the same time as the Yorkshire pudding, without the batter overcooking.
Can I use oil instead of lard?
Yes, a high-smoke-point oil such as sunflower or vegetable oil works. Lard gives the most traditional flavour and a very crisp base, but the key point is that the fat must be very hot before the batter goes in.
Extraction notes (transparency): Batter quantities use Sharon's glass-measure method (equal volumes of 3 eggs, plain flour and milk) with a pinch of salt; exact gram/ml values are not stated in the transcript so approximate metric values are given based on a standard 3-egg Yorkshire batter. Number of sausages used is not stated precisely (box of 10, 'not using all ten, just for us') so 6 is assumed for 3 servings. Quantity of lard not stated. Final batter cook time stated as about 12 minutes observed; timer was set to 20 minutes but cooks visually. | Second-pass critique flagged 0 fabricated and 8 quantified issues. See critique.issues for detail.