Chorizo Toad in the Hole

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Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Meat Manifesto

Meat Manifesto

By Andy Fenner

Published 2017

  • About

When Nicole and I travelled in Argentina, we expected plenty of beef and, while we enjoyed several good steaks, we were more struck by the local grilled chorizo, stuffed into cheap white rolls, flogged on every corner. If New York has hot dogs and South Africa, the boerie roll, Argentina’s national street food is choripan. I’ve always been into cured chorizo sliced into a charcuterie platter or occasionally used as a flavouring agent for mussels or a pasta sauce. The memory of Argentina’s charred, smoky sausages stayed with me, however, and, as soon as we returned, we started making our own fresh chorizo. It has many uses, but here we’ve used it to ramp up an old classic.


  • Good quality chorizo is not hard to find, but you can also “cheat” by seasoning pork mince.
  • 2 eggs
  • 500 ml milk
  • 170 g flour
  • 1 tsp salt
  • 2 Tblsp olive oil, plus extra
  • 6 fresh chorizo sausages


  • Preheat the oven to 200°C.
  • To make the batter, Whisk together the eggs and milk on a jug. Place the flour and salt in a bowl; make a well in the centre and whisk in the liquid until a smooth batter is formed. Set aside.
  • Heat the olive oil in a heavy-based, ovenproof pan, add the sausages and cook until browned. Then add enough olive oil to cover the base of the pan and pour over the batter.
  • Place the pan in the oven and bake for 30–35 minutes or until the batter is cooked through and golden.

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