Thermomix Chicken Sausage Toad in the Hole

by Tenina Holder
posted 07 Oct, 2019 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

Behold our very own version of Toad in the Hole with a chicken sausage as opposed to the more traditional pork filling. These herby little clouds of puff pastry are crunchy and more-ish, with a moist and savory filling. They work well with any kind of meat to suit your tastes, so if you enjoy the idea don't be afraid to experiment. They take under an hour to make so be sure to reach for this recipe when you want comfort food without toiling over a hot stove!



  • Onion icon
    1 (4.94oz/140g)
  • Black pepper icon
    Black pepper
    2 tsp (0.15oz/4g)
    freshly ground
  • Chicken thigh icon
    Chicken thigh
    17.64oz/500g (about 2½)
    cubed - 1.5"
  • Egg icon
    2 (3.53oz/100g)
  • Buttermilk icon
    8.45fl oz/250g (1 cup)
  • Sea salt icon
    Sea salt
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (0.50fl oz/13g)
  • All purpose flour icon
    All purpose flour
    4.23oz/120g (about 1 cup)
  • Garlic clove icon
    Garlic clove
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Sea salt icon
    Sea salt
    2 tsp (0.45oz/13g)
  • Duck fat icon
    Duck fat
    1.76oz/50g (about 4 tbsp)
  • Breadcrumbs icon
    3.53oz/100g (about 2¼ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  1. Add chicken thighs to a clean plate
  2. Place in freezer
  3. Pre-heat oven - 220°C
  4. Grease 3 clean muffin pans then set aside
  5. Add egg, buttermilk, sea salt, extra virgin olive oil and all purpose flour to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Blend - approx 30 sec, speed 6
  8. Let rest - approx 20 min
  9. Transfer meat to jug
  10. Set aside in fridge
  11. Add garlic clove, onion, fresh thyme, sea salt and black pepper to the TM5 bowl
  12. Chop - approx 4 sec, speed 8
  13. Then add duck fat and breadcrumbs to the meat
  14. Add chicken to meat
  15. Blend - approx 10 sec, speed 8
  16. Blend - approx 10 sec, reverse speed 8
  17. Form
  18. Arrange meat in 3 muffin pans
  19. Drizzle with extra virgin olive oil
  20. Cook until fragrant - 15 min, 220°C
  21. Pour batter into 3 muffin pans
  22. Bake until golden brown - 15 min, 220°C
  23. Serve

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