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Toad in the Hole

We love sausages, especially as you can often pick up quality ones on special offer and freeze them - a great value option with a growing family. Yorkshire pudding and sausages together are a comforting, calorific, winter combination. This is the 'vanilla' recipe, no bells and whistles. If you want to give more interest you can add wholegrain mustard or horse radish to the batter mix, wrap the sausages in pancetta, even add some precooked onion to the bottom of the dish. Of course you can really go to town with the massive range of sausages available. The me and Junior Gingerbreads love pork and apple, Mr Gingerbread likes chorizo varieties.  Serve with gravy, green beans and mashed potatoes for really full tummies.

8 pork sausages*
1 tablespoon olive oil (vegetable oil is more usual, being a Spanish family we use Olive oil for almost everything)
225g plain flour
4 eggs
250ml milk
Salt and Pepper to taste

  • Preheat the oven to 180c
  • Pour the oil into the bottom of an oven poof dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven
  • Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Mix in the rest of the milk until the batter is smooth. Season to taste.
  • Remove the sausages from the oven and ladle the batter over them. 
  • Return to the oven, and bake for 30 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal. In my oven it only takes 20-25 minutes, but the recipe stated 30-35.
*Adjust the cooking time to less if using thinner sausages.

Sourced from here

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