Toad in the Hole
Over a year ago
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Ingredients
- 2 tbsp / 30ml Oil
- 450g / 1 lb Pork Sausages
- FOR THE BATTER
- 125g / 4oz Plain Flour
- Pinch of Salt
- 2 Eggs
- ½ Pint / 300ml Milk
- 1 tbsp / 15ml Chopped Rosemary or Thyme
- 1 tbsp / 15ml Chopped Parsley
Accompaniment
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Description
Method
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1
1. Heat the oil in a small roasting tin on the hob, tilting the tin to oil the sides.
2. Add the sausages and place in the oven at 220c / 425f / Gas mark 7 for 10 minutes or until the sauseages are browned and the fat is very hot.
3. Meanwhile, make the batter. Sift the flour and salt into a bowl.
4. Whisk the eggs and milk together. Make a well in the centre and add the eggs with a little of the milk gradually incorporating the flour to make a paste.
5. Beat in the remaining milk and herbs to make a smooth batter.
6. Reduce the oven temperature to 200c / 400f / gas mark 5. Pour the batter into the roasting tin around the sausages and cook for a further 30-35 minutes, or until the batter is well risen, golden and crisp.
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