19th October 2020
A Classic Toad in the Hole Recipe
This month we are celebrating a British classic, the humble sausage. We caught up with our head chef to get a delicious recipe that is perfect for a chilly autumnal evening.
12 good quality sausages
166g plain flour
1 tsp salt
1 tsp pepper
1 tbsp oil
Preheat oven to gas mark 4/180C and Use the oil to grease your oven dish. I normally use a large Pyrex dish for this. And then set the dish in oven to preheat for about 10 minutes.
Place your sausages in the pre-heated dish and give a quick stir so they are covered in the oil. Cook until browned evenly and cooked through.
While the sausages are cooking, you will need to start making your batter. Crack and beat the eggs in a separate bowl and put to one side. Then sieve out the flour and salt into a large mixing bowl.
Add half the milk and whisk until all the flour has been absorbed into the mixture. Then add the beaten egg and pepper, continue to whisk until the batter is fully blended.
Now add the remainder of the milk and continue to whisk until frothy. Once done set aside until the sausages are cooked.
Once the sausages are cooked, pour your mixture all over the sausages and return to the oven for another half an hour. Serve straight away.
This dish goes great with creamy mash, veg and lots of gravy. It serves at least 4 people. However, you can add up to 16 sausages to the recipe, if you need to accommodate 5 or 6 people.