On a cold winters night nothing beats a great toad in the hole. There are loads of variations that you can do to this dish, adding herbs or onions but for this recipe I am keeping it simple the way the family like it.Next time you have a Sunday roast, make some extra gravy and plan to have this early in the week covered in gravy
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Ingredients
- 1 tbsp beef dripping, duck or goose fat
- 12 sausages (use your favourite)
- 3 eggs cracked open and weighed
- plain flour - same weight as eggs
- milk - same weight as eggs
- 1/2 tsp salt
Instructions
- Start by making the batter. Using the formula of whatever the eggs weigh, you use the same quantity of flour and milk. In a bowl, add the flour. Whisk in the milk and eggs and salt. It doesn't matter if it's a bit lumpy. Put in the fridge to chill for at least an hour or overnight.
- Preheat the oven to 200c Fan.
- Add the dripping, duck or goose fat to the pan and pop in the oven for a few minutes. Place the sausages in the pan and bake for 20 minutes. Remove from the oven and turn the heat up to 220c fan.
- Get the batter out of the fridge, give it a good whisk and pour over the half cooked sausages. place back in the oven and cook for another 15-20 minutes until well risen and browned.
- Serve with onion gravy
Nutrition
Calories: 790kcalCarbohydrates: 21gProtein: 38gFat: 60gSaturated Fat: 20gTrans Fat: 1gCholesterol: 273mgSodium: 1625mgPotassium: 601mgFiber: 1gSugar: 1gVitamin A: 369IUVitamin C: 1mgCalcium: 69mgIron: 4mg
Tried this recipe?Let us know how it was!