Toad in the hole
This is my toad in the hole. I used 14 chipolata sausages but you could use 6/8 normal sausages instead.
Toad in the hole
This is my toad in the hole. I used 14 chipolata sausages but you could use 6/8 normal sausages instead.
Cooking Instructions
- 1
About an hour before you start cooking the sausages, mix together your batter by stirring the eggs into the flour first then gradually adding the milk. I like to use a whisk. Then leave to set in the fridge for at least an hour before you use it. Just before you go to use it, add a sprinkle of salt and pepper and whisk in well.
- 2
Pre heat oven to 200 degrees (fan). When you start cooking your sausages, use a non-stick baking tray and oven cook them in a drizzle of vegetable oil. I keep turning my sausages throughout. When they are not far off and browning nicely, open the oven door, and pour the Yorkshire pudding batter in between each sausage while the oven door is still open. Then quickly shut the door and do not open again and till it’s all cooked - this part will probably take another 20 mins or so.
- 3
Serve with mustard, onion gravy and green veg. I also like some potatoes on the side.
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