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Toad in a Hole

A winter warmer! Best served with brown onion gravy... and lots of veges to help soak up the gravy!


  • 8 good quality thick plain pork sausages

  • Vegetable oil

  • 1C plain flour

  • 1/2 tsp salt

  • 1C milk

  • 1 egg


  • 1.

    In a good baking or roasting tin, lightly oil the tin and bake the sauages in a hot oven (about 180c).

  • 2.

    Cook the sausages for about 10mins - it's OK if the sauages aren't cooked, because they're going back into the oven. It should have rendered some additional fat from the sauages.

  • 3.

    In a jug, combine the flour, salt, milk and egg. It should be the constistancy of thickened cream. Add milk if needed.

  • 4.

    Pull the sauages out of the oven, and turn the oven up to 200c. The oil in the pan should be HOT!

  • 5.

    Pour the batter into the pan around the sauages - lift them up and place it them back on top of the batter if needed.

  • 6.

    Place back into the hot oven and cook for a further 25-30mins until cooked (it will puff up around the sausages - you can check with a skewer)

  • 7.

    Serve with lots of brown onion gravy


**Please use a good pork sausage - this is a very plain dish and derives most of the flavour from the sausage. **You can add herbs to the batter for a twist. **Brown onion gravy - caramelise an onion in butter, add gravox and hot water, stirring until smooth... I cheat!

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