Difference between revisions of "Toad in the hole"
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| − | This is a traditional English dish based on other key ingredients. Personally I like to use cumberland or pork, apple and leek sausages. Think tasty but bland ; | + | This is a traditional English dish based on other key ingredients. Personally I like to use cumberland or pork, apple and leek sausages. Think tasty but bland 😉 A chirozo or chilli based sausage would dominate the dish. |
== Ingredients == | == Ingredients == | ||
Revision as of 13:04, 29 August 2021
Toad in the hole - Serves 2-3
This is a traditional English dish based on other key ingredients. Personally I like to use cumberland or pork, apple and leek sausages. Think tasty but bland 😉 A chirozo or chilli based sausage would dominate the dish.
Ingredients
- 1 lot of Yorkshire puds
- 2 sausages per person
- 1 onion
- 250ml water
- 5ml gravy granules or powder
Directions
- Put sausages in baking dish with at least a 2cm/1" lip
- Put in oven (@180 °C) for 10 minutes - this gets the oven warm and the sausages will provide the fat for the pudding.
- Pour in batter mix for Yorkshire Puds and cook for further 25 minutes.
- Heat a little oil in pan for onions and fry until golden.
- Add water and bring to boil then add gravy granules.
Serve both with some boiled vegetables - you don't need potatoes as the batter, veggies and gravy provide the carbs.
