Difference between revisions of "Toad in the hole"
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== Directions == | == Directions == | ||
# Put sausages in baking dish with at least a 2cm/1" lip | # Put sausages in baking dish with at least a 2cm/1" lip | ||
| − | # Put in oven (@ | + | # Put in oven (@210 °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 | + | # Pour in batter mix for Yorkshire Puds and cook for further 30 minutes. |
# Heat a little oil in pan for onions and fry until golden. | # Heat a little oil in pan for onions and fry until golden. | ||
# Add water and bring to boil then add gravy granules. | # Add water and bring to boil then add gravy granules. | ||
Latest revision as of 17:19, 25 November 2023
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 (@210 °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 30 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.
