- Serves: 4
- Cook Time:
- Prep Time: 20 minutes plus 20 mins standing
- Effort: easy
- 125 g plain flour
- freshly ground black pepper, and salt
- 4 large eggs
- 300 ml milk
- 1 tbsp fresh thyme, leaves only
- 1 tbsp leaves rosemary
- 8 good quality sausages
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 4 tbsp vegetable oil, or lard
- melted onions
- buttered mashed potato
1. Preheat the oven to 200°C/gas 6.
2. To make the batter, sift the flour into a large bowl with the salt and pepper.
3. Whisk in the eggs until thick and smooth, then slowly whisk in the milk until the batter resembles double cream in texture.
4. Stir in the thyme and rosemary and leave to stand for 20 minutes at least.
5. Next blanch the sausages in boiling water for one minute, drain and transfer to a large preheated non-stick frying pan and cook the sausages over a medium heat until golden brown all over.
6. Mix together the honey and mustard. Brush the sausages with the honey mixture.
7. Place the oil in an ovenproof dish and heat in the oven for 5 minutes, until the fat is hot and smoking.
8. Add in the sausages and pour in the batter.
9. Immediately return the dish to the oven and cook in the oven for 30-40 minutes until well-risen and golden brown.
10. Serve a portion of the toad in the hole with melted onion, gravy and some buttered mashed potatoes.
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