Toad in the Hole
Toad in the Hole

Ingredients

Method

  • 175g plain flour
  • Salt and pepper
  • 3 eggs
  • 300ml milk
  • 2 tbsp olive oil
  • 8 pork sausages
  • Make the batter by sifting the flour into a bowl and seasoning well. Make a well in the middle, and whisk the eggs into the flour, then add the milk and whisk until a smooth batter is achieved. Allow to rest in the fridge for an hour.
  • Put a roasting tray (about 30x20x6cm) into the oven at 200C. Once really hot, add the olive oil and sausages, and brown the sausages until coloured all over for about 10 minutes. Whisk the rested batter and pour into the hot tin, all over the sausages. Return to the oven and cook for 35 minutes, or until the batter has risen well and is golden all over. Slice into 4, and serve with gravy and your choice of veg.
1 hour
4 serving
This recipe pairs perfectly with the Chirping Bird Shiraz 2018 from Mornington Peninsula, Australia.

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