Mini Toad in the Holes

Some people have called me a food snob and said that my rules are often contradictory; sweetcorn will never make my plate, yet baby corn is a stir fry favourite. Perhaps it is the child in me that dislikes the adult version or maybe my tastes are just very refined.

Another odd peculiarity is my dislike for battered sausages, the old chip shop darling. A battered sausage of this type will never cross my lips – it sounds a bit too violent or greasy for my food sensibilities – but I wouldn’t say no to Toad in The Hole.

For those of you not accustomed to British cuisine, Toad in the Hole is basically sausages baked in a Yorkshire pudding style batter, and while this could be interpreted as a fancy name for battered sausages, oven cooking as opposed to frying makes it an entirely different dish.FullSizeRender (1)

Traditionally Toad in the Hole is served with vegetables and onion gravy and is so named because it apparently resembles a toad sticking its head out of a hole – and they say I am odd!

The recipe I bring you today is for mini Toad in the Holes and while I prefer to use beef sausages the pork variety works just as well. Finding beef cocktail sausages can be difficult, but ask your butcher to make some from whole sausages and he should oblige.

Mini toads are a great party snack and look so much more refined than the full sized version …after all when it comes to food I am quite snobby you know!

 Ingredients

  • 12 cocktail sausages
  • 1 tablespoon of vegetable oil
  • 225grams of plain flour
  • 4 eggs
  • 250ml milk
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • ½ teaspoon of mustard powder (optional)

Method

  • Pre heat the oven to 200 degrees and bake the sausages for 10 minutes until they have slightly browned.
  • Whisk the flour, eggs and half of the milk together until the mixture is smooth.
  • Add the remaining milk along with the salt, black pepper and mustard powder.
  • Brush the bottoms of a 12-hole muffin tray with vegetable oil and heat in the oven for a couple of minutes. This will prevent the batter from sticking.
  • Now fill each hole ¾ of the way up, leaving room for the batter to rise and drop a sausage into the centre of each one.
  • Bake in the oven for 20-25 minutes until the batter has risen and the sausages are golden brown.

*This recipe will also make one full sized version using a large roasting tray, just keep the sausages whole.*

 

 

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