Recipe

Toad in the hole

From the great British repertoire of recipes with amusing names comes one of the top contenders, toad in the hole. The link between the name and a dish of sausages cooked in batter is obscure, but that doesn't stop it being a tasty, filling plate of comfort food.

  • 35 mins cooking
  • Serves 4
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Ingredients

Toad in the hole
  • 8 (240g) chipolata sausages
  • 3/4 cup (110g) plain flour
  • 3 eggs, beaten lightly
  • 1 cup (250ml) milk
  • thyme or rosemary leaves, for sprinkling

Method

Toad in the hole
  • 1
    Grease a 1.5L (6-cup) shallow ovenproof dish. Place dish in the oven and preheat oven to 220°C.
  • 2
    Cook sausages in heated oiled large frying pan over medium heat until browned all over.
  • 3
    Meanwhile, whisk flour, egg and milk in a large bowl until smooth, then season to taste. Strain batter into preheated dish. Place sausages in batter and bake about 20 minutes or until golden. Sprinkle with thyme or rosemary leaves, if desired.

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