Toad in the hole

By Drum Digital
25 October 2016

Traditionally a British dish, there’s no reason we can’t have it too

By Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 30 min

30 ml (2 T) olive oil

6 pork sausages

200 ml (¾ c) flour

pinch mustard powder

3 eggs

300 ml milk

handful cherry tomatoes

a few rosemary leaves

Preheat oven to 220 °C.

  1. Pour 15 ml (1 T) olive oil into a roasting tin.
  2. Heat 15 ml (1 T) olive oil in a frying pan and cook the sausages for 5 minutes, until browned on all sides.
  3. In a bowl beat the flour, mustard powder, eggs and milk together until a smooth batter forms.
  4. Arrange the browned sausages in the preheated roasting pan and pour the batter around them. Dot the batter with the cherry tomatoes and a few rosemary leaves and return to the oven for 20 minutes, until risen and browned.

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