Toad in the hole
Toad in the hole
As a child this was one of my favourite home-cooked dishes. I loved to watch the batter rise in the oven and wrap the sausages in a puffy duvet of savoury batter.
Do seek out sausages made with a high-meat content and very little rusk or maize as the carbs will be lower.
Serves 4
Per serving:
Carbs, 16g
Protein, 32g
Fat, 47g
Fibre, 2.7g
Calories, 627
For the batter
- 3 medium eggs
- 300ml whole milk
- 75g chickpea flour
- Good pinch of salt
For the sausage and leeks
- 8 sausages
- 1 large leek, cut into 2cm slices
- 4 tbsp beef dripping, chicken fat, lard or olive oil
- Few sprigs thyme
- Directions
Make the batter by beating the ingredients together with a whisk in a mixing bowl or whizz them briefly in a food processor.
Leave the batter to rest while you cook the sausages.
Heat the oven to 220c/fan 200c/ gas 6.
Put the sausages, leeks and fat into an ovenproof dish measuring approximately 20cm x 30cm and bake for 20 minutes.
Turn a couple of times during cooking to ensure the leeks are coated in the fat.
Remove from the oven and pour in the batter straight away, it should sizzle as it goes in. Scatter over the thyme sprigs.
Put the tray back into the oven for 12 to 15 minutes, or until it is well risen, firm to the touch and golden brown.
Remove the tray from the oven, and leave it to cool for a few minutes before serving.
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