Classic toad-in-the-hole
with Apple Sauce
Here’s a warming idea. How about an appetising update on a classic sausage dish? Waitrose recommended this recipe especially for Good Things as a simply brilliant meal to feed the family or friends.
Serves: 6 Preparation time: 10 mins Cooking time: 1 hour
Ingredients
2 x 400g packs of Waitrose 6 English Outdoor-reared Pork, Leek and Chive Sausages
1 red onion, cut into wedges
200g plain flour
2 eggs, beaten
500ml semi-skimmed milk
1-2 tbsp Cooks’ Ingredients Dijon Wholegrain Mustard
15g pack fresh chives, snipped into 2cm lengths
6 heaped tsp Waitrose Bramley Apple Sauce
Method
Preheat the over to 220c, gas mark 7. Twist each sausage in half and cut to form two smaller sausages. Divide between six 250-300ml ovenproof dishes, then scatter over the red onion wedges. Place the dishes on a baking sheet and cook in the over for 15-20 minutes, or until they begin to brown, turning half-way through cooking.
Meanwhile, to prepare the batter, sift the flour and a pinch of salt into a bowl. Make a well in the centre, crack in the eggs and gradually whisk in half the milk. Beat well for 2 minutes, then stir in the rest of the milk. Add the mustard and chives, then season.
When the sausages are beginning to brown, remove them from the oven and immediately share the batter evenly between each dish. Spoon a heaped teaspoon of the apple sauce into the centre of each and top with a little freshly ground black pepper. Cook for a further 35-40 minutes or until well risen and golden. Serve immediately with steamed fine green beans.
Tip: You can make one large toad-in-the-hole using a roasting tin and baking for 40-45 minutes until risen and golden brown.
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