Toad in a Hole
This makes a substantial supper that the whole family will enjoy!
YOU WILL NEED
- 24cm x 30cm ovenproof dish or pan
- measuring cups and spoons
- medium mixing bowl
- electric beater or balloon whisk
- pastry brush
- pair of scissors
- oven gloves
- sharp knife
- 1 cup (250 ml) flour
- 1 t (5 ml) Ina Paarman's Meat Spice or Seasoned Sea Salt
- 2 large eggs
- 1 cup (250 ml) full cream milk
- 2 T (30 ml) canola oil
- 500 g pork or beef sausages
- 1 x 25g Ina Paarman's Liquid Beef Stock
- 1 x 200 ml Ina Paarman's Ready to Serve Gravy
Sift the flour and Meat Spice into a medium mixing bowl. Make a hole in the centre of the flour, break the eggs into the hole and beat them with a fork, while drawing in some flour. Slowly add the milk stirring well. Don’t worry about the lumps, you are now going to beat them out with an electric hand mixer or a balloon whisk. Beat well for 1 minute. Allow to stand while preparing the sausages.
Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Brush the ovenproof dish or pan with oil using a pastry brush and use all the oil. Snip the sausages into singles and prick each one two or 3 times with a fork.
Place the sausages, well-spaced, in a single layer in the pan and drizzle them with the Liquid Beef Stock straight from the pack. Use the back of a teaspoon to spread it over the sausages.
Bake the sausages open for 10 minutes. Turn the oven up to 220°C.
Stir the batter once. Carefully remove the dish from the oven, using oven gloves and straight away, pour the batter around the sausages.
Immediately return the dish to the oven and bake for 25-30 minutes. Don’t peep!
Take it out it when crisp and puffy. Cut into portions.
Serve with our Ready to Serve Gravy and a green vegetable or salad.
Don’t forget to switch off the oven!