- serves 4 people
- preparation 20 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 4–5 fatty Cumberland pork sausages
- 150 g plain flour
- 1 tsp salt
- 3 eggs
- 150 ml – 175 ml milk
- 2 tbsp duck fat
- instant gravy granules (this recipe used Bisto)
- blanched broccolini, purple kale and peas, to serve
Instructions
- Preheat oven to 240˚C fan- forced and place a 20 x 30 cm roasting tin into the oven.
- In a large frying pan, brown the sausages.
- Place the flour in a large bowl and form a well in the centre. Add the salt and eggs and whisk until combined. Gradually add the milk until you have the consistency of thick pouring cream, adding more milk if you need.
- Add the duck fat to the roasting tin in the oven and heat until almost smoking.
- Very quickly and carefully add the batter and the sausages to the roasting tin in the oven.
- Cook for 10 minutes until the batter has risen, then reduce the heat to 175˚C to cook the centre for a further 15 minutes.
- Make the instant gravy according to the package instructions.
- Slice the toad in the hole and serve with gravy and vegetables.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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