HEALTHIER TOAD-IN-THE-HOLE
INGREDIENTS Serves 4
- 3 eggs
- extra virgin olive oil sprays
- 454g reduced-fat butchers classic pork sausages
- 125g plain flour
- 2 tsp wholegrain mustard
- 1 tbsp fresh sage leaves
- 2 sprigs fresh rosemary
- 300ml skimmed milk
DIRECTIONS
PREPARATION
Finely chop the fresh sage leaves. Finely chop the leaves of the fresh rosemary.
METHOD
- Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
- Spray a medium roasting tin with olive oil spray and add the sausages. Cook in the oven for 10 minutes or until they start to brown. Move on to the next step while you wait.
- Meanwhile, put the flour, mustard, sage and rosemary in a large bowl and make a well in the centre.
- Break the eggs into the well and mix in using an electric whisk.
- Continue to whisk and gradually add the milk until you have a smooth batter. Season generously, transfer to a jug and set aside.
- Remove the roasting tin from the oven and quickly but carefully pour the batter around the sausages.
- Return to the oven and cook for 20-25 minutes, or until the batter is puffed up and golden.
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