Toad in the hole
found in Mains - Meat Dishes
 | 10 SPs |
Prep: 10 minutes
Cook: 45 minutes
Difficulty:
Challenging
A favourite with kids and adults alike, this classic dish is sure to take you back to your childhood. Try serving it with steamed cabbage and mustard gravy.
Ingredients
- 8 Weight Watchers Premium Pork Sausages
- 125g flour (plain)
- 2 eggs
- 200ml skimmed milk
- 2 tbsp sunflower oil
- 300g shallots, halved, if large
- 6 fresh sage leaves
- 320g cabbage, leaves separated, trimmed and roughly chopped
- 2 tbsp gravy granules
- 1 tsp wholegrain mustard
For The Gravy
Directions
1
Heat the grill to medium-high and cook the sausages for 15 minutes turning occasionally until cooked through.
2
In a mixing bowl, whisk together the flour, eggs and milk, then season to taste and set aside in the fridge until needed.
3
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Put 1⁄2 tablespoons of oil into a large nonstick frying pan and set over a medium heat. Add the shallots and cook for 10 minutes until softened and golden.
4
Put the remaining oil into a baking dish and put in the oven for 3-4 minutes until the oil is very hot. Remove from the oven and pour in the batter, then top with the sausages, shallots and sage, return to the oven and bake for 25-30 minutes until golden and risen.
5
Meanwhile, cook the cabbage in a pan of boiling water for 3-5 minutes, or until just tender, then drain well.
6
To make the gravy, whisk the granules into 200ml boiling water in a small jug until smooth and thickened, adding a little extra water if needed. Stir in the mustard. Serve the toad in the hole with the cabbage and gravy on the side.
