I’m a big fan of sausages. They’re so versatile, easy to cook with and the good ones are always delicious. Like the new range from MOR. They come in four different flavours, inspired by foods from around the world. All made from high quality British meat, vegetables, herbs and spices they are also low in fat.
Choose from Moroccan Spiced Pork, Cauliflower and Chickpea; Pork, Beetroot and Bramley Apple; Pork, Super Green Veg and Lentil or Mediterranean Chicken, Sundried Tomato and Basil chipolatas. Don’t they all sound tasty!?
Today I decided to make a traditional Toad in the Hole using a mix of the beetroot and apple and green vegetable and lentil for a bit of variety. I love toad-in-the-hole it’s so simple to make and always seems like something of a miracle – transforming from sausages in a liquid mix of milk, flour and eggs into a sausages nestling in a crisply delightful batter – well, it’s Yorkshire pudding basically. A perfect autumn comfort dinner to keep the cold at bay.
Recipe: Toad In The Hole
1 tbsp sunflower oil
For the batter
110g self raising flour
3 large eggs
4 tbsps sunflower oil
Heat the sunflower oil in a frying pan. Fry the sausages on low until lightly browned all over – about 20 mins.
Meantime mix the batter ingredients together and set aside.
Turn the oven on to 220C. Pour the rest of the sunflower oil into a baking tray and place on the middle shelf of the oven for about 10 mins.
Remove from the oven – the oil should be very hot.
Gently lay the sausages in the oil and pour the batter mixture over them.
Return to the oven and cook for about 20 minutes or until the batter has risen nicely and is brown and crisp on top. Don’t open the oven door while it’s cooking as it may affect how well the batter rises.
Serve with gravy and green vegetables like peas, broccoli or beans.
Find out more about the delicious range of sausages from MOR by clicking here.