Recipe: Toad in the Hole

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

Serves 3

MOR sausages

The delicious finished toad in the hole

The ingredients

6 sausages

1 tbsp sunflower oil

For the batter

285ml milk

110g self raising flour

3 large eggs

4 tbsps sunflower oil

MOR sausages

Close up on the sizzling dish

The process

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.

MOR sausages

Sweet and meaty pork, beetroot and apple

MOR sausages

Pork with green veg and lentil

MOR sausages

MOR sausages even look delicious before you cook them

Find out more about the delicious range of sausages from MOR by clicking here.

My Spanish-style sausage stew

Today was one of those days when I look at what’s in my fridge and cupboard and try to come up with something exciting to make using all the ingredients.

We have a fantastic local butcher called Peter (P J Frankland) who is just around the corner and he is (among other things) a specialist sausage maker. He makes about six different types of sausage (including boerewors) and we had some of his lovely Old English sausages in the fridge. They’re made from pork and leek with herbs. Fantastic!

I felt like tucking in to a lot of vegetables so thought about making some sort of sausage stew. Then I hit upon the idea of giving it a bit of a Spanish flavour by adding garlic, butter beans and paprika.

What can I say? It turned out amazingly, the flavours all mixed together perfectly into a luscious stew with a little paprika bite. And it’s really easy to make, once you’ve fried the sausages and onion briefly you just put it all in a dish in the oven and let it cook. Totally yum.

Oh and for any vegetarians out there I think this would work just as well without the sausages. Add another carrot, some more celery and potatoes and off you go. Give it a try and let me know how it goes.

final dish

The final dish straight out of the oven

Serves 2

4 sausages

2 carrots, peeled and chopped

1 onion, peeled and chopped

1 clove of garlic, peeled and crushed

2 sticks of celery, chopped

8 small new potatoes, halved

400g tin of butter beans

1 tsp paprika

227g tin of tomatoes

4 tbsps passata (pureed tomatoes)

400ml chicken stock

Salt and pepper to taste

All the delicious ingredients

All the delicious ingredients

Fry the sausages and onion in a little oil for about 10 mins on a medium/low heat until lightly browned.

Place the sausages in the bottom of a casserole dish.

Mix the onions with the rest of the ingredients in a large bowl and pour over the sausage and onion mix.

Cover with the stock.

Cover the dish with foil and cook in the oven at 180C for about 45 minutes or until the potatoes are soft.

Serve with crusty bread to mop up the sauce.