Simon Howie’s Toad in the Hole

A much loved family favourite that works well with any Simon Howie Sausage! Click here to view our sausage range.

Serves 2-4

Prep time: 10 mins

Cooking time: 30

Serves: 4

ingredients

2x 300g pack of Simon Howie Premium Sausages (Steak/ Pork)

1 Tablespoon vegetable oil

225g Plain flour

4 Eggs

250ml Milk

Salt and pepper to taste

Method

1. Pre Heat oven to 200° degrees (gas mark 6)
2. Evenly spread the sausages across a lightly oiled dish. Bake in the oven for 10 minutes.
3. In the meantime, using a medium sized bowl mix together; the flour, eggs and half of the milk until a smooth consistency is formed. Gradually add the rest of the milk and mix until a final smooth batter is formed. Season with salt and pepper.
4. Using oven gloves carefully remove the sausages from the oven and pour the batter over the sausages until 3/4 covered.
5.Place the dish back in the oven and bake for 20 minutes or until the centre is risen and thoroughly cooked and brown on the top.
6. To test the batter is cooked through, pierce the batter with a knife. The knife should be clean of any sticky batter. If not, place the dish back in the oven until thoroughly cooked.
7.Once cooked carefully remove from the oven with oven gloves and serve with gravy and veg.
Simon Howie

Simon Howie’s Toad in the Hole

A much loved family favourite that works well with any Simon Howie Sausage! Click here to view our sausage range.

Serves 2-4

Prep time: 10 mins

Cooking time: 30 mins

Serves: 4

Simon Howie’s Toad in the Hole

ingredients

2x 300g pack of Simon Howie Premium Sausages (Steak/ Pork)

1 Tablespoon vegetable oil

225g Plain flour

4 Eggs

250ml Milk

Salt and pepper to taste

Method

1. Pre Heat oven to 200° degrees (gas mark 6)
2. Evenly spread the sausages across a lightly oiled dish. Bake in the oven for 10 minutes.
3. In the meantime, using a medium sized bowl mix together; the flour, eggs and half of the milk until a smooth consistency is formed. Gradually add the rest of the milk and mix until a final smooth batter is formed. Season with salt and pepper.
4. Using oven gloves carefully remove the sausages from the oven and pour the batter over the sausages until 3/4 covered.
5.Place the dish back in the oven and bake for 20 minutes or until the centre is risen and thoroughly cooked and brown on the top.
6. To test the batter is cooked through, pierce the batter with a knife. The knife should be clean of any sticky batter. If not, place the dish back in the oven until thoroughly cooked.
7.Once cooked carefully remove from the oven with oven gloves and serve with gravy and veg.
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