Sausage & Apple Toad-in-the-hole
This recipe combines succulent half-fat sausages and tangy wholegrain mustard in a fluffy Yorkshire pudding batter, perfect for a comforting meal. The sausages and apples cook together to create a deliciously flavorful dish that pairs beautifully with classic sides like creamy mashed potatoes and rich gravy. The result is a hearty and satisfying dinner that will please the whole family.
— Constant Cookbook
Ingredients
- 1 tsp sunflower oil
- 4 half-fat sausages
- 50g plain flour
- 150ml skimmed milk
- 2 tsp wholegrain mustard
- 1 egg
- 1 apple , quartered, cored and sliced
Instructions
- Heat oven to 240C/fan 220C/gas 9. Brush a 4-hole Yorkshire pudding tray with oil, then place a sausage in each mould. Brown the sausages all over in the tray over a high heat for 5 mins. Meanwhile, tip the flour into a large bowl, season and make a well in the centre. Whisk the milk, mustard and egg together, then pour a third of the mix into the well. Gradually draw the flour into the milk to form a paste, then whisk in the rest of the milk to make a smooth batter.
- Cut the sausages in half with a pair of kitchen scissors, scatter the apple slices between the sausages, then pour the batter over. Take off the heat, then bake for 20 mins until risen, crisp and golden. Serve with mashed potato, peas and gravy.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 221 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.43 milligram of sodium
Comments
No comments found.