Consuming Passions - Worldwide Events Managers

Sausage Toad in the Hole

Serves: 4

Notes

No, not a Queensland speciality, but a British one. This substantial high energy, cold weather dish is one of my mother’s tours de force. The foundation is a Yorkshire pudding, still a culinary triumph and one well worth trying, which is cooked in a large pan with sausages. The secret is to pour the batter into a really hot roasting pan so that it becomes a crispy pastry that surrounds the sausages. This recipe comes with an ‘occasional indulgence’ warning. It may be consumed occasionally as part of our well-balanced diet.

Ingredients

• 30g dripping, cooking fat or oil
• 500g sausages (pork preferably)
• 130g plain flour
• 1 Tbsp dried egg powder
• 2 Tbsp water
• 350ml reduced fat milk (or more if required)
• Salt and pepper

Method

Pre-heat oven to 200C. Make batter by mixing flour, egg powder, water, powdered egg, salt and pepper. Slowly add milk until a smooth, creamy batter is achieved. Allow to stand. Put dripping or other cooking fat in roasting pan and melt in oven for 1 minute. Add sausages and allow to cook for 5 minutes. Increase oven temperature to 220-225C. Just as fat reaches smoke point quickly pour batter over sausages and bake for 25 minutes or until pudding has risen and is golden brown.