Mushroom and Sausage toad-in-the-hole

Mushroom and Sausage toad-in-the-hole

Ingredients

Button mushrooms, halved

Chipolata Sausages

Sweetcorn

Peas

2tbsp olive oil

 

For the batter

Plain flour

Eggs

Milk

Parsley

Method

Pre-heat your oven to 210*c gas 6.

Firstly, make the batter by simply whisking all the ingredients together until smooth. Season with a little salt and milled pepper and set aside until needed.

Tip the sausages into a medium sized roasting tin drizzle with 1tbsp of the olive oil, cook in the oven for about 5 minutes then add the mushrooms and continue cooking for a further 3-4 minutes.

Scatter over the sweetcorn and peas then pour in the batter. Pop straight into the oven and cook for about 30 minutes until well risen and golden in colour.

Serve with some gravy and mashed potato. 


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