This is one of those recipes that instantly sounds good, and then when you open the oven door and see it bubbling away you know you’ve found a winner. The fact that they are mini makes them a bit different, and perfect for a Sunday roast. You can use meat or veggie sausages. Make sure you allow time for cooking the sausages first while letting the batter stand (approx 30 mins) before combining it all in a muffin tray and popping it in the oven. This is a good recipe if you have little time as you can cook the sausages/prepare the batter in the morning then assemble and cook them just before lunch. Don’t forget you need a muffin tray! Serves 4-6 people.
You can make an easy and fantastic Sunday roast by eating the mini toad-in-the-holes alongside a vegetable gratin (recipe here – https://katielovescooking.wordpress.com/2013/03/12/how-to-tart-up-your-leftover-veg/) or carrots and potatoes gremolata (recipe here – https://katielovescooking.wordpress.com/2012/10/04/velvet-cupcakes-plus-a-great-veg-side-dish/) And if you’re really pushing the boat out try this veggie gravy recipe, which can be prepared the night before https://katielovescooking.wordpress.com/2012/11/20/gorgeous-veggie-gravy-5-mins-prep-and-1-hour-simmering/ .
Ingredients for mini toad-in-the-hole (from Lorraine Pascale’s Baking Made Easy)
Vegetable oil, for oiling
60g plain flour
Optional – mustard powder, to taste
Pinch of dried herbs
75ml soured cream
12 sausages (meat or veggie is fine)
Salt and pepper
Preheat oven to 200 degrees/gas mark 6. Oil the muffin tin. Whisk the egg in a large bowl until frothy. In a separate bowl, put the flour, mustard and herbs, then make a hole in the middle. Gradually add the soured cream and milk. Mix together lightly. Add the egg and stir a little to combine, then leave the batter to stand for atleast 30 minutes. Meanwhile cook the sausages according to the pack instructions, chop each one in to three, then put aside.
When you are ready to cook, stir the batter for 10 seconds, then pour the mixture into a measuring jug (makes it so much easier to pour into the muffin tin). Divide the mixture among the muffin holes (it makes around 12) then put 3 sausage chunks into each hole. Cook in the oven for 20–25 minutes, or until puffed up and golden brown. As soon as they are cooked, remove from the oven, leave for 1 minute then bang the tin on the surface to loosen them from the holes. Serve with gravy.