Mushroom and Sausage Toad-in-the-Hole
Prep time: 5 minutes
Cooking time: 40 minutes
Serves: 4
Served with sweetcorn, peas and creamy mash
INGREDIENTS
- 200g button mushrooms, halved
- 8 – 12 chipolata sausages
- 100g sweetcorn
- 100g frozen peas
- 2tbsp olive oil
For the batter
- 150g plain flour, sieved
- 3 large eggs
- 300g milk
- A handful of fresh parsley, chopped
To serve
- Mashed potato
- Gravy
METHOD
- Preheat your oven to 210c.
- 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 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.
