Toad in the hole

24 Oct

As you might have noticed from previous posts, we love sausages in our house! So further delight ensued when I popped into M&S the other day and discovered their own brand sausages are gluten free! I also noticed that their “Free From” section is getting better all the time, with the addition of biscuits, cakes, a wide selection of breads (in the “real bread” section), crackers etc. I don’t shop there often, but its good to know.

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I much prefer the “finest” or whatever premium sausages are on offer, but as I was using these in addition to a pack of Debbie and Andrew’s Harrogate Sausages, I thought they would be OK, but they paled into insignificance when compared to Debbie and Andrew’s which were recommended to me via Twitter, and are delicious – definitely a rival to The Black Farmer, in fact I might actually prefer them. Debbie and Andrew’s have added herbs and are very meaty, which in a Toad in the Hole work really well!  The M&S ones were similar to any of the cheaper sausages, a slightly breadier, as opposed to meaty, texture, but the flavour was nice, and as I had bought the low fat version, very little fat came out, which is a plus in my book!

So after my sausage discovery I decided to make a great winter dish, Toad in the Hole. A personal favourite! Believe it or not, there are 9 sausages in the below. I was very impressed by the rise achieved from the  yorkshire pudding, and it was just perfect, crispy on the outside but really soft and squishy in the middle. My first Toad in the Hole had the same texture, which was great, but not the rise, so here I got the best of both worlds! I’m not a fan of gravy, so I had it as is and it was moist enough.

I used 2/3 of my dad’s yorkshire pudding mix (de-glutened of course!) and I decided to experiment a little with it, I initially thought about adding some mustard to the mix, but as I was planning to serve the toad with some mustard sweet potato mash, I thought that might be overkill, so I decided to add a bit of spring onion to the mix. I then panicked that the spring onion might be so heavy and knock the air out and leave me with a flat pudding but thankfully that was not the case!

I popped the sausages in the oven to brown for about 15mins, made up the yorkshire pudding mix and left it to rest, giving it an occasional mix. Once the sausages were browned, I turned them and then gave the mix another whisk poured it over, popped it in the oven for 30 mins and voila!

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Best of all, I have some leftovers for my lunch today!

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