Toad in the hole with mustard gravy
Reduced fat pork sausages, grilled
300 g, halved
6 g, 6 sage leaves
Plain White Flour
Egg, whole, raw
2 medium, raw
1 teaspoons, level
Gravy granules, dry
2 teaspoons, level
- Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Preheat the grill to medium-high and cook the sausages for 15 minutes, turning occasionally, until cooked through. Whisk together the batter ingredients and set aside in the fridge until needed.
- Heat a large nonstick frying pan with ½ tablespoon of the oil, then add the shallots. Cook over a medium heat for 10 minutes until softened and golden. Pour the remaining oil into a 23 cm square roasting tin (or similar size) and heat in the oven for 3–4 minutes until very hot.
- Add the sausages, shallots and sage to the tin and heat through for a few minutes on the stove top to keep the oil really hot. Pour in the batter, pop into the oven straight away and bake for 25–30 minutes until golden and risen.
- To make the gravy, whisk the granules into 200 ml boiling water until smooth and thickened, adding a little extra water if needed. Stir in the mustard and serve with the toad in the hole.